Sushi Bake Cups: Easy Salmon Treats for Everyone
Delightful Sushi Bake Cups featuring juicy salmon and seasoned rice for an easy weeknight dinner.
Equipment
- Muffin tin
- Oven
Ingredients
For the Rice
- 0.5 cup rice Choose jasmine, sushi, or short grain rice.
- salt A pinch enhances flavor.
- 2 teaspoons seasoned rice vinegar Optional for added flavor.
For the Salmon Filling
- 0.5 pound salmon Fresh, high-quality.
- 1 tablespoon coconut aminos Gluten-free alternative to soy sauce.
- 1 tablespoon spicy mayo Add more for extra heat.
For Assembly
- 2 sheets nori Cut into perfect squares.
- chopped fresh chives For garnish.
Instructions
How to Make Sushi Bake Cups
- Preheat the oven to 400°F.
- Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions, adding a pinch of salt. Mix in the seasoned rice vinegar if desired.
- Pat dry the salmon with paper towels. Cut into small cubes and combine with coconut aminos, salt, and spicy mayo.
- Cut nori sheets into 6 equal squares, approximately 3.5 inches each.
- Add a tablespoon of cooked rice onto each nori square and press it gently into the seaweed.
- Place each nori and rice square into a muffin tin and top with a tablespoon of the salmon mixture.
- Bake for about 15 minutes, then broil for the last 60 seconds to crisp the tops.
- Remove from the oven and let cool slightly. Garnish with additional spicy mayo and chopped chives.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.