Let’s talk about Baked Salmon Sushi Cupcakes—seriously delicious! The salmon gets wonderfully crispy, and that spicy mayo? It’s pure creaminess in every bite! These sushi cupcakes are the ultimate fix for your sushi cravings. They’re not only adorable but also super easy to make and bursting with flavor. Think of them as savory cupcakes—absolutely irresistible!
Baked Salmon Sushi Cups
Ingredients
**Spicy Mayo:**
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sambal
- 1 tablespoon Sriracha
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
**Salmon:**
- 12 ounces salmon
- 2 tablespoons Kewpie mayo
- 1 to 2 tablespoons Sriracha
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1/2 tablespoon low sodium soy sauce
- 1/2 teaspoon chili powder
**Other:**
- 3 nori sheets cut into 4 squares each
- 1 1/2 cups cooked sushi rice or sticky Jasmine rice
- Avocado
- Cucumber
- Green onion
- Toasted sesame seeds
- Unagi sauce
Instructions
**Spicy Mayo:**
- Mix mayo, sambal, Sriracha, sesame oil, sugar, and lemon juice in a small bowl until smooth. Set aside.
**Salmon:**
- Cube the salmon into small bites.
- Combine Kewpie mayo, Sriracha, lime juice, sesame oil, low sodium soy sauce, and chili powder. Mix well and set aside.
**Assemble and Bake:**
- Preheat oven to 400°F.
- Place 1 to 2 tablespoons of sticky rice onto each nori square. Press flat and shape into cupcake tin until filled.
- Top each rice base with 1 to 2 tablespoons of the marinated salmon.
- Bake for 15 minutes. Optional: Broil for 2 minutes until the top is crispy and golden.
- Remove from the oven and add your favorite toppings before enjoying!