Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon fine salt
- 1 salmon fillet (about 6 oz)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 6 nori sheets, cut in half
- 1 avocado, thinly sliced
- 1/4 cup cucumber, matchstick-cut
- 1 tablespoon toasted sesame seeds
- Optional: soy sauce, wasabi, pickled ginger for serving
Instructions
- Rinse the sushi rice under cold water until water runs clear. Cook with water in a saucepan: bring to a boil, then cover and simmer for 15 minutes. Let sit off heat for 10 minutes.
- In a small bowl, heat rice vinegar, sugar, and salt until dissolved. Drizzle over cooked rice and gently fold to combine. Let cool to room temperature.
- Preheat oven to 400°F (200°C). Place salmon on foil-lined baking sheet. Mix soy sauce, sesame oil, honey, ginger, and garlic, then brush over salmon. Bake for 12–15 minutes. Flake salmon and mix with green onions.
- Grease a muffin tin and press half a sheet of nori into each cup.
- Spoon in a heaping tablespoon of rice, press lightly, top with salmon, avocado, and cucumber.
- Bake the cups at 400°F for 5 minutes to crisp the nori.
- Cool slightly, then remove gently and serve with soy sauce, wasabi, or pickled ginger.
Notes
- Substitute salmon with cooked shrimp, canned tuna, tofu, or mushrooms.
- Add mango or spicy mayo for variation.
- Freeze unbaked cups for later and bake from frozen, adding extra time.
- Serve warm or cold—great for lunchboxes or appetizers.
- Bake just until nori edges crisp for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 3 sushi cups
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
