Baked Salmon Sushi Cups—The SECRET to PERFECTION!

By CiCi Li · 45 min

Ingredients

Instructions

1. Rinse the rice well, then cook it with 1¼ cups water in a rice cooker on the rice setting for about 30 minutes, or on the stovetop: bring to a boil over medium-high heat, lower to low and simmer 15 minutes, then turn off the heat and rest it covered 15 minutes.
2. Fluff the rice and keep it warm; do not let it cool completely.
3. Whisk the mayonnaise, Sriracha and salt in a bowl, add the cubed salmon and toss until evenly coated.
4. Preheat the oven to 400°F (204°C).
5. Cut each seaweed sheet in half and stack two halves together.
6. Scoop about 1½ tablespoons of warm rice onto the stacked seaweed and gently press it into a standard muffin tin well to form a cup; repeat with the rest.
7. Spoon the salmon mixture over each cup.
8. Bake on the middle rack for about 15 minutes, until the salmon is cooked through.
9. Let the cups cool slightly before serving.

Summarized from CiCi Li's video. Watch it for the details.

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