Spicy Salmon Sushi Cups (Print Version)
# Ingredients:
→ Base Layer
01 -
½ pound salmon filet, cut into cubes and skin off
02 -
3 sheets of nori
03 -
2 cups of cooked sushi rice
→ Marinade for Salmon
04 -
1 teaspoon sesame oil
05 -
½ teaspoon of ground ginger
06 -
2 tablespoons soy sauce
07 -
1 teaspoon crushed red pepper flakes
08 -
1 tablespoon hoisin sauce
09 -
½ teaspoon fine salt
→ Veggie Toppings
10 -
½ cup diced cucumbers
11 -
½ cup chopped carrots
→ Spicy Sauce
12 -
1 tablespoon chili garlic sauce
13 -
1 teaspoon sriracha
14 -
¼ cup kewpie mayo
→ Final Toppings
15 -
Chopped scallions
16 -
Sesame seeds
# Instructions:
01 -
Slice the salmon into small chunks and toss it with sesame oil, ginger, hoisin sauce, soy sauce, salt, and crushed red pepper. Let it sit covered in the fridge for at least an hour, but up to three hours is better.
02 -
Preheat your oven to 350°F and lightly coat a muffin tray with cooking spray. Use scissors to cut nori sheets into smaller squares (each sheet into four).
03 -
Take one piece of nori and lay it flat. Add a scoop of sushi rice to the center, then press everything into a muffin cup. Add marinated salmon over the rice in each cup.
04 -
Move the muffin pan to the oven and place it on the middle rack. Bake for around 12 minutes, just until the salmon is cooked through but still juicy.
05 -
In a small bowl, stir together the kewpie mayo, chili garlic sauce, and sriracha until the mixture is smooth and creamy.
06 -
When the muffins are ready, take them out and top them with chopped cucumbers and carrots. Drizzle the spicy sauce on top and finish with scallions and sesame seeds. Serve while warm.
# Notes:
01 -
Don't cook the salmon too long, or it'll lose its juiciness.
02 -
Try toasting the sesame seeds in a dry pan for a nutty taste.
03 -
Follow the cooking directions on the sushi rice bag carefully, as they may differ by brand.