Baked Chipotle Salmon Sushi Cups
Rating
Colorful and fresh, these may look fancy, but they’re simple to make, even yummier to eat, plus pretty fun!
Ingredients
- 1½ pounds salmon, cut into bite-size chunks
- 2 tablespoons mayo
- 1-2 tablespoons chopped chipotle in adobo
- 2 tablespoons tamari or soy sauce
- kosher salt and black pepper
- 12-24 nori seaweed wraps
- 2 cups cooked rice
- 12 slices sushi ginger
- 1-2 tablespoons olive oil or sesame oil
- green onion, avocado, and sesame seeds, for serving
- CHIPOTLE MAYO
- ⅓ cup mayo
- ⅓ cup cream cheese
- 1-2 tablespoons chopped chipotle in adobo
- 2 teaspoons tamari or soy sauce
- 1 teaspoon honey
Instructions
- Preheat the oven to 400° F. Lightly oil a cupcake tin.
- In a bowl, toss the salmon with the mayo, chipotle in adobo, and tamari. Season with pepper.
- Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Lay 1 to 2 pieces of ginger over the rice, then spoon the salmon chunks evenly over the ginger. Drizzle the tops with olive oil.
- Bake for 10-15 minutes, until the salmon is cooked to your liking. During the last minute of cooking, switch the oven broil. Broil 1-2 minutes, until crisping. Use a butter knife to lift the cups up, then serve as desired. I do avocado, spicy mayo, green onions, and sesame seeds. Place the tamari on the side for dipping.
- To make the mayo, melt the cream cheese in the microwave for 20-25 seconds. Whisk in all remaining ingredients.
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