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Baked Salmon Sushi Bites

Crispy nori cups filled with seasoned sushi rice and soy-marinated salmon, baked to perfection and topped with spicy mayo.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 Bites
Course: Appetizer, Main Course
Cuisine: Asian-Fusion, Japanese Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups short-grain sushi rice uncooked
  • 2 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
Assembly & Filling
  • 3 sheets nori seaweed cut into 4 squares each
  • 1 lb salmon fillet skinless, cubed
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp ginger paste
Toppings
  • 0.33 cup Kewpie mayonnaise
  • 1 tbsp Sriracha to taste
  • 2 stalks green onions chopped
  • 1 tsp sesame seeds

Equipment

  • Muffin Tin
  • Rice Cooker or Pot
  • Kitchen Shears
  • Mixing bowls

Method
 

  1. Rinse rice until water runs clear. Cook with water according to package directions.
  2. Mix rice vinegar, sugar, and salt. Fold into cooked hot rice. Let cool to room temperature.
  3. Preheat oven to 400°F (200°C). Cut nori sheets into squares.
  4. Cube salmon and toss with soy sauce, sesame oil, and ginger.
  5. Place nori squares into muffin tin slots. Press 2 tbsp of rice into each to form a cup.
  6. Fill cups with marinated salmon cubes.
  7. Bake for 12-15 minutes until salmon is cooked and nori is crisp.
  8. Mix mayo and Sriracha. Drizzle over baked cups and top with green onions and sesame seeds.

Notes

Work quickly when assembling so the nori stays crisp before baking.