These fun-sized baked sushi cups are perfect as a light bite or snack. Each cup is filled with tender salmon, sushi rice, and roasted seaweed. What makes the salmon extra special is the addition of Sesame Miso Shake, which provides extra umami and color.
Sesame Miso Shake is an East Asian-inspired blend that combines umami-rich miso, nutty sesame, mild chile flavor and a touch of MSG to create savory sensations.
Recipe and photo by @crazythickasians
Prep time: 15 minutes
Cook time: 15 minutes
Yields 12 cups
Sushi rice:
2 cups cooked short grain rice
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
Pinch of salt
Salmon mixture:
1 pound salmon filet, cut into bite-sized cubes
2 tablespoons soy sauce
2 tablespoons Japanese mayo or sub regular mayo
2 teaspoons Sesame Miso Shake
Pinch of salt
12 square sheets of roasted seaweed, about 4" x 3.5" each
Garnish:
Scallions, thinly sliced
Sesame seeds
Special tool:
Muffin tin
Preheat oven to 400 degrees F.
In a bowl, add ingredients for sushi rice. Mix to incorporate. In a separate bowl, add ingredients for salmon mixture. Mix to incorporate.
Lightly grease muffin tin. Lay seaweed squares on a flat surface. Spread a scoop of rice on each piece of seaweed and place inside muffin tin. Repeat until finished.
Add a scoop of salmon mixture into each seaweed cup.
Bake for around 12-15 minutes until salmon is cooked through. Remove muffin tin from oven and let cool. Garnish with scallions and sesame seeds.
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