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Baked Salmon Sushi Cups

Freshly prepared baked salmon sushi cups on white plate
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Baked Salmon Sushi Cups combine tender baked salmon with seasoned sushi rice and fresh vegetables in crunchy seaweed cups, creating a delightful, healthy appetizer or snack.

Ingredients

Scale
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 ounces fresh salmon fillet, skin removed
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 sheet nori (seaweed), cut into 9 squares
  • 1/2 cucumber, finely diced
  • 1 avocado, diced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Pickled ginger and wasabi for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cook sushi rice by rinsing under cold water until water runs clear. Combine rice and water in a pot, bring to boil, then reduce heat to low and simmer covered for 18 minutes. Remove from heat, let steam 10 minutes.
  3. Mix rice vinegar, sugar, and salt until dissolved and fold gently into cooked rice. Allow to cool.
  4. Place salmon on prepared baking sheet, brush with soy sauce and sesame oil. Bake for 12-15 minutes until cooked through. Let cool and flake into small pieces.
  5. Lightly toast nori squares in a dry skillet for 10 seconds on each side to make them crisp. Gently press each nori square into the cups of a mini muffin tin to form little cups.
  6. Fill each seaweed cup with a spoonful of sushi rice, then top with flaked salmon, diced cucumber, avocado, and green onions.
  7. Sprinkle sesame seeds over each cup and serve with pickled ginger and wasabi if desired.

Notes

For extra flavor, drizzle a little spicy mayo or eel sauce on top before serving.

Find it online: https://busymomsimplenutrition.com/baked-salmon-sushi-cups/