Why Choose Salmon Sushi Bake?
If you’re looking for a delicious treat that combines the goodness of rice and marinated salmon in bite-sized portions, then this tiktok-inspired sushi bake is perfect for you. These individual sushi cups are bursting with flavor and make a delightful addition to any gathering. Even picky eaters will fall in love with the simple salmon marinade and the cooked salmon in this sushi bake.
Ingredients for Salmon Sushi Bake
- Fresh Salmon: Opt for boneless, skinless salmon cut into 1/2 inch cubes. You can also ask your fishmonger to prepare this for you.
- Creamy Mayo: Enhance the Japanese flavors with Kewpie mayo. If unavailable, regular mayo works just fine.
- Soy Sauce
- A Touch of Sriracha: Add a hint of spice to the salmon marinade. You can also drizzle more sriracha mayo over the baked salmon sushi cups if desired.
- Optional Wasabi: If you like a kick of heat, you can include a bit of wasabi in the marinade.
- Sticky Rice: Any type of sticky rice, such as sushi rice, jasmine rice, or Egyptian (calrose) rice, will work perfectly.
- Nori Sheets: These seaweed sheets can be found in the Asian food section of most supermarkets. Cut them into squares that fit into the muffin tins.
How to Make Baked Salmon Sushi Muffins
- Lightly grease the cups of a muffin tin to prevent sticking and preheat the oven to 350 F (180C).
- In a medium bowl, combine the cubed salmon, mayonnaise, soy sauce, sriracha, and optional wasabi. Mix well.
- Place the rice in a separate bowl and mix it with vinegar. White vinegar works fine.
- Cut the nori sheets into squares that fit into the muffin cups, allowing for a bit of overhang.
- Spoon a tablespoon of sticky rice into each nori square, followed by a tablespoon of salmon mixture (3-4 cubes).
- Bake in the preheated oven for 15 minutes or until the salmon is fully cooked. For a crispy finish, broil for an additional 1-2 minutes.
- Garnish with sesame seeds and sliced green onions. Serve with spicy mayo and soy sauce.
Tips for the Perfect Sushi Rice
When using sushi rice or any other sticky rice variant, follow the instructions provided on the package. Cook the rice accordingly, let it cool completely, and then mix in the vinegar. Sushi, jasmine, or calrose (Egyptian) rice are all ideal choices due to their sticky texture.
Storing Leftover Salmon Sushi Bake Cups
Tightly cover the leftovers and store them in a container. They will stay fresh for up to 2-3 days. Enjoy them cold or at room temperature. If desired, you can heat them up as well.
What Goes Well With Sushi Bake Cups
Add an extra kick to your sushi bake cups by making a spicy mayo using sriracha sauce and Kewpie mayo. Additionally, serve them with soy sauce on the side. Feel free to sprinkle furikake or top the cooked cups with fresh avocado for added flavor.
Expert Tips and Tricks
- Prepare the rice in advance, even a day before, to save time during assembly. Leftover rice works perfectly for this.
- Allow the sushi cups to cool slightly before devouring. They taste great cold or at room temperature.
- Grease the muffin tins lightly to prevent the sushi cups from sticking.
- Cut the nori wrappers to fit the muffin cups, ensuring they have a little overhang to make them easier to remove.
For more delicious seafood recipes, visit Hook’d Up Bar and Grill. If you loved this recipe, please leave a 5-star rating and a comment on the recipe card. Stay connected with me through social media on Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!