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Baked Salmon Sushi Bites

Crispy, creamy, and savory baked salmon sushi cups made in a muffin tin. A viral, easy-to-make twist on the classic spicy salmon roll.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Appetizer, Dinner, Lunch
Cuisine: Asian American, Japanese-Fusion
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups cooked sushi rice short-grain
  • 1 tbsp rice vinegar
  • 3 sheets nori seaweed cut into 4 squares each
Salmon Filling
  • 1 lb salmon fillet skin removed, cubed
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic minced
Toppings
  • 3 tbsp Kewpie mayonnaise
  • 1 tbsp Sriracha adjust to taste
  • 1 tbsp furikake rice seasoning
  • 1 stalk green onion sliced

Equipment

  • Muffin Tin
  • Sharp knife
  • Cutting board
  • Rice cooker or pot

Method
 

  1. Preheat oven to 400°F (200°C). Grease a muffin tin lightly with oil spray.
  2. Mix the cooked hot rice with rice vinegar. Let cool slightly.
  3. Cut nori sheets into squares large enough to line the muffin cups.
  4. Place one nori square into each muffin slot. Press 1-2 tablespoons of rice into the bottom of the nori cup.
  5. In a bowl, toss the cubed salmon with soy sauce, sesame oil, and minced garlic.
  6. Divide the salmon mixture evenly among the cups, placing it on top of the rice.
  7. Bake for 12-15 minutes until salmon is cooked through and nori is crisp.
  8. Whisk mayonnaise and Sriracha together. Drizzle over the baked bites.
  9. Garnish with furikake and green onions. Serve warm.

Notes

Serve immediately to keep the seaweed crispy.