Baked Salmon Sushi Cups
No rolling required.
- Cooking spray
- 2 c. cooked sushi rice
- 3 nori sheets, quartered
- 1 (1½-lb.) skinless salmon fillet, cut into ½" cubes
- 2 scallions, thinly sliced, plus more for serving
- 1 tsp. toasted sesame oil
- 4 tbsp. Japanese mayonnaise (such as Kewpie), divided
- 2¼ tsp. sriracha, divided
- Kosher salt
- 2 tsp. black and white sesame seeds
- Place a rack in upper third of oven; preheat to 400°. Lightly coat a standard 12-cup muffin tin with cooking spray. Scoop 1 heaping tablespoon sushi rice into the center of each piece of nori. Transfer nori to prepared tin rice side up. Using a spoon, gently pack rice into an even layer in bottom of cup.
- In a large bowl, toss salmon, scallions, oil, 2 tablespoons mayonnaise, 2 teaspoons sriracha, and ¼ teaspoon salt until combined. Divide salmon mixture among muffin cups (about ¼ c. each), spooning on top of rice.
- Bake until salmon is almost cooked through, about 11 minutes.
- Turn on broiler and broil, watching carefully to ensure salmon doesn't burn, until tops are charred in places and salmon is cooked through, 2 to 4 minutes. Let cool 5 minutes.
- Meanwhile, in a small bowl, combine remaining 2 tablespoons mayonnaise and ¼ teaspoon sriracha.
- Arrange sushi cups on a platter. Drizzle with mayonnaise mixture. Sprinkle with sesame seeds and scallions.
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