Craving sushi but don’t want to deal with the intricate rolling technique? These Spicy Salmon Sushi Cups are the perfect solution! Inspired by traditional Japanese flavors but presented in an approachable, deconstructed style, these delightful cups combine seasoned sushi rice with fresh salmon and a kick of spice that will satisfy your sushi cravings without the fuss.
Ready in just 45 minutes, these eye-catching cups make for an impressive appetizer at your next gathering or a fun weeknight dinner that breaks the routine. The combination of creamy avocado, tender salmon, and perfectly seasoned rice creates a harmony of flavors in every bite.
Why You’ll Love This
- No special sushi-rolling skills required – perfect for beginners!
- Customizable heat level to suit your spice preference
- Impressive presentation with minimal effort
- Fresher and more affordable than takeout sushi
- Can be prepped ahead for easy entertaining
Ingredients
- 1 lb salmon, cut into small cubes
- 2 tablespoons Japanese mayonnaise (kewpie or regular)
- 1 tablespoon sriracha (optional)
- ¼ teaspoon sesame oil
- 1 ½ tablespoons soy sauce
- 3 nori sheets, cut into 4 squares each
- ⅔ cup uncooked sushi rice or sticky Jasmine rice
- Water as per rice package instructions
- 1 tablespoon rice wine vinegar
- ¼ cup Japanese mayonnaise (kewpie or regular)
- 1 tablespoon sriracha
- Sliced green onions
- Sesame seeds
- Spicy mayo
Instructions
- Preheat the oven to 400°F.
- Prepare the rice on the stovetop or in a rice cooker according to package directions. Once cooked, transfer to a bowl and stir in the rice vinegar. Set aside until assembly.
- In a large bowl, combine cubed salmon, Japanese mayonnaise, sriracha, sesame oil, and soy sauce. Gently mix and allow to marinate.
- If making homemade spicy mayo, mix mayonnaise and sriracha in a small bowl until well combined. Set aside.
- Add 2 tablespoons of seasoned rice to the center of each nori square on a cutting board or plate. Flatten the rice in the center without spreading to the edges. Press the rice-covered nori sheets into the cups of a 12-count muffin tin, spreading the rice along the bottom.
- Spoon about 2 tablespoons of the salmon mixture on top of the rice in each muffin tin cup.
- Bake in the oven for 8-9 minutes, or until the salmon is cooked through. For a crispy golden top, broil for an additional 1-2 minutes.
- Remove from the oven and transfer the sushi cups to a serving platter. Drizzle spicy mayo over the top and garnish with sliced green onions and sesame seeds. Serve and enjoy.
Tips & Variations
- For a vegetarian option, substitute the salmon with diced cucumber and mango.
- If you prefer less heat, reduce the sriracha and add a bit more mayonnaise.
- Use a muffin tin lined with plastic wrap to shape the rice cups for consistent sizing.
- Try adding a small piece of cream cheese to each cup for a Philadelphia roll-inspired twist.
- For a gluten-free version, use tamari instead of soy sauce.
- Make a California version by substituting imitation crab for the salmon.
Serving Suggestions
These Spicy Salmon Sushi Cups pair beautifully with a simple cucumber salad dressed with rice vinegar and sesame oil. For a complete Japanese-inspired meal, serve alongside miso soup and edamame sprinkled with sea salt.
For entertaining, arrange the cups on a large platter with small bowls of pickled ginger, wasabi, and additional soy sauce to let guests customize their experience.
Notes
- The rice cups can be made up to 4 hours ahead and stored covered in the refrigerator, but add the salmon mixture and toppings just before serving.
- Always use sushi-grade salmon when consuming raw fish at home.
- The rice should be at room temperature when assembling, not hot or cold.
- If the rice becomes too sticky to work with, wet your hands with a bit of water mixed with rice vinegar.
FAQs
Can I make these with cooked salmon instead?
Absolutely! For a fully cooked version, use salmon that’s been baked or pan-seared and cooled before mixing with the spicy mayo.
How do I know if my salmon is sushi-grade?
Sushi-grade salmon should be purchased from a reputable fishmonger or specialty store. It’s typically flash-frozen to kill potential parasites and should be labeled as “sushi-grade” or “for raw consumption.”
Can I prepare these in advance for a party?
You can prepare the rice cups and spicy salmon mixture separately up to a day ahead, but assemble just before serving for the best texture and freshness.
What can I use if I don’t have sriracha?
Any chili sauce will work! Try gochujang for a Korean twist, or mix some cayenne pepper into the mayonnaise for a simple substitute.
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