Are these the cutest Baked Salmon Sushi Cups?

Ingredients

• 1 lb Salmon Fillet (skin removed, cut into 6 equal pieces)
• 2 tbsp Soy Sauce (low‑sodium; use tamari for gluten‑free)
• 2 tbsp Mayonnaise (regular or light)
• 1 tbsp Sriracha (adjust to heat preference)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Rice Vinegar (unseasoned)
• 1 tsp Granulated Sugar (helps balance vinegar acidity)
• 2 cups Sushi Rice (cooked, seasoned with rice vinegar and sugar)
• 6 pieces Nori Sheets (cut to fit muffin tin cups)
• 2 tbsp Green Onions (thinly sliced for garnish)

Instructions

1. Make the Salmon Marinade

   In a mixing bowl combine soy sauce, mayonnaise, sriracha, and sesame oil; whisk until smooth.

   Time: PT5M

2. Marinate the Salmon

   Place salmon pieces in the bowl, toss to coat, and let sit for at least 10 minutes at room temperature.

   Time: PT10M

3. Season the Sushi Rice

   In a small bowl mix rice vinegar and sugar until dissolved; gently fold into the cooked sushi rice.

   Time: PT5M

4. Assemble the Cupcakes

   Line each muffin cup with a piece of nori, press a spoonful of seasoned rice into the nori forming a compact base, then top each with a marinated salmon piece.

   Time: PT10M

5. Bake the Cupcakes

   Place the muffin tin on a baking sheet and bake in a pre‑heated oven at 400°F for 15 minutes, or until the salmon is just cooked through and the rice edges are lightly golden.

   Time: PT15M

   Temperature: 400°F

6. Finish and Garnish

   Mix a little extra mayonnaise with sriracha to make a drizzle, then pipe or spoon it over each cupcake and sprinkle with sliced green onions.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

10g

Carbohydrates

20g

Fat

5g

Fiber

1g