Description
These Baked Salmon Sushi Cups offer a delightful fusion of crispy wonton wrappers filled with seasoned sushi rice, tender baked salmon, creamy avocado, and tangy garnishes. Perfect as a unique appetizer or light meal, they combine the flavors of classic sushi in an easy-to-make, oven-baked format that’s sure to impress.
Ingredients
Scale
Wonton Cups
- 12 wonton wrappers
Salmon
- 1 lb fresh salmon fillet, skin removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sushi Rice
- 2 cups cooked sushi rice (cooled)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Toppings & Garnishes
- 1 avocado, sliced
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce (optional, for heat)
- Pickled ginger, for garnish (optional)
- Wasabi, for garnish (optional)
Instructions
- Preheat and Prepare Wonton Cups: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper muffin liners to prevent sticking.
- Bake Wonton Wrappers: Place a wonton wrapper into each muffin cup, pressing the edges gently to fit. Bake the wrappers for 8-10 minutes or until golden and crispy. Remove from the oven and set aside to cool.
- Season and Bake Salmon: Season the salmon fillet with olive oil, salt, and pepper. Place it on a baking sheet and bake for 12-15 minutes or until cooked through and flakes easily with a fork. Allow it to cool, then flake the salmon into bite-sized pieces.
- Prepare Sushi Rice: In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved. Gently mix this dressing into the cooled cooked sushi rice to season it evenly.
- Assemble the Sushi Cups: Spoon a small amount of the seasoned sushi rice into each baked wonton cup. Top the rice with flaked salmon, a slice of avocado, and a sprinkle of green onions for freshness.
- Add Sauce and Sesame Seeds: Drizzle soy sauce and sriracha sauce (if using) over the top of each cup, then sprinkle with sesame seeds to add texture and flavor.
- Garnish and Serve: Garnish each sushi cup with pickled ginger and wasabi if desired. Serve immediately to enjoy the contrast between crispy cups and fresh fillings.
Notes
- You can substitute salmon with cooked tuna or cooked shrimp if preferred.
- For a vegetarian version, omit salmon and add cucumber slices or marinated tofu.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Make sure the sushi rice is cooled before mixing with the vinegar dressing to prevent soggy cups.
- To make cups crisper, allow baked wonton wrappers to cool completely before assembling.
- Sriracha is optional and adjustable based on preferred spice level.
