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Spicy Salmon Sushi Cups

Fresh diced salmon tossed in soy, sesame oil and spicy mayo, layered over sushi rice inside crisp nori cups, then topped with avocado and sesame seeds for the ultimate easy appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 95 kcal

Equipment

  • 1 | Sharp knife |
  • 1 | cutting board |
  • 1 | Mixing bowl |
  • 1 | Scissors |
  • 1 | Muffin tin |
  • 1 | Spoon |

Ingredients
  

  • 8 | oz | sushi-grade salmon | diced
  • 1 | tbsp | soy sauce |
  • 1 | tsp | sesame oil |
  • 1 –2 | tbsp | spicy mayo or sriracha mayo |
  • 4 | sheets | nori |
  • 2 | cups | cooked sushi rice |
  • 1 | | ripe avocado | diced
  • 1 | tsp | mixed sesame seeds |
  • | | extra spicy mayo | for drizzling

Instructions
 

  • Dice sushi-grade salmon into small even cubes.
  • Toss salmon with soy sauce, sesame oil, and spicy mayo.
  • Cut nori sheets into squares with scissors.
  • Press one nori square into each muffin cup.
  • Add a small scoop of sushi rice and press gently.
  • Top each cup with the seasoned salmon mixture.
  • Add diced avocado and drizzle with spicy mayo.
  • Sprinkle with sesame seeds and serve immediately.

Notes

Use only sushi-grade salmon for raw consumption.
Assemble just before serving to keep the nori crisp.
Leftover salmon mixture keeps refrigerated up to 1 day.
Adjust spicy mayo to control the heat level.