Sushi Bake Cups

It's no surprise that 'Sushi Bake' is having a real moment right now. This viral dish is typically made in a baking dish but I like making mine in a muffin/cupcake tray. This makes the perfect little appetizers if you're throwing a dinner party or just having a few friends over. I've been having it for lunch these last few days and I'm obsessed! As they say, 'looks can be deceiving' because as small as these sushi-bake cups look they are very filling and very satisfying. 

I like making two different versions: a shrimp version and a salmon version.

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No sorprende que 'Sushi Bake' esté teniendo un momento real ahora mismo. Esta receta viral generalmente se hace en un plato de hornear, pero me gusta hacer el mío en una bandeja para muffins/cupcakes. Esto hace que sean los pequeños aperitivos perfectos si está organizando una cena o simplemente invitando a algunos amigos. ¡He estado almorzando esto los últimos días y estoy obsesionada! Como dicen, 'las apariencias pueden ser engañosas' porque, por pequeñas que parezcan este sushi es muy satisfactorio.

Me gusta hacer dos versiones diferentes: una versión con camarones y una versión con salmón.

Johnnybell’s SUSHI BAKE CUPS

• cooking spray or 1 teaspoon vegetable oil 

• 3 sheets nori (dry seaweed), quartered

• 1 cup cooked rice (or ½ cup dry rice)

• ⅓ cup mayonnaise

• 1 tablespoon Sriracha sauce

• 1 tablespoon rice vinegar ( + a few splashes for rice)

• 1 tablespoon soy sauce

• 1 pound Salmon (cubbed, bitesize) Can be substituted with shrimp

                         Salt + pepper 

Twelve cup muffin tray

Serving sauce

• ⅓ cup mayo

• 1 tablespoon Momufuku chili chunch 

• Teaspoon sriracha 

• Salt + pepper

Directions

1. Pre-heat your oven to 400F. 

2. Spray muffin tray with cooking spray or brush vegetable oil to avoid sticking.

3. Make spicy mayo: mix mayonnaise, sriracha, 1 teaspoon of rice vinegar, salt + pepper. Set aside.

4. Cut the salmon into small cubes and place it in a bowl. Add soy sauce, spicy mayo and stir.

5. Cook ½ cup of dry rice (add pinch of salt). It should double in size once cooked. Once cooked, add a small splash of rice vinegar and mix. Set aside.

6. I used snack size nori but if you can’t find these cut the nori into small squares to fit muffin tin.

7. Add a tablespoon of the sticky rice on the nori and press it down to fit in the muffin tin.

8. Add a tablespoon of the cubed marinated salmon on top of the rice, into each cup.

9. Bake for 20-25 minutes (depending on your oven). I like cooking it for longer as the rice gets a tiny bit crunchy around the edges. Set oven on broil the last 30 seconds to get the salmon on top crispy. Take the sushi cups out of the oven and enjoy with serving sauce (recipe above) and chives/sesame seeds/sliced scallions/furikake or avocado for garnish.

   
   

Total time 30-40 minutes. 20-25 minutes to cook. 10 minutes to prep. 

Makes twelve individual bowls.