Oven-Baked Salmon Sushi Bites
Delicious and easy oven-baked sushi bites made with fresh salmon and sushi rice.
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.
Notes
For added flavor, drizzle a little extra soy sauce or sprinkle more sesame seeds on top before serving.