Ingredients
Scale
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 pound salmon, cooked and flaked
- 1/3 cup mayonnaise
- 2 tablespoons chipotle in adobo sauce
- 1 teaspoon soy sauce
- 1 avocado, sliced
- 1/2 cup cucumber, diced
- 2 tablespoons green onions
- 1 tablespoon sesame seeds
- optional: cream cheese, sriracha, nori strips
Instructions
- Cook sushi rice and season it with rice vinegar, sugar, and salt while warm.
- Preheat the oven to 400°F (200°C) and grease a muffin tin.
- Press the seasoned rice into muffin cups, forming a well in the center of each.
- Bake for 15–20 minutes or until the edges are golden and crispy.
- In a bowl, mix the flaked salmon, mayonnaise, chipotle sauce, and soy sauce until creamy.
- Once baked, remove the rice cups from the oven and let them cool slightly.
- Fill each cup with the creamy salmon mixture.
- Top with avocado slices, diced cucumber, green onions, and sesame seeds.
- Serve immediately for optimal crispiness.
Last Step:
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Feel free to add cream cheese for extra creaminess.
Serve with sriracha for a spicy kick if desired.
These can be made ahead of time; just bake the rice cups and fill them before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg