Baked Salmon Sushi Cups

Tue, 10 June 2025

Makes: 12 muffin-sized cups

Time: 45 minutes

Crispy, savory, and packed with umami, these sushi-inspired baked cups offer a playful take on hand rolls — with sticky jasmine rice, caramelized salmon, and a tangle of spicy mayo and peanut rayu.

 

Ingredients

For the rice base:

• 200g jasmine rice + 350mls water

• 2 tablespoons sushi seasoning ( vinegar) (or 2 tbsp rice vinegar + 1 tsp sugar + ½ tsp salt)

• 3sheets nori, each divided into 4 to make 12 squares

For the salmon filling:

• 4 salmon fillets (about 350-400g), skinless, cut into small cubes

• 1 tablespoon soy sauce

• 1 tablespoon chimac sriracha caramel (or use sriracha + a dash of honey as substitute)

• 1 tbsp spicy mayo or sriracha mayo

• Optional : 1 teaspoon sesame oil &/ ½ teaspoon lime juice

 

To garnish:

• Toasted sesame seeds

• Extra spicy mayo

• Chopped spring onions or chives

• Drizzle of peanut rayu

 

 

Preparation

1. Cook the rice: Combine rice and water in a small pot, bring to a boil, then cover and reduce to low. Cook for 12 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff and stir in sushi vinegar. Let cool slightly. It will be a little sticky and thats ok.

2. Prepare the salmon: Preheat oven to 190°C (375°F). Spray a muffin tin with oil and brush it around. In a bowl, toss salmon cubes with soy sauce, chimac sriracha caramel, and spicy mayo. Set aside to marinate while shaping the cups.

3. Assemble the cups: Press one square of nori into each muffin cup. With damp hands, press 1 heaping tablespoon of seasoned rice firmly into each nori cup, creating a well in the centre for filling.

4. Fill and bake: Divide the marinated salmon evenly among the rice cups. Bake for 14–16 minutes, or until salmon is just cooked and edges of nori are crisp.

5. Make the spicy mayo: While the cups bake, whisk mayo, sriracha, and lime juice (if using) in a small bowl. Transfer to a piping bag or spoon for garnish.

6. Garnish and serve: Let sushi cups cool for 5 minutes. Remove from tin. Drizzle with spicy mayo, a few drops of peanut rayu, and sprinkle with toasted sesame seeds and chopped spring onions or chives. Serve warm or at room temperature.

 

Tips

• For extra crunch, add finely chopped cucumber or pickled ginger on top before serving.

• If chimac sriracha caramel is unavailable, mix 1 tsp sriracha + ½ tsp honey for a close approximation.