Description
A delicious and innovative take on sushi featuring baked chipotle-marinated salmon served in crispy nori seaweed cups filled with seasoned rice and topped with vibrant garnishes for a flavorful appetizer or snack.
Ingredients
Scale
Salmon Mixture
- 1 1/2 pounds salmon, cut into bite-size chunks
- 2 tablespoons mayo
- 1-2 tablespoons chopped chipotle in adobo
- 2 tablespoons tamari or soy sauce
- Kosher salt and black pepper to taste
- 1-2 tablespoons olive oil or sesame oil
Rice & Wrappers
- 12-24 nori seaweed wraps
- 2 cups cooked rice
- 12 slices sushi ginger
Toppings and Garnishes
- Green onion, sliced, for serving
- Avocado, sliced, for serving
- Sesame seeds, for serving
- Tamari for dipping
Chipotle Mayo (Optional Spicy Sauce)
- 1/3 cup mayo
- 1/3 cup cream cheese
- 1-2 tablespoons chopped chipotle in adobo
- 2 teaspoons tamari or soy sauce
- 1 teaspoon honey
Instructions
- Preheat Oven: Preheat your oven to 400° F and lightly oil a cupcake tin to prevent sticking.
- Prepare Salmon Mixture: In a mixing bowl, toss the salmon chunks with 2 tablespoons mayo, 1 to 2 tablespoons chopped chipotle in adobo, 2 tablespoons tamari or soy sauce, and season with black pepper to taste.
- Assemble Sushi Cups: Lay nori sheets flat on a cutting board. Place about 3 tablespoons of cooked rice on each sheet and gently fold the nori to fit into the cupcake molds. Wetting your hands can help handle sticky rice. Lay 1 to 2 slices of sushi ginger over the rice, then spoon the chipotle salmon mixture evenly on top. Drizzle each cup with a little olive or sesame oil.
- Bake Sushi Cups: Place the cupcake tin in the oven and bake for 10 to 15 minutes until the salmon is cooked through. Switch the oven to broil in the last minute and broil for 1 to 2 minutes until the tops become crisp. Carefully lift the sushi cups out with a butter knife.
- Make Chipotle Mayo Sauce (Optional): Microwave the cream cheese for 20 to 25 seconds until softened. Whisk in the mayo, chopped chipotle, tamari, and honey until smooth and combined.
- Serve: Garnish the sushi cups with sliced green onions, avocado, and sesame seeds. Serve with the chipotle mayo and tamari on the side for dipping.
Notes
- Wet your hands when handling rice to prevent sticking.
- Adjust chipotle quantity to control the spiciness level to your preference.
- If cream cheese is not available for the chipotle mayo, substitute with additional mayo for a lighter version.
- Use tamari for a gluten-free option instead of soy sauce.
- Leftover sushi cups can be stored in the refrigerator for up to 2 days but are best served fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
