Baked Chipotle Salmon Sushi Cups Recipe
These Baked Chipotle Salmon Sushi Cups are a delightful fusion of flavors, combining tender salmon chunks marinated in chipotle adobo with fluffy rice wrapped in nori seaweed. Baked until perfectly cooked and broiled for a crisp finish, they are served with creamy spicy mayo, avocado, green onions, and sesame seeds for a vibrant and satisfying appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese Fusion
Ingredients
Salmon and Filling
- 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
- 12-24 nori seaweed wraps
- 2 cups cooked rice
- 12 slices sushi ginger
- 1-2 tablespoons olive oil or sesame oil
Toppings
- Green onion, chopped, for serving
- Avocado slices, for serving
- Sesame seeds, for serving
Spicy Mayo
- 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 and Prepare Molds: Preheat your oven to 400° F (204° C). Lightly oil a cupcake tin to prevent sticking and ensure easy removal of the sushi cups.
- Marinate the Salmon: In a medium bowl, toss the salmon chunks with 2 tablespoons mayo, 1-2 tablespoons chopped chipotle in adobo, and 2 tablespoons tamari or soy sauce. Season with freshly ground black pepper to taste and mix well to coat evenly.
- Assemble Sushi Cups: Lay out the nori sheets on a clean cutting board. Place about 3 tablespoons of cooked rice onto each sheet, gently spreading it. Wet your hands if the rice sticks. Fold and press the nori with rice into the cupcake molds, shaping cups. Layer 1-2 slices of sushi ginger over the rice in each cup. Evenly distribute the marinated salmon chunks on top of the ginger. Drizzle 1-2 tablespoons olive oil or sesame oil over each cup for added flavor and moisture.
- Bake and Broil: Place the cupcake tin in the preheated oven and bake for 10-15 minutes until the salmon is cooked through but still tender. For a crispy finish, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning while crisping the edges of the sushi cups.
- Make Spicy Mayo: While the sushi cups bake, melt the cream cheese in the microwave for 20-25 seconds. In a small bowl, whisk together the melted cream cheese, 1/3 cup mayo, 1-2 tablespoons chopped chipotle in adobo, 2 teaspoons tamari or soy sauce, and 1 teaspoon honey until smooth and creamy.
- Serve: Use a butter knife to carefully lift the sushi cups from the tin. Serve garnished with sliced avocado, chopped green onions, and sesame seeds. Place extra tamari or soy sauce on the side for dipping and drizzle some spicy mayo on top or alongside. Enjoy your flavorful Baked Chipotle Salmon Sushi Cups!
Notes
- If the rice sticks to your hands during assembly, wet your hands with water to make handling easier.
- Adjust the amount of chipotle in adobo based on preferred spice levels.
- These sushi cups can be served warm right after baking or at room temperature.
- Use tamari instead of soy sauce for a gluten-free option.
- For a vegetarian version, substitute salmon with marinated tofu or mushrooms.
