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Baked Salmon Sushi Cups

Course Appetizer, Dinner
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12

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!