Viral Salmon Sushi Cups (Print Version)
# Ingredients:
→ Sushi Base
01 -
3 sheets nori seaweed
02 -
2 cups cooked sushi rice
03 -
½ pound salmon filet, skin removed and cubed
→ Salmon Marinade
04 -
1 tablespoon hoisin sauce
05 -
2 tablespoons soy sauce
06 -
1 teaspoon sesame oil
07 -
1 teaspoon red pepper flakes
08 -
½ teaspoon salt
09 -
½ teaspoon ground ginger
→ Vegetables
10 -
½ cup carrots, peeled and diced
11 -
½ cup cucumbers, diced
→ Spicy Mayo
12 -
¼ cup kewpie mayo
13 -
1 teaspoon sriracha sauce
14 -
1 tablespoon chili garlic sauce
→ Garnish
15 -
Sesame seeds
16 -
Scallions, diced
# Instructions:
01 -
Cut salmon into bite-sized pieces and place in a mixing bowl. Add red pepper flakes, ginger powder, salt, hoisin sauce, soy sauce, and sesame oil to the salmon and toss to coat. Let marinate for 1 to 3 hours in the refrigerator.
02 -
Using kitchen scissors, cut each nori sheet into quarters. Lightly spray a muffin tin with nonstick cooking spray and preheat the oven to 350°F.
03 -
Place the nori pieces on a flat surface. Add a spoonful of sushi rice into the center of each nori sheet and press down into the muffin tin cups. Top each sushi rice cup with a spoonful of the marinated salmon.
04 -
Place the muffin tin in the oven on the center rack and bake for 12 minutes, or until the salmon is cooked through but still moist.
05 -
While the muffins are baking, prepare the spicy mayo by combining kewpie mayo, sriracha, and chili garlic sauce in a small bowl. Whisk until smooth.
06 -
Once the muffins are done, top each with diced cucumber and carrots. Drizzle with the spicy mayo sauce and garnish with scallions and sesame seeds. Serve warm.
# Notes:
01 -
Be careful not to overcook the salmon, or it will dry out.
02 -
For extra flavor, toast the sesame seeds in a dry skillet before using as garnish.
03 -
Follow the package instructions for cooking sushi rice, as different brands may vary.