Baked Salmon Sushi Bites
Delicious bites of baked salmon sushi that will have any taste tester raving! They're simple to make and absolutely moreish.
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Servings: 12
Equipment
- 12 slot muffin tin
Ingredients
Other
- 3 sheets nori paper cut into 12 squares
- ¼ cup cucumber diced
- avocado diced
- black sesame seeds
Rice
- 1 ½ cups cooked sushi or short grain rice cooled and seasoned, see note 1
Salmon
- 500 grams salmon skin removed and cubed
- 1 tbsp sesame oil
- 1 ½ tbsp low sodium soy sauce
- 1-2 tsp course Korean chili owder or any chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp spring onion separated
- ½ tsp salt
Spicy Mayo Sauce
- ⅓ cup kewpie mayo or any mayo
- 1 tbsp sriracha sauce regular or hot
- 2 tsp honey
- Juice from have a lime
Instructions
- Preheat your oven to 200°C / 400°F. Grab a scissor and cut each one of your nori sheets into four equal squares.
- Add the salmon cubes, sesame oil, soy sauce, garlic powder, smoked paprika, chili powder, half of the spring onion and salt together. Mix and set aside until ready to use.
- To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Gently push the nori square in the muffin slot so that you center the rice in the middle with the edges coming up along the sides of the slot. Add a few pieces of cucumber, pushing them down firmly. Grab about 4-5 salmon cubes and fill each muffin slot. Bake for 15 minutes and then broil, if needed, at the end, to get a little tan on the salmon; about 1-2 minutes.
- In a small bowl, mix the kewpie mayo, sriracha. honey and lime together.
- Remove from the oven and allow to cool slightly before top with the spicy mayo, avocado, the remaining spring onion and sesame seeds.
Video
Notes
- Sushi rice: How to cook? Just rinse 1 cup of sushi rice under cold water until the water runs clear and most of the starches have been removed. Place in a small sauce pan and fill with 1 1/2 cups of cold water. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 20 minutes. Remove from stove, season with 2 tbsp rice vinegar (or any white vinegar) and 1 tsp salt. Set aside until cool enough to use.