Description
These Oven‑Baked Salmon Sushi Bites bring together tender, flavorful salmon and creamy avocado in sticky sushi rice, all wrapped in nori and baked into delicious bite‑sized sushi‑inspired treats.
Ingredients
- 500 g (≈ 1.1 lb) fresh salmon fillet, skin removed and cut into bite‑sized cubes
- 1 Tbsp sesame oil
- 1½ Tbsp low‑sodium soy sauce
- 1‑2 tsp coarse chili powder (or preferred chilli seasoning)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- 1½ cups cooked sushi rice (short‑grain), cooled
- 3 full sheets of nori (seaweed), each cut into 4 squares (makes 12 total)
- ⅓ cup Kewpie mayo (or regular mayonnaise)
- 1 Tbsp sriracha sauce
- 2 tsp honey
- Juice of ½ lime
- ¼ cup cucumber, finely diced
- 1 avocado, diced
- 2 Tbsp chopped spring onion (scallions)
- Sesame seeds, to taste
Instructions
- Preheat oven to 200 °C (≈ 400 °F) and line or lightly grease a 12‑slot muffin tin.
- In a bowl, combine the salmon cubes with sesame oil, soy sauce, chili powder, garlic powder, smoked paprika, half of the spring onion and salt; mix well and set aside to marinate briefly.
- In a small bowl, whisk together the Kewpie mayo, sriracha, honey and lime juice to create the spicy mayo sauce; set aside.
- Cut each nori sheet into four equal squares so that you have 12 squares total.
- Divide the cooled sushi rice among the nori squares (about 2‑3 tablespoons each). Press each rice portion into the centre of a nori square, then place each into the muffin tin slot so the nori edges form a little cup around the rice.
- Into each nori‑rice cup add about 4‑5 cubes of the marinated salmon and a little diced cucumber.
- Bake in the preheated oven for ~15 minutes. If you like a golden top, optionally broil for 1‑2 minutes at the end.
- Remove from oven and allow to cool for a few minutes. Then top each bite with a slice or two of avocado, a drizzle of the spicy mayo sauce, remaining spring onion, and a sprinkle of sesame seeds.
- Serve immediately while warm.
Notes
- This recipe is inspired by the viral baked salmon sushi cup trend (sometimes called “sushi cups”). :contentReference[oaicite:0]{index=0}
- Any short‑grain or sushi rice helps achieve the proper texture because it sticks and shapes well. :contentReference[oaicite:1]{index=1}
- If you don’t have sushi‑grade salmon, baking it fully (instead of raw) ensures safe consumption. Many recipes use cooked or baked salmon in these cups. :contentReference[oaicite:2]{index=2}
- Feel free to skip the rice for a low‑carb version — just press the nori into muffin molds and fill with salmon mix. :contentReference[oaicite:3]{index=3}
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Light Main
- Method: Oven‑Baked
- Cuisine: Japanese‑Inspired
Nutrition
- Serving Size: 1 sushi bite
- Calories: ≈ 110
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
