Description
Crispy, golden sushi rice cups baked in a muffin tin and topped with two delicious salmon variations, teriyaki and spicy mayo. Perfect for parties or easy appetizers!
Ingredients
Units
Scale
For the Sushi Rice:
- 1 cup white rice
- 3 tablespoons Rice Vinegar
- 1.5 tablespoons granulated sugar
- 1 teaspoon sea salt
- 2 tablespoons furikake
- 6 pieces Seaweed Snacks (Korean roasted seaweed)
For the Salmon:
- 1/2 lb sushi grade salmon
- 1 tablespoon Bachan's Original Japanese BBQ Sauce
- 1 tablespoon Kewpie Mayo
- 1 tablespoon Sriracha
- 1 scallion, chopped
- Roasted Sesame Seeds or neutral oil for the muffin pan
Equipment
Instructions
- Preheat and cook rice: Preheat your oven to 400°F. Start cooking the rice in your rice cooker according to package directions.
- Prepare the salmon: Slice the salmon into small cubes and divide evenly between two bowls.
- Make teriyaki salmon: In the first bowl, add Bachan’s Original Japanese BBQ Sauce and mix until the salmon is completely coated. Set aside.
- Make spicy mayo salmon: In the second bowl, add Kewpie Mayo, Sriracha, and chopped scallions. Mix with a spoon until completely coated, then cover with plastic wrap to prevent drying.
- Season the rice: Once the rice is done, immediately transfer it to a mixing bowl and let cool for a few minutes. In a separate small bowl, mix together rice vinegar, sugar, and salt until dissolved. Pour this mixture into the hot rice and mix well, then add furikake and mix thoroughly.
- Oil the muffin pan: Generously oil a 6-cup muffin pan with roasted sesame oil or neutral oil.
- Form the rice cups: Place one piece of seaweed in each muffin slot. Spoon seasoned rice on top of each seaweed piece. Use a shot glass to press down firmly in the center, creating a divot for the salmon. Repeat for all 6 cups.
- Bake teriyaki cups: Fill 3 of the rice cups with the teriyaki salmon mixture. Place the muffin pan in the oven and bake for 25-30 minutes until the rice edges are golden and crispy.
- Add spicy mayo salmon: Remove the pan from the oven and carefully take out all 6 crispy rice cups. Let them cool for a few minutes. Spoon the raw spicy mayo salmon into the remaining 3 rice cups (that were baked empty). Optionally top with more chopped scallions and serve immediately.
Notes
- Use sushi-grade salmon if topping with the raw spicy mayo version. The teriyaki salmon cooks through in the oven.
- Season the rice while it’s still hot for best flavor absorption, don’t wait for it to cool down first.
- Press firmly with the shot glass when making the divots to compact the rice and ensure extra crispy edges.
- Roasted sesame oil adds amazing flavor to the muffin pan, but any neutral oil works if you prefer.
- Store leftover rice cups in an airtight container in the fridge for up to 24 hours. Reheat in a 375°F oven for 10 minutes to crisp them back up.
- Make the rice cups ahead and store separately, then add fresh salmon toppings right before serving for best results.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice cup
- Calories: 185 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg