Ingredients
Scale
- 1 cup sushi rice
- 2 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 8 ounces cooked salmon, flaked
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 sheet nori, cut into small pieces
- 1/4 cup green onions, chopped
- 1 avocado, diced
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this into the cooked rice.
- In a separate bowl, combine flaked salmon, mayonnaise, soy sauce, sesame oil, and green onions.
- Grease a muffin tin and press the rice into the bottom and sides to form cups.
- Spoon the salmon mixture into each rice cup.
- Bake for 15-20 minutes until the tops are golden.
- Top with diced avocado and nori pieces before serving.
Notes
- Use leftover salmon for a quick meal.
- Adjust ingredients based on your taste.
- These cups can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
Keywords: baked salmon sushi cups, sushi, salmon, appetizer