Crispy Salmon Sushi Cups

Crispy salmon sushi cups layer seasoned salmon, sushi rice, nori, avocado, and spicy mayo in an easy baked appetizer ready in about 45 minutes.

Prep: 25 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 2 cups sushi rice
• 2.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 0.5 teaspoon kosher salt
• 2 sheets nori sheets
• 1 pound skinless salmon fillet
• 2 tablespoons soy sauce
• 1 tablespoon mayonnaise
• 1 large avocado
• 1 teaspoon sesame seeds
• 2 scallions scallions

Cooking instructions

1. Rinse the sushi rice under cold water until the water runs mostly clear. Combine it with the water in a saucepan, bring to a boil, cover, reduce heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes. (about 28 min) — Bring to a boil, then low heat
2. Stir together the rice vinegar, sugar, and salt. Fold the mixture into the hot rice and let the rice cool until warm. (about 3 min)
3. Heat the oven to 400°F. Cut each nori sheet into six squares and press one square into each cup of a 12-cup muffin pan. (about 5 min) — 400°F
4. Cut the salmon into 12 bite-size pieces and toss with the soy sauce. Press warm rice into each nori cup, leaving a shallow center, then add one salmon piece to each cup. (about 8 min)
5. Bake the cups for 12 to 15 minutes, until the salmon reaches 145°F in the thickest piece and the rice edges are crisp. (about 15 min) — 400°F
6. Top each cup with mayonnaise, avocado slices, sesame seeds, and sliced scallions. Serve warm. (about 2 min)