Salmon Sushi Bake

This is the easiest recipe for salmon sushi bake cups, a viral Tiktok recipe that gives you perfectly sized sushi bites. So good, and so simple!

Course Main Course

Cuisine Asian

Diet Halal

Prep Time 10 minutes

Cook Time 15 minutes

Servings people

Calories 54kcal

Author Farah Abumaizar

Equipment

Muffin tin

Ingredients

8 oz boneless skinless salmon, cut into 1/2 inch cubes 250g
1 tablespoon mayonnaise, preferably Japanese (Kewpie)
1 tablespoon soy sauce
1 teaspoon sriracha
1/4 teaspoon wasabi, optional
1 cup cooked white sticky rice, like sushi rice, Jasmine rice or Egyptian rice
1/2 teaspoon rice vinegar or white vinegar
12 squares nori (about 1/2 pack of nori sheets)

To garnish:

sesame seeds
green onion slices
drizzle sriracha sauce, if desired

Instructions

Preheat oven to 350F (180C). Lightly grease 12 cavities of a muffin tin with non stick cooking spray or with a paper towel that has a little oil on it.
In a medium bowl, add the cubed salmon, the mayonnaise, soy sauce, sriracha, and wasabi if using. Mix well to combine.
In a separate bowl add the vinegar to the cooked sticky rice, and stir to combine.
Cut each nori sheet into square pieces that will fit in the muffin cups with a bit of overhang.
Place a tablespoon of sticky rice in each nori square, then place this into a muffin tin cavity, pressing firmly in so that the rice covered nori is at the bottom (see video). Once in the muffin tin, add a tablespoon of salmon mixture (3-4 cubes).
Bake in the oven for 15 minutes or until salmon is cooked through. Broil for another 1-2 if you like the salmon crispy
Garnish with sesame seeds and sliced green onions, and serve with sriracha mayonnaise and soy sauce or whatever you like!

Video

Notes

Cut the nori wrappers in a way that they fill the muffin cups, but with a little overhang so they pop out easily.

Prep the rice in advance, even the day before. This is the perfect way to use up leftover rice and it'll save on time when assembling.

Let the sushi cups cool a little before eating, I personally prefer them cold or at room temperature.

Gluten free salmon sushi bake: To make gluten free salmon sushi muffins, make sure you use tamari instead of regular soy sauce.

Variations: Use canned or imitation crab, prawns, or tuna instead of salmon for a twist. You can also top the sushi cups with something else, like sweet chili sauce, edamame beans, cubed avocado, or teriyaki sauce.

Storing leftovers: Leftovers will last in a tightly covered container for up to 2-3 days. You can enjoy these cold, or if you prefer heat them up! I like them better cold or room temperature.

Nutrition