Description
Delightful Baked Salmon Sushi Cups featuring crispy wonton wrappers filled with seasoned sushi rice, flaky baked salmon, creamy avocado, and vibrant toppings. This easy-to-make, crowd-pleasing appetizer combines Japanese flavors with a baked twist, perfect for parties or a fun weeknight dinner.
Ingredients
Scale
Wonton Cups
- 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 and 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 in each muffin cup, pressing gently to fit snugly. Bake for 8-10 minutes until the wrappers turn golden brown and crispy. Remove from oven and let them cool.
- Prepare and Bake Salmon: Season the salmon fillet with olive oil, salt, and pepper. Place it on a baking sheet and bake for 12-15 minutes until cooked through and flakes easily. Allow to cool slightly, then flake into bite-sized pieces.
- Season Sushi Rice: In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooled sushi rice to enhance its flavor.
- Assemble Sushi Cups: Spoon a small amount of the seasoned sushi rice into each baked wonton cup. Top with flaked salmon, a slice of avocado, and a sprinkle of green onions.
- Add Sauces and Sesame: Drizzle soy sauce and optional sriracha over each cup, then sprinkle with sesame seeds for added texture and flavor.
- Garnish and Serve: Garnish with pickled ginger and wasabi if desired. Serve immediately to enjoy the crispiness of the wonton cups.
Notes
- Use fresh, high-quality salmon for best flavor and texture.
- Make sure sushi rice is cooled before mixing with vinegar to prevent sogginess.
- Wonton cups are best served immediately to maintain their crispiness.
- Adjust sriracha quantity to control the heat level.
- To make this recipe gluten-free, substitute soy sauce with tamari.
