Description
Delightful Spicy Salmon Sushi Cups featuring a crispy nori shell filled with creamy, spicy salmon, avocado, and cucumber. Perfect for a fun appetizer or light meal!
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 8 ounces sushi-grade salmon, diced
- 2 tablespoons mayonnaise (preferably Kewpie)
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 avocado, diced
- 1 small cucumber, diced
- 1 green onion, finely chopped
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into small squares
- Pickled ginger, for serving (optional)
- Wasabi, for serving (optional)
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 1 ¼ cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes without lifting the lid.
- Remove from heat and let sit, covered, for an additional 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently heat if needed.
- Transfer rice to a large bowl and fold in the vinegar mixture. Let cool to room temperature.
- In a medium bowl, combine diced salmon, mayonnaise, sriracha, and soy sauce. Mix gently.
- Fold in diced avocado and cucumber.
- Sprinkle in chopped green onion and sesame seeds, and mix gently. Set aside.
- Preheat oven to 350°F (175°C).
- Cut nori sheets into 4-inch squares and press into a muffin tin to form cups.
- Bake for 5-7 minutes until crispy, watching closely to avoid burning.
- Remove from oven and cool slightly.
- Fill each nori cup with the spicy salmon mixture and garnish with sesame seeds and green onions.
- Serve with pickled ginger and wasabi, if desired.
Notes
- Feel free to customize the filling with your favorite ingredients, such as other types of fish or vegetables.
- You can also adjust the spice level by varying the amount of sriracha.
- These sushi cups are best enjoyed fresh but can be stored in the refrigerator for a few hours if needed.
- Prep Time: 30 minutes
- Cook Time: 10 minutes