Baked Salmon Sushi Cups
Wow your guests (or yourself!) with these mouth-watering appetizers inspired by your favorite sushi. The ginger, sesame oil, soy sauce, and sriracha deliver Asian-themed flavors with a little bit of spice. Baking in a muffin pan gives you perfectly-formed, snack-sized, and cooked sushi. No wasabi, rolling matt, or chopsticks required.
- 3 cups cooked sushi rice
- 1 lb salmon (skin removed)
- 1 tsp ground ginger
- 2 tsp sesame oil
- 2 tsp honey
- 3 tsp soy sauce
- 1/4 tsp Redmond Organic Garlic Pepper
- Juice from 1 lime
- Nori (seaweed paper)
- 1 1/2 Tbsp mayonnaise
- 1 1/2 tsp sriracha
- 3 green onions (diced for garnish)
- 1 1/2 tsp black sesame seeds
- Preheat oven to 400º F.
- Cut salmon into 1/2-inch cubes and place in a medium-sized mixing bowl.
- To the bowl of salmon, add 1 tsp ground ginger, 2 tsp sesame oil, 1 tsp honey, 2 tsp soy sauce, organic garlic pepper to taste (about 1/4 tsp), and juice from 1/2 lime.
- Stir to mix everything well.
- Cut 3 sheets of nori into square-shaped quarters.
- In a muffin pan, place a piece of the cut nori into each muffin mold.
- Place a heaping tablespoon of cooked sushi rice on top of the nori (you may need to push it into the mold).
- Add a heaping spoonful of salmon on top of the rice in each mold.
- Bake for 10 minutes.
- While the salmon is baking, make the sriracha mayo sauce:
- In a bowl combine 1 1/2 Tbsp mayonnaise, 1 tsp honey, 1 1/2 tsp of sriracha, 1 tsp soy sauce, juice of 1/2 lime.
- Mix well.
- Garnish the baked salmon cups with the sriracha mayo, green onion, and black sesame seeds.