Baked Salmon Sushi Cups

Our Baked Salmon Sushi Cups recipe, by the numbers:

7️⃣ — the age of our youngest taste tester, who gives these savory apps two thumbs up. Kid-approved sushi!

1️⃣ — the number of bites it takes to eat one of these cups, because of their deliciously fun size

4️⃣ — the number of sushi cups consumed in rapid succession by an already-full taste tester. They’re that good. 

Tip: Use the rice while it’s still warm to help keep the nori sheets from breaking when you put them in the muffin tin.

Convinced? Let’s cook! Here’s the recipe:

1. Heat the oven to 350 F. Cook 1 cup of sushi rice according to package directions. Cut 3 sheets of nori into 4 equal squares. Spread 1 Tbsp of warm cooked sushi rice in the center of each nori square and press the sheets into the wells of a muffin tin.

2. Make spicy mayonnaise: In a small bowl, whisk together 1 cup mayonnaise, 2 Tbsp sambal oelek, 2 Tbsp Sriracha, the juice from 1 lime, ½ tsp granulated sugar and ½ tsp sesame oil.

3. Dice 1 lb skinless salmon into bite-sized pieces. In a large bowl, stir to combine the salmon, ½ the spicy mayonnaise, 1 Tbsp soy sauce and 1 tsp chili powder.

4. Place 2 Tbsp of the salmon in each nori cup and bake for 15 minutes or until browned. Increase the heat to broil and cook for 1 minute or until the tops are crispy.

5. Garnish with sliced green onion and diced avocado, and serve hot with additional spicy mayo.

Recipe source: Moribyan