Are you ever stuck in a dinner rut? You know, that feeling when you open the fridge and see that beautiful salmon fillet, but you just can’t bring yourself to make the same old baked dish again. I’ve been there so many times. You want something exciting, something flavorful, and something that doesn’t feel like a chore to make. Well, I have just the thing for you.
Get ready to fall in love with one of my favorite Salmon Recipes Baked in a totally new way. We are making Salmon Sushi Bake Cups! They have all the delicious flavors of a sushi bake but in a fun, single serving size. They are simple to assemble and look so impressive. This is the kind of recipe that makes cooking feel like a fun project instead of a task.
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Why You’ll Love This Recipe
Honestly, what’s not to love? These little cups are bursting with flavor. You get the savory, creamy marinated salmon, the slightly tangy sushi rice, and the salty crunch of the nori shell. It is a fantastic combination of textures and tastes all in one perfect bite. It is a really creative answer to the question of What To Make With Salmon.
They are also incredibly versatile. You can serve them as a fun appetizer for a party, a light lunch, or even a main course with a side salad. Kids love them because they are handheld and fun to eat. Plus, you can customize the toppings to your heart’s content, so everyone gets to make their own perfect cup.
One of the best parts is how easy they are to put together. You do not need any special sushi making skills or equipment. A simple muffin tin is all it takes to create these neat little packages. It makes portion control a breeze and cleanup is so simple. These are truly some of the most approachable Salmon Recipes Baked you will find.
Ingredients
Here is everything you will need to gather for this recipe. The list might seem a little long, but many of these are pantry staples, especially if you enjoy Asian flavors.
For The Sushi Bake Cups
- 1.5 cups salmon (cubed, about 1 pound)
- 1/4 tsp sea salt
- 2 tbsp soy sauce
- 1 tsp sesame seed oil
- 2 cloves of garlic (minced)
- 1/2 tsp chili flakes
- 1 tbsp kewpie mayo
- 1/4 cup panko bread crumbs
- 1.5 cups sushi rice
- 1 tsp rice vinegar
- 12 nori squares
For The Toppings
- Kewpie mayo
- Sesame seeds
- Green onions
- Chili oil crunch
Step By Step Instructions
Let’s walk through how to make these delicious bites. Just follow along, and you’ll have them ready in no time. It’s one of those Salmon Fillet Recipes that is more about assembly than complicated cooking techniques.
Step 1: Get Everything Ready
First things first, preheat your oven to 400°F. While it’s heating up, grab a standard 12 cup muffin tin and give it a good coating with non stick spray. This step is important to make sure your nori cups don’t stick after baking. Then, go ahead and prepare your sushi rice according to the package directions. Once it’s cooked, set it aside for a few minutes to cool down slightly.
Step 2: Prepare The Salmon
Now for the star of the show. Take your fresh, skinless salmon and cube it into small, bite sized pieces. You’re aiming for about a half inch cube. This size ensures the salmon cooks through evenly and quickly. Place all the cubed salmon into a medium sized mixing bowl.
To the bowl, add the sea salt, soy sauce, sesame seed oil, minced garlic, chili flakes, and that wonderful Kewpie mayo. Give everything a good mix until the salmon is evenly coated in the marinade. Set this bowl aside while you get the other components ready.
Step 3: Prepare The Nori And Rice
Take your nori sheets and cut them into 12 squares. I find that I can usually get four squares from one standard sheet, so you will likely need three sheets total. Just be sure you are using full nori sheets, not the thin snack strips.
Now, go back to your cooked sushi rice. Drizzle the rice vinegar over it and gently mix it in. The vinegar adds that classic sushi rice tang and helps to season the grains. It is a small step that makes a big difference in flavor.
Step 4: Assemble The Cups
It’s time to build your sushi cups! This part is fun. Take a nori square and gently press it into one of the greased muffin tin cavities. It should form a little cup shape. Add a small scoop of the seasoned sushi rice into the bottom of the nori cup, pressing it down gently to form a base.
Next, spoon a generous amount of the marinated salmon mixture on top of the rice. Finally, sprinkle a little bit of panko bread crumbs over the salmon. The panko will get golden and toasty in the oven, adding a lovely crunch. Repeat this process for all 12 cups.
Step 5: Bake And Garnish
Place the muffin tin into your preheated oven and bake for 15 minutes. The salmon should be cooked through and the panko golden brown. Once they’re done, carefully remove the tin from the oven and let the cups cool for about 5 minutes. This helps them set up and makes them easier to handle.
After they have cooled slightly, you can remove them from the tin and place them on a serving platter. Now for the best part, the toppings! Drizzle with more Kewpie mayo, sprinkle with sesame seeds and freshly chopped green onions, and add a little chili oil crunch for some heat. Enjoy them while they’re warm!
How To Store Leftovers
If you happen to have any leftovers, which is rare in my house, storing them is simple. Allow the cups to cool completely to room temperature first. Then, place them in an airtight container and store them in the refrigerator for up to two days.
The nori will soften a bit in the fridge, so they won’t be as crispy as when they are fresh. You can enjoy them cold straight from the fridge, or you can reheat them. I recommend using an air fryer or a toaster oven for a few minutes to help crisp them back up. Microwaving will work in a pinch, but they will be softer.
Tips
Here are a few extra tips to make sure your salmon sushi bake cups turn out great every single time. These are some of the best ways to get the most out of Healthy Salmon Recipes like this one.
- Use Nori Sheets: Make sure you buy the full sized sheets used for making sushi rolls, not the thin, crispy seaweed snack strips. The sheets are stronger and will hold the shape of the cups much better during baking.
- Fresh Salmon Is Best: While you can use frozen and thawed salmon, fresh salmon will give you the best flavor and texture for this recipe. If you do use frozen, make sure it’s thoroughly thawed and patted dry.
- Small Cubes Are Key: Cutting the salmon into small, half inch pieces is important. It ensures the fish cooks quickly and evenly in the short baking time.
- Don’t Skip The Kewpie: Kewpie mayo is a Japanese mayonnaise that is made with egg yolks instead of whole eggs, giving it a richer, more custard like texture and flavor. It really adds something special to these Salmon Recipes Baked.
- Switch Up The Fish: If you are not a fan of salmon or just want to try something different, this recipe works wonderfully with fresh tuna as well. Just follow the same preparation steps.
Conclusion
And there you have it! A wonderfully creative and delicious way to enjoy salmon. These sushi bake cups are proof that Salmon Recipes Baked don’t have to be boring. They are packed with flavor, fun to make, and even more fun to eat. They are a great way to introduce new flavors to picky eaters or just to add a little excitement to your weekly meal plan.
So next time you’re wondering What To Make With Salmon, I hope you’ll give this recipe a try. It is a true crowd pleaser and a great addition to your collection of Salmon Fillet Recipes. Happy cooking!
FAQ
Can I Use Frozen Salmon?
Yes, you can use frozen salmon if that’s what you have on hand. For the best results, make sure to thaw it completely in the refrigerator overnight. Before cubing, pat the salmon fillet very dry with paper towels to remove any excess moisture. Fresh salmon is recommended for the best texture, but frozen will still be tasty.
What If I Can’t Find Kewpie Mayo?
If you can’t find Kewpie mayo, you can use regular mayonnaise. However, Kewpie has a distinct rich and tangy flavor that really complements the dish. To get a little closer to the taste, you can try adding a tiny splash of rice vinegar and a pinch of sugar to your regular mayo before mixing it with the salmon.
Can I Make These Ahead Of Time?
You can definitely prep some components ahead of time to make assembly quicker. You can cook the sushi rice and prepare the salmon marinade a day in advance, storing them in separate airtight containers in the fridge. However, I would recommend assembling and baking the cups just before you plan to serve them for the best texture, as the nori will be at its crispiest.
Are These Gluten Free?
As written, this recipe is not gluten free. The soy sauce and panko bread crumbs typically contain gluten. To make it gluten free, you can easily substitute tamari or coconut aminos for the soy sauce and use gluten free panko bread crumbs. Always check the labels on your ingredients to be sure.
Salmon Sushi Bake Cups
These Salmon Sushi Bake Cups offer all the delicious flavors of a sushi bake in a fun, single-serving size. Simple to assemble and impressive, they transform baked salmon into a creative, flavorful dish for any occasion. Perfect as an appetizer or light main course.
Requirements
Ingredients
Instructions
- Preheat your oven to 400°F. Grab a standard 12 cup muffin tin and give it a good coating with non stick spray. Prepare your sushi rice according to the package directions. Once it’s cooked, set it aside for a few minutes to cool down slightly.
- Take your fresh, skinless salmon and cube it into small, bite-sized pieces (about a half inch cube). Place all the cubed salmon into a medium-sized mixing bowl. To the bowl, add the sea salt, soy sauce, sesame seed oil, minced garlic, chili flakes, and Kewpie mayo. Mix everything until the salmon is evenly coated.
- Take your nori sheets and cut them into 12 squares (you’ll likely need three sheets total). Now, go back to your cooked sushi rice. Drizzle the rice vinegar over it and gently mix it in.
- Take a nori square and gently press it into one of the greased muffin tin cavities. Add a small scoop of the seasoned sushi rice into the bottom, pressing it down gently to form a base. Next, spoon a generous amount of the marinated salmon mixture on top of the rice. Finally, sprinkle a little bit of panko bread crumbs over the salmon. Repeat this process for all 12 cups.
- Place the muffin tin into your preheated oven and bake for 15 minutes. The salmon should be cooked through and the panko golden brown. Once they’re done, carefully remove the tin from the oven and let the cups cool for about 5 minutes.
- After they have cooled slightly, remove them from the tin and place them on a serving platter. Drizzle with more Kewpie mayo, sprinkle with sesame seeds and freshly chopped green onions, and add a little chili oil crunch for some heat. Enjoy them while they’re warm!
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Nori may soften. Reheat in an air fryer or toaster oven for crispness.
Use full-sized nori sheets for sushi rolls, not thin snack strips, for better structure.
Fresh salmon yields the best flavor and texture; if using frozen, thaw thoroughly and pat dry.
Small, half-inch salmon cubes ensure quick, even cooking.
Kewpie mayo, made with egg yolks, offers a richer, tangier flavor that greatly enhances the dish.
If you don’t have Kewpie mayo, regular mayonnaise can be used, but consider adding a splash of rice vinegar and a pinch of sugar to mimic the flavor.
This recipe also works well with fresh tuna if you prefer an alternative to salmon.
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