@thechefoutwest: Spicy Salmon Sushi Cups 🍣 Quick recipe is below but as always you can find the full recipe and more on my website at the link in my bio or thechefoutwest,com Or google “thechefoutwest sushi cup recipe” Ingredients Spicy Salmon 12 oz sushi-grade salmon finely diced 2 tablespoon Japanese mayo Kewpie 2 teaspoon chili sauce adjust to taste 1 tablespoon soy sauce 2 teaspoon sesame oil 2 teaspoon maple syrup 1 teaspoon sesame seeds optional Sushi Rice 1 cup short-grain sushi rice 1 ¼ cups water 2 tablespoon rice vinegar 1 tablespoon sugar ½ teaspoon salt Assembly 3 sheets nori cut into quarters (12 squares total) Sesame seeds for topping 2 green onions thinly sliced Instructions Cook the Sushi Rice: Rinse the rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or saucepan. Cook according to your rice cooker's instructions, or bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Meanwhile, stir together the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over the rice and gently fold it in using a spatula, being careful not to mash the grains. Let the rice cool until just warm to the touch before using. Warm rice holds together best for sushi. Avoid using it while hot, as it will be too soft and difficult to handle. Make the Spicy Salmon: Combine diced salmon, Japanese mayo, chili sauce, soy sauce, sesame oil, maple syrup, and sesame seeds in a bowl. Mix gently until fully coated. Let sit for 5 to 10 minutes to marinate. Form the Nori Cups: Cut each nori sheet into quarters so you have 12 squares. Make four small cuts from the edges toward the center of each square, pinwheel style. Press each one into a muffin tin cavity to form a cup shape. Build: Add about 2 tablespoon of warm sushi rice to each nori cup and press lightly to hold. Top each with about 2 tablespoon of spicy salmon. Sprinkle with sesame seeds. Bake: Bake at 425°F for 7 to 8 minutes. The rice edges should look lightly golden. The salmon should look just warmed through. Pull them early if unsure — slightly underbaked is better than overcooked salmon. Finish: Remove from the oven and top with sliced green onions. Serve immediately while warm.

Chef Josh Gale

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Region: CA

Tuesday 23 June 2026 18:57:50 GMT