Baked Sushi Cups
By Ocado
Published on 08 October 2024
Baked sushi cups are perfect for parties and lunchboxes. Sweet and salty marinated salmon served in a seaweed cup and topped with iconic Japanese Kewpie Mayo, we know this is going to be a family favourite. If you love these flavours but don’t have the correct tin it will work in a regular cupcake tin, or fry the salmon mixture and serve with rice and veg as a main meal.Time and servings
20 minsTotal time
12Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 240g salmon fillets (skin removed if on), cut to 1cm pieces
- 3 salad onions, finely sliced
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 2 tsp sesame seeds
- 4 sheets nori
- 2 (250g) packs microwave ready sushi rice or sticky rice
Method
Step 1
Mix the salmon, 2 chopped salad onions, soy sauce, maple syrup, sesame oil and 1 tsp sesame seeds in a bowl until well coated.Step 2
Using scissors, cut each nori sheet into 9 squares (you will have a few extras but eat these as you go or use to patch up any cracked cups when assembling).Step 3
Put 1 heaped tsp rice into the centre of a square of nori then gently push into a hole in the 24-hole mini muffin tray. Continue until you have filled all 24 holes.Step 4
Evenly spoon the salmon, and any sauce, into the cups then bake for 10 mins, until just cooked through.Step 5
Transfer the sushi cups to a serving plate and squeeze a blob on Kewpie mayo onto each. Sprinkle with the remaining 1 tsp sesame seeds and sliced spring onion to serve.Step 6
Recipe Tip: Uncooked leftover sushi rice will keep covered in the fridge for up to 24 hours, use to make sushi rolls or a poke bowl.