Salmon Sushi Cups by @always_beaut_tips_recipes

25 min

8 servings

🐟

1

Salmon fillet

🥢

1 tbsp

Soy sauce

🍚

2 tsp

Rice vinegar

🌶️

1 tsp

Sriracha

🫗

1 tsp

Sesame oil

🍯

1 tsp

Honey

🫚

0.5 tsp

Ginger

🧄

0.5 tsp

Garlic

🌱

1 tbsp

Sesame seeds

🧅

1 tbsp

Spring onions

🍚

200 g

Sushi rice

🍙

2

Nori sheets

🥚

Kewpie mayo

  1. Preheat

    Preheat the oven to 190°C (375°F).

  2. Mix
    • Salmon fillet
    • Soy sauce
    • Rice vinegar

    Mix the salmon with soy sauce, rice vinegar, sriracha, sesame oil, honey, ginger, and garlic, and let it marinate for 10 minutes.

  3. Press
    • Nori sheets

    Press a square of nori into each cup of the muffin tray.

  4. Add
    • Sushi rice
    • Salmon fillet
    • Nori sheets

    Add a spoonful of sushi rice into each nori-lined cup and top with the marinated salmon.

  5. Bake

    Bake for 15 minutes.

  6. Drizzle
    • Kewpie mayo
    • Spring onions
    • Sesame seeds

    Drizzle with kewpie mayo, extra sriracha, spring onions, and sesame seeds, then serve.

Salmon Sushi Cups by @always_beaut_tips_recipes

25 min

8 servings

🐟

1

Salmon fillet

🥢

1 tbsp

Soy sauce

🍚

2 tsp

Rice vinegar

🌶️

1 tsp

Sriracha

🫗

1 tsp

Sesame oil

🍯

1 tsp

Honey

🫚

0.5 tsp

Ginger

🧄

0.5 tsp

Garlic

🌱

1 tbsp

Sesame seeds

🧅

1 tbsp

Spring onions

🍚

200 g

Sushi rice

🍙

2

Nori sheets

🥚

Kewpie mayo

Preparation Steps

  1. Step 1/6

    Preheat the oven to 190°C (375°F).

  2. Step 2/6

    Mix the salmon with soy sauce, rice vinegar, sriracha, sesame oil, honey, ginger, and garlic, and let it marinate for 10 minutes.

    🐟Salmon fillet
    🥢Soy sauce
    🍚Rice vinegar
    🌶️Sriracha
    🫗Sesame oil
    🍯Honey
    🫚Ginger
    🧄Garlic
    🥣Mixing bowl

  3. Step 3/6

    Press a square of nori into each cup of the muffin tray.

    🍙Nori sheets
    🧁Muffin tray

  4. Step 4/6

    Add a spoonful of sushi rice into each nori-lined cup and top with the marinated salmon.

    🍚Sushi rice
    🐟Salmon fillet
    🥄Spoon
    🧁Muffin tray

  5. Step 5/6

    Bake for 15 minutes.

    🧁Muffin tray

  6. Step 6/6

    Drizzle with kewpie mayo, extra sriracha, spring onions, and sesame seeds, then serve.

    🥚Kewpie mayo
    🌶️Sriracha
    🧅Spring onions
    🌱Sesame seeds

Composition

Ingredients

Types

Fish, Condiments, Spices, Oils, Sweeteners, Vegetables, Seeds, Seaweed, Sauces

Ingredients

Salmon fillet, Soy sauce, Rice vinegar, Sriracha, Sesame oil, Honey, Ginger, Garlic, Sesame seeds, Spring onions, Sushi rice, Nori sheets, Kewpie mayo

Notes

Salmon fillet (skinless, cubed), Sriracha (extra, for topping, amount not given), Ginger (grated), Garlic (minced), Sesame seeds (extra, for topping, amount not given), Spring onions (chopped, extra, for topping, amount not given), Nori sheets (cut into 4 squares), Kewpie mayo (for drizzling, amount not given)

Allergens

Fish, Gluten, Soy, Sesame, Eggs

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Low-Calorie, Low-Fat

Calories

90 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 10g, Fat: 3g, Fiber: 0.5g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 230mg, Potassium: 110mg, Phosphorus: 70mg, Selenium: 8µg, Iron: 0.4mg

Vitamins

Vitamin D: 1.5µg, Vitamin B12: 0.6µg, Vitamin B6: 0.15mg, Niacin (B3): 1.8mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Spoon, Muffin tray, Knife, Cutting board

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Starter, Appetizer

Occasions

Everyday, Party Snack

Origin

Source

Platform

instagram

Original Creator

@always_beaut_tips_recipes

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Tender, Sticky, Creamy

Flavors

Umami, Savory, Spicy, Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : up to 2 days (airtight container,refrigerated,best reheated gently or eaten cold,rice texture may harden slightly), freezer : not recommended (cooked rice and fish texture degrade significantly when frozen and thawed)