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Salmon Sushi Cups Recipe

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4.4 from 14 reviews

These Salmon Sushi Cups are a creative and delicious twist on traditional sushi, featuring crispy nori shells filled with seasoned sushi rice and a flavorful mixture of canned salmon, mayo, and spices. Topped with fresh cucumber, avocado, sesame seeds, and green onion, they make a perfect appetizer or snack that’s both easy to prepare and visually appealing.

Ingredients

For the Nori Cups and Rice:

  • 4 large nori sheets (seaweed, cut into 3-4” 16 squares)
  • 2 cups cooked sushi rice

For the Salmon Filling:

  • 2 cans (6-ounce each) cooked salmon or tuna
  • 1/4 cup mayo or plain Greek yogurt
  • 2-4 teaspoons sriracha (to taste)
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce (use tamari for gluten-free option)
  • 1 teaspoon lime juice

For the Toppings and Garnish:

  • 1/2 medium cucumber, finely chopped
  • 1 medium avocado, chopped small
  • Sesame seeds, for garnish
  • Chopped green onion, for garnish

Instructions

  1. Preheat and Prepare Nori Shells: Preheat your oven to 375°F. Cut the nori sheets into 3-4 inch squares. Press each nori square firmly into the cups of a muffin tin to form little shells that will hold the filling.
  2. Form Rice Base: Spoon about 2 tablespoons of cooked sushi rice into each nori shell. Press the rice down gently to create a solid base that will support the filling and hold shape during baking.
  3. Make Salmon Filling: In a mixing bowl, combine the canned salmon or tuna with mayo (or Greek yogurt if preferred), sriracha to taste, sesame oil, soy sauce, and lime juice. Mix thoroughly until all ingredients are well incorporated and creamy.
  4. Assemble Sushi Cups: Fill each rice-lined nori cup with the salmon mixture evenly. Drizzle extra sriracha on top if you like more spice.
  5. Bake: Place the muffin tin in the preheated oven and bake for about 10 minutes, or just until the nori cups are warm and slightly crisp around the edges.
  6. Add Fresh Toppings: Remove from oven and immediately top each cup with finely chopped cucumber, small avocado pieces, a sprinkle of sesame seeds, and chopped green onion for freshness and texture.
  7. Finish with Extras: Drizzle additional lime juice and sriracha over the top if desired for added flavor brightness and zing. Serve warm or at room temperature.

Notes

  • For gluten-free option, use tamari instead of soy sauce.
  • Can substitute canned tuna for canned salmon based on preference.
  • Adjust sriracha quantity to control heat level.
  • Use plain Greek yogurt instead of mayo for a lighter filling.
  • Ensure rice is adequately cooled before assembling to prevent soggy nori shells.

Find it online: https://marthatasty.com/salmon-sushi-cups-recipe/