Description
These salmon sushi cups are a fun and easy twist on sushi night, featuring crispy nori shells filled with seasoned salmon, rice, and fresh toppings. Perfect for a quick appetizer, lunch, or light dinner.
Ingredients
- 4 large nori sheets (seaweed), cut into 16 squares
- 2 cups cooked rice
- 2 (6-ounce) cans cooked salmon or tuna
- 1/4 cup mayo or plain Greek yogurt
- 2–4 teaspoons sriracha
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (tamari for a gluten-free version)
- 1 teaspoon lime juice
- 1/2 medium cucumber, finely chopped
- 1 medium avocado, chopped small
- Sesame seeds, for garnish
- Chopped green onion, for garnish
Instructions
- Preheat the oven to 375°F.
- Cut the nori sheets into 16 squares and press each square into a muffin tin cup to form shells.
- Add about 2 tablespoons of cooked rice into each nori shell, pressing gently to form a cup shape.
- In a medium bowl, mix the canned salmon or tuna with mayo or Greek yogurt, sriracha, sesame oil, soy sauce, and lime juice.
- Fill each rice cup with the salmon mixture and drizzle with extra sriracha if desired.
- Bake for about 10 minutes, or until the nori is crisp and the filling is warmed through.
- Top each sushi cup with chopped cucumber, avocado, sesame seeds, and green onion.
- Serve immediately with extra lime juice or sauce if desired.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Plain Greek yogurt can be substituted for mayo for a lighter version.
- Best served fresh while the nori is still crisp.
- You can swap canned salmon for tuna depending on preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4 sushi cups
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
