Salmon Sushi Cups

These Baked Salmon Sushi Cups are SO fun and flavorful! I LOVE sushi, but don’t often want to deal with the hassle of handling sushi-grade fish or assembling individual rolls. So, I make these easy Sushi Cups in about 20 minutes, instead! They're everything I love about my favorite salmon rolls, but are layered in a muffin tin and baked in the oven. This makes them so easy to prepare, and they're ready to eat quickly. Add your favorite sushi toppings, and you may never order takeout again!

Course Appetizer, Main Course

Cuisine American, Asian

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings (16 Cups)

Calories 372kcal

Author Christine McMichael

Equipment

1 Muffin Tin
1 Large Bowl

Ingredients

4 large nori sheets seaweed, cut into 3-4” 16 squares
2 cups cooked rice
2 6- ounce cans cooked salmon or tuna
1/4 cup mayo or plain Greek yogurt
2-4 teaspoons sriracha
1 teaspoon sesame oil
1 teaspoon soy sauce tamari for a gluten-free version
1 teaspoon lime juice
1/2 medium cucumber finely chopped
1 medium avocado chopped small
sesame seeds garnish
chopped green onion garnish

Instructions

Preheat oven to 375°F.
Cut the nori sheets into squares and press each one into a muffin tin cup to create “shells”.
Fill each one with about 2 Tablespoons cooked rice, pressing to create form a “cup”.
In a bowl, mix the canned tuna with mayo (or yogurt), sriracha, sesame oil, soy sauce, and lime juice.
Fill each cup and drizzle with extra sriracha if desired.
Bake for about 10 minutes, or just until they’re warm and crisp.
Top with cucumber, avocado, sesame seeds, and green onion.
Drizzle with more lime juice and extra sauce if you want!

Video

Nutrition