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 flavorful toppings. Perfect as a party appetizer or a fun twist on traditional sushi, each bite combines crunchy texture with fresh and savory flavors.
Ingredients
Scale
Base
- 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 Oven and Prepare Muffin Tin: 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 one wonton wrapper into each muffin cup, gently pressing the edges to fit snugly. Bake for 8-10 minutes until the wrappers turn golden and crispy. Remove from oven and set aside to cool.
- Season and Bake Salmon: Rub the salmon fillet with olive oil, then season with salt and pepper. Place on a baking sheet and bake in the oven for 12-15 minutes or until the salmon is cooked through and flakes easily when tested with a fork. Allow it to cool slightly, then flake into bite-sized pieces.
- Prepare Seasoned Sushi Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled sushi rice to season it evenly.
- Assemble the Sushi Cups: Spoon a small amount of seasoned sushi rice into each crispy wonton cup, filling the base. Add a layer of flaked salmon on top, followed by a slice of avocado, and sprinkle with sliced green onions for freshness.
- Add Final Toppings: Drizzle soy sauce and, if desired, sriracha sauce over each sushi cup to add moisture and a spicy kick. Finish by sprinkling sesame seeds evenly on top.
- Garnish and Serve: Optionally garnish each sushi cup with pickled ginger and a dab of wasabi on the side. Serve immediately to enjoy the perfect mix of textures and flavors.
Notes
- Use fresh salmon to ensure the best flavor and texture.
- Cook sushi rice according to package instructions and cool completely before mixing with vinegar for best results.
- Wonton wrappers bake quickly and become very crispy; watch carefully to avoid burning.
- Sriracha sauce is optional and can be adjusted or omitted based on spice preference.
- These sushi cups are best served fresh to maintain the crispiness of the wonton cups.
