Description
Discover how to create delicious Baked Salmon Cups with our easy recipe. Learn the perfect technique for a tasty, healthy meal that’s sure to impress your guests!
Ingredients
- 5 cup (360 ml) s salmon (cubed, about 1 pound (454 g) of salmon)
- 1/4 tsp (1 ml) sea salt
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) sesame seed oil
- 2 cloves of garlic (minced)
- 1/2 tsp (3 ml) chili flakes
- 1 tbsp (15 ml) kewpie mayo
- 1/4 cup (60 ml) panko bread crumbs
- 5 cup (360 ml) s sushi rice
- 1 tsp (5 ml) rice vinegar
- 12 nori squares
- Kewpie mayo
- Sesame seeds
- Green onions
- Chili oil crunch
Instructions
- Heat your oven to 400°F and lightly coat a muffin pan with a non-stick spray.
- Cook the sushi rice as per the package directions, then set it aside.
- Cut the salmon into small cubes, about 1/2 inch each, and place them in a mixing bowl.
- Combine the cubed salmon with sea salt, soy sauce, sesame seed oil, minced garlic, chili flakes, and kewpie mayo. Mix thoroughly and let it rest.
- Slice a nori sheet into 12 small squares; one sheet should yield four squares.
- Stir the cooked rice with rice vinegar to combine.
- To form the sushi cups, lay a nori square over each muffin tin cavity, add a spoonful of the rice mixture, then top it with the marinated salmon pieces.
- Sprinkle panko bread crumbs over the top and bake for 15 minutes.
- Let the salmon cups sit for 5 minutes to cool slightly, then remove them from the muffin tin and garnish with more kewpie mayo, green onions, sesame seeds, and chili oil crunch. ENJOY!
Notes
- Marinate salmon with soy sauce, sesame oil, garlic, chili flakes, and kewpie mayo for at least 15 minutes for enhanced flavornCut nori sheets into squares using a sharp knife or scissors for neat edgesnToast panko in a dry skillet before topping for extra crunch
