Description
Delicious and easy baked salmon cups that capture the flavors of sushi without the hassle of rolling.
Ingredients
Scale
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp sweetener (like agave)
- 6 pieces roasted nori seaweed (cut into 4 squares)
- 1 piece salmon (8 oz, skinless, cubed)
- 2 tbsp soy sauce
- 2 tbsp Kewpie mayo
- 2 tbsp sriracha
Garnish Ideas: sliced avocado, green onions, furikake, additional Kewpie mayo, sriracha, sesame seeds.
Instructions
- Preheat your oven to 350°F (175°C). Cube salmon and set aside.
- Marinate the cubed salmon with 2 tbsp soy sauce for 15 minutes.
- Mix 2 tbsp rice vinegar, 1 tbsp mirin, and 1 tbsp sweetener into 2 cups warm sushi rice.
- Layer sushi rice in a baking dish, about 1-inch thick, and scatter marinated salmon on top.
- Drizzle with Kewpie mayo and sriracha mixture.
- Bake for 20 minutes until salmon is cooked through and top is crispy.
- Garnish with avocado, green onions, furikake, and sesame seeds before serving.
Notes
Opt for fresh ingredients for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg