Salmon Sushi Cups
User Reviews
5
Salmon Sushi Cups
Description
Salmon Sushi Cups start with rinsed and pressure-cooked rice forming the base of each cup. Skinless salmon is diced and marinated with garlic powder, white pepper, salt, sesame oil, and dried parsley, then baked for a flavorful protein layer. Small nori seaweed squares act as cups to hold the rice and salmon while adding a subtle seaweed flavor and slight crispness. Fresh diced avocado tops the cups, imparting creaminess and mild richness. A spicy mayonnaise sauce made from sriracha and mayonnaise is drizzled on top to introduce tang and heat.
The marination enhances the salmon's taste, and baking gently cooks it through without drying. The nori sheets, cut into quarter-size squares, provide structure to serve these neat cups. This recipe allows enjoyment of sushi elements in bite-sized portions without needing rolling skills. It serves well as an appetizer or part of a light meal.
Using sushi-grade salmon is recommended for raw preparations, but baking is another option to ensure safety with supermarket salmon. Adjust the sriracha quantity in the mayo to suit your preferred spice level. The cups should be assembled fresh to keep the nori crisp and topped just before serving for best texture.
Ingredients
- 1.5 pounds salmon
- 5 heets Nori sheets 7.5" X 8.5", 0.7 oz, seaweed
- 1 large avocado (8.5 oz)
Cooking rice:
- 2 cups rice
- 2 cups water
Marinate Salmon:
- 1 teaspoon garlic powder
- ⅛ teaspoon white pepper
- ¼ teaspoon salt
- 1 tablespoon sesame oil
- 1 teaspoon parsley dried
Mayo Spicy Sauce:
- ½ cup mayonnaise
- 2 teaspoons sriracha
Instructions
- Put 2 cups of rice into the container. Then, pour 6 cups of water and wash the rice.
- Drain the rice. Repeat steps 1-2 for 3 times.
- After that, put the washed rice from step 2 into the instant pot.
- Next, pour 2 cups of water into the instant pot and level off the rice. Cover the lid and close the vent, adjust time 6 minutes at high pressure and natural release pressure.
- If your salmon filet has skin, peel it off. Wash it and dry with a paper towel.
- Then, dice 1.5 pounds of salmon filet.
- After, put the diced salmon from step 6 into the container and add 1 teaspoon of garlic powder, ⅛ teaspoon of white pepper, ¼ teaspoon of salt, 1 tablespoon of sesame oil and 1 teaspoon of dried parsley.
- Mix the ingredient well and let it marinate for 15 minutes before cooking.
- Meanwhile, cut 5 nori seaweed sheets into small squares. Each nori sheet is cut into 4 small squares.
- Wash and cut a fresh large ripe avocado (8.5 oz) into half, then dice it.
- Next, put ½ cup of mayo into a container and 2 teaspoons of sriracha. Mix it well. (You can add more sriracha if you like spicy.)
- Put the spicy mayo into a ziplock bag and cut a small hole at the corner.
- When the rice is done, scoop 2 cups of cooked rice out. (You can use more rice.)
- Place the small square nori seaweed from step 9 on the muffin tin tray.
- Then, put 2 tablespoons of cooked rice on the seaweed and put it down into the muffin tin tray.
- Put 2 tablespoons of marinated salmon or 3-4 pieces of diced salmon on the rice.
- Preheat the oven to 400F, bake them at 400F for 13-15 minutes. (If you like eating it raw, remember to use sushi grade salmon and you can skip the baking part. (Disclaimer: consuming raw fish is your own risk.)
- After baking, take it out, add 2-3 diced avocado from step 10.
- Lastly, piping or drizzling some spicy mayo from step 12 on the top.
Notes
- Use sushi-grade salmon from a specialty seafood store for raw versions, consuming raw fish is at your own risk.
- Supermarket salmon like Costco often comes skinless and can be baked safely.
- Marinate diced salmon with garlic powder, white pepper, salt, sesame oil, and parsley for at least 15 minutes to improve flavor.
- Cut nori sheets into four small squares each; five sheets yield about 20 cups.
- Adjust sriracha in the spicy mayo sauce to fit your desired heat level.
- Bake salmon sushi cups at 400°F for 13-15 minutes and top with avocado and spicy mayo or furikake before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 21mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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