Description
Tender baked salmon nestled in seasoned sushi rice and topped with avocado and nori. All the flavors of salmon sushi in an easy-to-make bite-sized format.
Ingredients
Scale
- 1½ cups sushi rice (short-grain white rice)
- 2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 pound salmon fillet, skin removed, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 2 sheets nori (seaweed), cut into small strips
- 1 avocado, diced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Sriracha or spicy mayo for serving
- Pickled ginger for serving
- Wasabi for serving
Instructions
- 1. Preheat oven to 400°F and grease a 12-cup muffin tin with cooking spray or sesame oil.
- 2. Rinse sushi rice until water runs clear. Combine rice and water in saucepan, bring to boil, then reduce heat to low, cover, and simmer 18 minutes. Let stand covered 10 minutes.
- 3. Whisk together rice vinegar, sugar, and salt until sugar dissolves.
- 4. Transfer rice to large bowl and fold in vinegar mixture using cutting and folding motions.
- 5. Toss salmon cubes with soy sauce, sesame oil, honey, garlic powder, and ginger. Let sit 10 minutes.
- 6. Divide rice among muffin cups, pressing gently to create shallow wells.
- 7. Place 2-3 salmon pieces in center of each rice cup.
- 8. Bake 12-15 minutes until salmon flakes easily and rice edges are golden.
- 9. Cool 5 minutes in pan before carefully removing.
- 10. Top with avocado, green onions, nori strips, and sesame seeds. Serve with condiments.
Notes
Store leftovers up to 2 days refrigerated. Remove avocado before storing and add fresh when serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bite
- Calories: 185
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g