Oven-Baked Salmon Sushi Bites: The Ultimate Sushi Recipe
Introduction to Oven-Baked Salmon Sushi Bites
If you’re looking for a fun and unique way to enjoy sushi, look no further than these oven-baked salmon sushi bites! They are not only easy to prepare but also packed with flavor. Perfect for a casual dinner or a party appetizer, these sushi bites bring a taste of Japan to your home kitchen without the need for complicated rolling techniques.
A Personal Story Behind My Oven-Baked Salmon Sushi Bites Journey
Growing up, my family often enjoyed sushi nights, where we would gather around the table to create our rolls. However, as I got older, I found it challenging to master the art of sushi rolling. That’s when I decided to create a simpler version that still captured all the wonderful flavors of traditional sushi. These oven-baked salmon sushi bites were born out of necessity and a desire to share the joy of sushi with everyone, regardless of their cooking skills.
What Makes This Oven-Baked Salmon Sushi Bites Recipe Special?
This recipe stands out because it combines the fresh, rich flavor of salmon with the comforting texture of sushi rice, all baked to perfection. The use of nori sheets adds a delightful umami taste, and the garnishes of Kewpie mayo, sesame seeds, and green onions elevate the dish, making it visually appealing and delicious. Plus, it can be prepared quickly, making it a great option for busy weeknights or impromptu gatherings.
The Full Oven-Baked Salmon Sushi Bites Recipe
Ingredients
- 1 ½ pounds salmon, skin removed and cubed
- Pinch of sea salt
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons Kewpie mayo (or homemade mayo)
- 1 ½ cups cooked sushi rice
- 1 teaspoon rice vinegar
- 12 nori squares
- Kewpie mayo, for garnish
- 1 tablespoon sesame seeds, for garnish
- ¼ cup chopped green onions, for garnish
Instructions
- Preheat your oven: Preheat your oven to 400°F (200°C) and lightly grease a standard size muffin tin to prevent sticking.
- Prepare the salmon: In a large bowl, mix the cubed salmon with a pinch of sea salt, soy sauce, and Kewpie mayo until well coated. This mixture should be flavorful and creamy, enhancing the salmon’s natural taste.
- Prepare the rice: In another bowl, combine the cooked sushi rice with rice vinegar until the rice is evenly coated. This adds a slight tanginess and helps the rice hold together better.
- Prepare the nori: Lay out the nori sheets on a countertop and cut them into squares if needed to fit into each muffin tin cavity. Ensure the squares are large enough to hold the rice and salmon mixture.
- Assemble the cups: Place 2-3 tablespoons of the rice mixture into each nori sheet and fold it to fit inside the muffin tin. This will create a small cup that holds all the delicious filling. Repeat for all cavities.
- Top with salmon: Carefully top each nori cup with about 2 tablespoons of the salmon mixture. Make sure each cup is generously filled for maximum flavor.
- Bake: Place the filled muffin tin into the oven and bake for 15 minutes, or until the salmon is cooked to your liking. You want the salmon to be tender and flaky.
- Garnish: Remove the sushi cups from the oven and garnish them with extra Kewpie mayo, sesame seeds, and chopped green onions for a fresh, crunchy finish.
- Serve and enjoy! These sushi cups are best enjoyed the same day but can be stored in an airtight container in the fridge for up to two days. For added flavor, feel free to drizzle a little extra soy sauce or sprinkle more sesame seeds on top before serving.
Serving Suggestions and Variations for Oven-Baked Salmon Sushi Bites
These oven-baked salmon sushi bites are incredibly versatile. Serve them as an appetizer at your next gathering, or enjoy them as a light lunch or dinner option. Pair with a side of pickled ginger and wasabi for an authentic sushi experience. If you’re feeling adventurous, consider adding diced avocado or cucumber to the salmon mix for extra crunch and freshness. For a spicy kick, incorporate sriracha into the Kewpie mayo or serve alongside a spicy dipping sauce.
Frequently Asked Questions About Oven-Baked Salmon Sushi Bites
Can I use frozen salmon?
Yes, you can use frozen salmon; just make sure it’s fully thawed and patted dry before cubing.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to two days. Reheat briefly in the oven to maintain texture.
Can I make these sushi bites ahead of time?
Yes, you can prepare the salmon and rice mixture a day in advance. Assemble the cups and bake them just before serving for the best results.
What if I don’t have Kewpie mayo?
You can substitute with regular mayonnaise or make your own by mixing mayonnaise with a touch of rice vinegar and sugar for sweetness.
Is this recipe gluten-free?
By using coconut aminos instead of soy sauce, this recipe can be made gluten-free.
Oven-Baked Salmon Sushi Bites
Equipment
- Muffin tin Standard size muffin tin
Ingredients
Main Ingredients
- 1.5 pounds salmon, skin removed and cubed
- 1 pinch sea salt
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons Kewpie mayo or homemade mayo
- 1.5 cups cooked sushi rice
- 1 teaspoon rice vinegar
- 12 squares nori sheets
- Kewpie mayo for garnish
- 1 tablespoon sesame seeds for garnish
- 0.25 cup chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a standard size muffin tin to prevent sticking.
- In a large bowl, mix the cubed salmon with a pinch of sea salt, soy sauce, and Kewpie mayo until well coated.
- In another bowl, combine the cooked sushi rice with rice vinegar until the rice is evenly coated.
- Lay out the nori sheets on a countertop and cut them into squares if needed to fit into each muffin tin cavity.
- Place 2-3 tablespoons of the rice mixture into each nori sheet and fold it to fit inside the muffin tin. Repeat for all cavities.
- Top each nori cup with about 2 tablespoons of the salmon mixture.
- Place the filled muffin tin into the oven and bake for 15 minutes, or until the salmon is cooked to your liking.
- Remove the sushi cups from the oven and garnish them with extra Kewpie mayo, sesame seeds, and chopped green onions for a fresh, crunchy finish.
- These sushi cups are best enjoyed the same day but can be stored in an airtight container in the fridge for up to two days.