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Salmon Sushi Cups

Prep Time: 30 minutes
Cook Time: 15 minutes
Marination Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 24 cups
TYPE OF DISH: Main Course, One Pot / Pan
LIFESTYLE CHOICE: Dairy-Free
COOKING METHOD: Oven
Roll into the weekend with these Salmon Sushi Cups! draped in a rich marinade made with hoisin sauce, and furikake, and perfected with Dei Fratelli Petite Diced Tomatoes. A bite-sized explosion of global flavors that'll leave your taste buds dancing all day! Who knew you could make sushi in a muffin tin? Get your chopsticks ready, because this is sushi reimagined!

Ingredients:

For Salmon and Marinade:

  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes, drained
  • 1/4 Cup Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 1/2 tsp. Red Pepper Flakes
  • 4 Tbsp. Furikake
  • 1/4 tsp. Black Pepper
  • 2 tsp. Soy Sauce
  • 2 tsp. Oyster Sauce
  • 1 Tbsp. Hoisin Sauce
  • 1 Tbsp. Rice Vinegar
  • 2 lbs. Salmon, cubed

For Sushi Rice:

  • 2 Cups White Rice, cooked
  • 1 tsp. Sea Salt
  • 2 Tbsp. Granulated Sugar
  • 1/4 Cup Seasoned Rice Vinegar
  • 1 tsp. Sesame Oil
  • 2 Tbsp. Furikake

For Sushi Cups:

  • Nori Seaweed Sheets
  • Cucumber, sliced
  • Green Onion, sliced
  • Avocado, diced
  • Japanese Mayo, to taste
  • Eel Sauce, to taste
  • Nonstick Cooking Spray, as needed

Instructions:

  • Preheat oven to 425 F.
  • Combine all of the marinade ingredients in a medium bowl. Place in your salmon, or other fish of choice and allow to marinate for 30 minutes.
  • While the Salmon is marinating, mix together the cooked white rice with salt, sugar, rice vinegar, sesame oil, and furikake.
  • Spray 2 muffin tins with nonstick cooking spray.
  • Cut the nori seaweed sheets into 3-inch squares and put each one into a separate space in your muffin tins.
  • Add 2-3 tablespoons of the rice mixture in the center of each nori seaweed square and allow the rice to soften the seaweed for a minute.
  • Top each muffin with 1-2 tablespoons of your salmon and marinade mixture. Add a little bit of extra marinade to each sushi cup to ensure the rice stays moist when baking.
  • Bake in your preheated oven for 15 minutes.
  • Optional: For a crispier salmon on top, broil the sushi cups for 1-2 minutes after baking.
  • Serve warm, topped with sliced cucumber, green onions, and diced avocado. Drizzle with the Japanese mayo and eel sauce.

Chef's Tip:

Don't feel like fish? Try this recipe with some precooked chicken thighs instead for a tasty American version.
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