Easy Baked Salmon Sushi Cups
Indulge in the vibrant flavors of Easy Baked Salmon Sushi Cups, where crispy rice cups cradle tender sushi-grade salmon and creamy avocado. Perfect for gatherings or a cozy night in, these delightful bites offer a taste adventure that’s sure to impress. Experience the joy of sushi without the need for rolling, making them an ideal appetizer or main course.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 8 oz sushi-grade salmon, diced
- 1 ripe avocado, sliced
- 2 green onions, finely chopped
- Soy sauce for drizzling
- Wasabi or spicy mayo (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Rinse the sushi rice under cold water until clear.
- In a medium saucepan, combine rinsed rice and water; bring to a boil and then reduce heat to low. Cover and cook for about 15 minutes until water is absorbed.
- Fluff cooked rice with a fork and mix in rice vinegar, sugar, and salt.
- Lightly grease a muffin tin and press small handfuls of seasoned rice into each cup.
- Bake for about 15 minutes until golden brown.
- Allow to cool slightly before filling each cup with diced salmon, avocado slices, and green onions. Drizzle with soy sauce or spicy mayo as desired.
Nutrition
- Serving Size: 2 sushi cups (100g)
- Calories: 270
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: For added flavor, swap salmon for tuna or shrimp. Ensure the rice is sticky enough to hold together by rinsing it thoroughly before cooking. Leftover sushi cups can be stored in an airtight container in the fridge for up to two days.