Description
Delicious and easy-to-make Baked Chipotle Salmon Sushi Cups featuring tender salmon chunks baked atop sushi rice and nori sheets, topped with flavorful chipotle mayo and garnished with fresh avocado, green onions, and sesame seeds. Perfect as a unique appetizer or snack.
Ingredients
Scale
Main Ingredients
- 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
- green onion, avocado, and sesame seeds, for serving
Chipotle 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 the Oven: Preheat your oven to 400° F and lightly oil a cupcake tin to prevent sticking.
- Prepare the Salmon Mixture: In a bowl, toss the salmon chunks with 2 tablespoons mayo, 1-2 tablespoons chopped chipotle in adobo, 2 tablespoons tamari, and season lightly with black pepper.
- Assemble the Sushi Cups: Lay out nori sheets on a cutting board. Place 3 tablespoons of cooked rice on each sheet, wetting your hands if needed to prevent sticking. Gently fold the nori and press into the cupcake molds. Add 1 to 2 slices of sushi ginger over the rice, then spoon the salmon mixture evenly on top. Drizzle 1-2 tablespoons olive or sesame oil over each cup.
- Bake and Broil: Bake in the preheated oven for 10-15 minutes until salmon is cooked to your liking. In the last minute, switch the oven to broil and broil for 1-2 minutes until the sushi cups crisp slightly.
- Make the Chipotle Mayo: Melt the cream cheese in the microwave for 20-25 seconds. Whisk in 1/3 cup mayo, 1-2 tablespoons chopped chipotle, 2 teaspoons tamari, and 1 teaspoon honey until smooth.
- Serve: Use a butter knife to carefully lift the sushi cups from the molds. Serve topped with sliced avocado, chopped green onions, sesame seeds, and a drizzle of the prepared chipotle mayo. Offer tamari on the side for dipping.
Notes
- Wet your hands with water when handling sushi rice to prevent sticking.
- Adjust the amount of chipotle in adobo based on your preferred spice level.
- You can substitute tamari with gluten-free soy sauce for a gluten-free version.
- If cream cheese is unavailable, Greek yogurt can be a lighter substitute in the chipotle mayo.
- Use a sharp knife to lift sushi cups gently without breaking the nori.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg
