Description
Baked Chipotle Salmon Sushi Cups are a delicious fusion appetizer combining tender, spicy salmon with seasoned sushi rice, wrapped in nori and baked to perfection. Topped with creamy chipotle mayo, avocado, and sesame seeds, these sushi cups provide an easy-to-make, crowd-pleasing dish perfect for parties or special occasions.
Ingredients
Scale
Salmon Sushi Cups
- 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 Oven: Preheat the oven to 400° F and lightly oil a cupcake tin to prevent sticking.
- Prepare Salmon Mixture: In a medium bowl, toss the salmon chunks with 2 tablespoons mayo, 1-2 tablespoons chopped chipotle in adobo, and 2 tablespoons tamari or soy sauce. Season with black pepper to taste and mix well.
- Assemble Sushi Cups: Lay out the nori sheets on a flat surface. Place about 3 tablespoons of cooked rice on each sheet, then gently fold the sheets and press them into the prepared cupcake molds. Wet your hands if the rice is sticky. Add 1-2 slices of sushi ginger on top of the rice, then evenly distribute the salmon mixture over the ginger. Drizzle each cup with olive oil or sesame oil.
- Bake and Broil: Bake the sushi cups in the preheated oven for 10-15 minutes until the salmon is cooked through. In the last minute of cooking, switch the oven to broil and broil the cups for 1-2 minutes to crisp up the tops.
- Make Chipotle Mayo: Microwave the cream cheese for 20-25 seconds until melted. In a bowl, whisk together the melted cream cheese, 1/3 cup mayo, 1-2 tablespoons chopped chipotle in adobo, 2 teaspoons tamari or soy sauce, and 1 teaspoon honey until smooth.
- Serve: Carefully lift the sushi cups from the tin using a butter knife. Garnish with sliced avocado, green onions, sesame seeds, and a drizzle of chipotle mayo. Serve tamari or soy sauce on the side for dipping.
Notes
- If sushi rice is unavailable, short-grain rice cooked sticky can be used as a substitute.
- Chipotle in adobo can be adjusted to taste for more or less spice.
- To make the recipe gluten-free, ensure tamari or soy sauce is gluten-free.
- You can substitute cream cheese with vegan cream cheese for a dairy-free option.
- If you prefer milder flavor, reduce or omit chipotle in adobo.
- Use wet hands to prevent rice from sticking when assembling sushi cups.
- The sushi cups can be prepared ahead of time and reheated gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg
