Viral Easy Baked Salmon (Print Version)
# Ingredients:
01 -
2 cups cooked sushi rice (jasmine or any short-grain rice)
02 -
2 tbsp rice vinegar
03 -
1 tbsp mirin
04 -
1 tbsp sweetener (e.g., agave)
05 -
6 sheets roasted nori seaweed (cut into 4 squares)
06 -
8 oz skinless salmon, cubed
07 -
2 tbsp soy sauce
08 -
2 tbsp Kewpie mayo
09 -
2 tbsp sriracha
→ Optional Garnishes
10 -
Sliced avocado
11 -
Chopped green onions
12 -
Furikake
13 -
Kewpie mayo
14 -
Sriracha
15 -
Sesame seeds
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Cut the skinless salmon into bite-sized cubes.
02 -
In a large bowl, mix salmon cubes with soy sauce, Kewpie mayo, and sriracha. Set aside to marinate while preparing the other components.
03 -
In a separate bowl, combine cooked sushi rice, rice vinegar, and mirin. Mix gently to incorporate. If using day-old rice, warm it in the microwave for 50 seconds to soften.
04 -
Line muffin tins with two pieces of nori sheets placed diagonally, creating a basket shape. Add approximately 2 tablespoons of sushi rice to each nori-lined cup and press gently to form a base. Top the rice with the marinated salmon mixture, dividing evenly among the cups.
05 -
Bake the sushi cups in the oven at 400°F (200°C) for 12 minutes until the salmon is cooked through. Optionally, broil for an additional 1-2 minutes for a crispy top.
06 -
Allow the sushi cups to cool slightly. Garnish with sesame seeds, sliced avocado, green onions, Kewpie mayo, sriracha, and furikake as desired before serving.
# Notes:
01 -
Warming day-old rice ensures a softer texture when mixing in the seasonings.