Description
Delightful baked salmon sushi bake cups combining savory sushi rice and luscious salmon, perfect for a weeknight meal or gatherings.
Ingredients
- 2 cups of cooked sushi rice (jasmine or any short-grain rice)
- 2 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp of sweetener (agave works well)
- 6 pieces roasted nori seaweed (cut into 4 squares)
- 1 piece of salmon (8 oz, skinless, cubed)
- 2 tbsp of soy sauce
- 2 tbsp of Kewpie mayo
- 2 tbsp sriracha
Instructions
- Cut the salmon into 1-inch cubes for even cooking.
- Marinate the salmon with soy sauce for about 15 minutes.
- Mix rice vinegar, mirin, and the sweetener, then fold this mixture into the cooked sushi rice gently.
- Preheat oven to 375°F (190°C). Layer the flavored sushi rice in an oven-safe dish and top with marinated salmon cubes.
- Drizzle Kewpie mayo and sriracha over the top and swirl for a marbled effect.
- Bake for 20-25 minutes until the salmon is cooked through and garnish with optional toppings.
- Let cool slightly before serving with nori squares or on plates.
Notes
Use wet hands when handling rice to prevent sticking. Allow the dish to rest briefly after baking for the best flavor.
