SALMON SUSHI CUPPS
Roll into the weekend with these baked 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!
Made with Petite Diced Tomatoes
Add that freshly-picked flavor to your salads, sauces, and soups! These tiny 3/8? pieces pack a punch of fresh, vine-ripened tomato flavor to an array of family meals!
SALMON SUSHI CUPS
Roll into the weekend with these baked 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!
Made with Petite Diced Tomatoes
Add that freshly-picked flavor to your salads, sauces, and soups! These tiny 3/8? pieces pack a punch of fresh, vine-ripened tomato flavor to an array of family meals!
SALMON SUSHI CUPS
Roll into the weekend with these baked 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!
Made with Petite Diced Tomatoes
Add that freshly-picked flavor to your salads, sauces, and soups! These tiny 3/8? pieces pack a punch of fresh, vine-ripened tomato flavor to an array of family meals!
Salmon Sushi Cups
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.
