Best Sushi Cups
Baked sushi bake cups with salmon and imitation crab in a creamy spicy mayo mixture, topped with more spicy mayo.
Ingredients
| 1 | salmon fillet, cut into small pieces | |
| 5 oz | 140 g | imitation crab, cut into small pieces |
| 1 cup | 240 ml | cooked white or sushi rice |
| 2 tsp | 10 ml | white vinegar |
| 2 | nori sheets, cut into 3.5-inch squares | |
| 1 | green onion, chopped, for garnish | |
| 2 tsp | 10 ml | soy sauce |
| 2 tbsp | 30 ml | kewpie mayo or regular mayo |
| 2 tbsp | 30 ml | cream cheese |
| 2 tsp | 10 ml | Sriracha |
| 1 pinch | salt | |
| 1 tsp | 5 ml | ground black pepper |
| optional | furikake rice seasoning, for sprinkling (optional) | |
| 2 tbsp | 30 ml | mayo (sauce on top) |
| 2-3 tsp | 10–15 ml | Sriracha (sauce on top) |
Instructions
- Preheat oven to 400°F.
- In a bowl, add prepared salmon, imitation crab, soy sauce, mayo, cream cheese, sriracha, salt, and black pepper. Mix everything until well combined.
- Add cooked white rice to a bowl, then add white vinegar. Mix well.
- Add 2 tablespoons of rice to each nori square. Spread the rice flat evenly in the middle.
- Press each nori square into the muffin tin with a spoon.
- Add about 1 1/2 tablespoon of the marinated salmon and imitation crab on top of each sushi bake cup.
- Bake in the oven for 15-16 minutes. Switch to broil for the last 2 minutes to make them golden and crispy on top.
- Take the sushi bake cups out of the oven, and top them off with some furikake and some more mayo and Sriracha sauce.
- Garnish with some chopped green onions & enjoy!
Irresistible Sushi Bake Cups — easy & delicious recipe for every occasion (video).