halfbakedharvest4.9
Baked Chipotle Salmon Sushi Cups
Colorful and fresh, these may look fancy, but they’re simple to make, even yummier to eat, plus pretty fun!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●knife
- ●cutting board
- ●oven
- ●microwave
📝 Preparation Steps
1
1. Preheat the oven to 400° F. Lightly oil a cupcake tin. 2. In a bowl, toss the salmon with the mayo, chipotle in adobo, and tamari. Season with pepper. 3. Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Lay 1 to 2 pieces of ginger over the rice, then spoon the salmon chunks evenly over the ginger. Drizzle the tops with olive oil. 4. Bake for ⏱️ 10-15 minutes, until the salmon is cooked to your liking. During the last minute of cooking, switch the oven broil. Broil ⏱️ 1-2 minutes, until crisping. Use a butter knife to lift the cups up, then serve as desired. I do avocado, spicy mayo, green onions, and sesame seeds. Place the tamari on the side for dipping. 5. To make the mayo, melt the cream cheese in the microwave for ⏱️ 20-25 seconds. Whisk in all remaining ingredients.
mayo2 tablespoonscup mayo1/3green onion, avocado, and sesame seeds, for serving
Nutrition Facts
calories
217 kcal
serving Size
1 serving
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