Description
These Baked Chipotle Salmon Sushi Cups combine tender salmon chunks marinated in a smoky chipotle mayo with sushi rice and nori, baked to perfection in a cupcake tin. Finished with ginger, avocado, green onions, and sesame seeds, they make a delightful appetizer or light main dish with a perfect balance of spicy, savory, and fresh flavors.
Ingredients
Scale
Salmon Mixture
- 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
Sushi Cups
- 12-24 nori seaweed wraps
- 2 cups cooked sushi rice
- 12 slices sushi ginger
- 1-2 tablespoons olive oil or sesame oil
Garnishes
- Green onion, sliced, for serving
- Avocado, sliced, for serving
- Sesame seeds, for sprinkling
- Tamari, 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 your oven to 400° F and lightly oil a cupcake tin to prevent sticking.
- Prepare Salmon Mixture: In a bowl, combine the salmon chunks with 2 tablespoons mayo, 1 to 2 tablespoons chopped chipotle in adobo, and 2 tablespoons tamari. Season with black pepper to taste and mix well to coat evenly.
- Assemble Sushi Cups: Lay out the nori sheets on a cutting board. Place 3 tablespoons of cooked sushi rice on each sheet. Wet your hands if the rice sticks and gently shape the rice, then carefully fold the nori and press it into the prepared cupcake molds to form a cup shape. Lay 1 to 2 slices of sushi ginger over the rice, then spoon the chipotle salmon mixture evenly over the ginger layer. Drizzle 1 to 2 tablespoons of olive or sesame oil over the tops.
- Bake the Cups: Bake in the preheated oven for 10 to 15 minutes until the salmon is cooked through to your liking. In the last minute, switch the oven to broil and broil for 1 to 2 minutes to crisp the edges of the nori.
- Release and Serve: Use a butter knife to carefully lift the sushi cups out of the molds. Serve topped with sliced avocado, green onions, sesame seeds, and a drizzle of the prepared chipotle mayo. Provide tamari on the side for dipping.
- Make Chipotle Mayo: Microwave the cream cheese for 20 to 25 seconds to soften. In a bowl, whisk together the softened cream cheese, 1/3 cup mayo, 1 to 2 tablespoons chopped chipotle in adobo, 2 teaspoons tamari, and 1 teaspoon honey until smooth and creamy. Serve as a condiment with the sushi cups.
Notes
- Use short-grain sushi rice for the best texture and stickiness to hold the cups together.
- If you prefer less spice, reduce the amount of chipotle in adobo in both the salmon mixture and mayo.
- Wetting your hands helps prevent rice from sticking when shaping the cups.
- Sushi cups can be assembled ahead and baked just before serving to save time.
- For a gluten-free option, use tamari instead of soy sauce.
- The broil step crisps the edges of the nori for added texture—do not skip it.
- Leftover chipotle mayo can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
