Description
These cute little baked salmon sushi cups are the absolute easiest way to get the flavour of your favourite sushi roll, at home. They take all the faff out of making sushi and are WONDERFUL little party snacks.
Easy to make, and even easier to eat, they’re great hot or cold, can be prepped ahead and are super customizable, based on what you and your guests like best. You can even make them without the rice, for a low-carb and Keto version.
You’ll also need a mini muffin tray, or regular muffin tray for larger cups, to make this recipe. I use this one from Amazon.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoons rice vinegar
- 1/2 teaspoon salt
- Oil for greasing
- 2 sheets of nori (seaweed)
- 2 salmon fillets (approximately 8.5oz/240g)
- 1 tablespoon soy sauce
- 2 tablespoons aioli, plus more to serve
- 1 tablespoon sweet chilli jam, plus more to serve
- 3 scallions (spring onions), finely sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the rice. Rinse the rice well, then place it into a saucepan you have a lid for (if you don’t have a lid, use a plate or a wooden board). Pour in 1 1/4 cups cold water, then set over medium heat. Once the top of the water starts to look foamy and the water begins to simmer, pop the lid on. Turn the heat right down, then leave undisturbed for about 18 minutes. After this, remove the pot from the heat but keep the lid on for at least 10 minutes.
- Prepare the salmon filling. Heat your oven to 400F/200C fan. Remove the skin from the salmon – I find the easiest way to do this is to cut as close to the skin as possible, and then it’s normally fairly easy to tear the skin off, using your knife if it’s proving tricky. Dice the salmon, then pop into a small mixing bowl. Add 1 tablespoon of soy sauce, 2 tablespoons of aioli, 1 tablespoon of sweet chilli jam, a tiny pinch of salt and half the sliced scallions to the salmon, then mix well to combine.
- Season the rice. Once your rice is cooked, pour in 2 tablespoons of rice vinegar and a pinch of salt, then mix through the rice.
- Prepare the nori squares. Use scissors to cut your nori sheets into rough squares (make a test one first so you’re sure you’re not cutting them too small or large). Spoon a teaspoon of the seasoned rice onto a nori square, using the back of a spoon to smooth it onto an even layer.
- Assemble the sushi cups. Lightly grease your muffin tray with oil, then press the prepared nori squares into each muffin cup. They should quite easily go into the cups (the rice helps to soften the nori to make it easier). Spoon a heaped teaspoon of the salmon mixture into the nori cup, then transfer to the oven for 15 minutes. PRO TIP: To get a lovely charred top, pop the cups under your broiler (grill) on the highest setting for a couple of minutes.
- Garnish and serve. Transfer the sushi cups to a serving platter then top with a dollop of aioli, a drizzle of sweet chilli jam, sliced scallions and the sesame seeds.
Notes
STORAGE INSTRUCTIONS: The cups are great hot or cold – they’ll keep well in the fridge for 3 days after baking.
PREP AHEAD: You can make the rice the day before you want to make the cups, and cut the nori into squares. The salmon is best mixed with the marinade as you’re making them.
KETO/LOW-CARB: Skip the rice and just pile the salmon mixture straight into the nori sheets in your muffin tin, then bake for the same amount of time.
- Prep Time: 10
- Cook Time: 30
- Category: appetizers
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 3 bites