Description
Crispy nori sushi cups filled with seasoned sushi rice, fresh salmon, avocado, cucumber, and spicy mayo for a fun and elegant sushi-inspired appetizer.
Ingredients
Scale
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 nori sheets, cut into squares
- 12 ounces fresh salmon, diced
- 1 large avocado, diced
- 1 medium cucumber, diced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons soy sauce, for serving
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
Instructions
- Preheat oven to 375°F (190°C).
- Mix rice vinegar, sugar, and salt into warm sushi rice until evenly seasoned.
- Press nori squares into a muffin tin and fill each with sushi rice.
- Bake for 12 minutes until the edges are lightly crisp.
- Allow the sushi cups to cool slightly.
- In a small bowl, mix mayonnaise and sriracha to create spicy mayo.
- Fill each sushi cup with diced salmon, avocado, and cucumber.
- Drizzle with spicy mayo.
- Sprinkle with sesame seeds and sliced green onions.
- Serve immediately with soy sauce on the side.
Notes
- Use sushi-grade salmon for the best flavor and texture.
- Assemble shortly before serving to keep the cups crisp.
- A ripe but firm avocado works best.
- For extra heat, add additional sriracha to the spicy mayo.