Jump to recipe
I’ve seen these all over the Internet and I’m so excited I finally made them!
This is leveled up sushi right from your kitchen. Restaurant quality, for sure!
Ingredients
- Fresh salmon
- Sushi rice
- Rice vinegar
- Sauce: equal parts soy sauce, sesame oil, sriracha, kewpie mayo, sesame seeds
- Seaweed paper
- Green onions
Instructions
- Make some sushi rice according to package instructions. Once done, sprinkle in one to 2 tablespoons of rice vinegar, stir, and refrigerate until cold.
- Dice up some fresh salmon (make sure the skin is removed) and toss the cubes in the sauce sauce.
- Cut seaweed paper into fourths. Spoon about a tablespoon of rice into the center and push down into a cupcake tin. Scoop another tablespoon of the salmon mixture on top of the rice and repeat until the cupcake tin is full.
- Bake at 450°F for 6-8 minutes, until the salmon has a nice crisp on the edges. Removed from the oven and let cool for 10 minutes.
- Play your sushi cups, and top with additional kewpie, mayo, sriracha, green onions, and sesame seeds.
- DIG IN!!!
SHOP THE POST
