@fedbysab: 🚨 Recipe ⬇️ Sushi Bake Cups 🍣🥑🔥 Ingredients - 3 sheets nori (seaweed sheets for sushi, cut each sheet into 4 square pieces) Sushi Rice - 1 cup uncooked sushi rice (or uncooked jasmine rice, plus water measurement according to package) - ¼ teaspoon salt - 1 ½ tablespoon rice vinegar - 1 tablespoon sugar Sushi Bake Topping - 5 oz salmon fillet (skin removed, approximately 1 salmon fillet) - ½ teaspoon olive oil - ½ teaspoon garlic powder, onion powder, paprika (each) - ½ teaspoon salt - ¼ teaspoon pepper - 1 cup cooked crab meat (sub imitation crab meat, chopped) - 3 tablespoon Kewpie mayonnaise - ¼ cup cream cheese (room temperature) - 1 tablespoon Sriracha (optional) - 2 tablespoon Furikake (Japanese rice seasoning, optional) Instructions 1. Cook the rice on the stove or in a rice cooker per package directions, then transfer to a bowl and fluff with a fork. 2. Preheat the oven to 400°F. 3. Pat the salmon dry, brush with oil, and season with garlic powder, onion powder, paprika, salt and pepper. Air fry at 400°F for 8-10 minutes, or bake on a lined sheet at 400°F for 10-12 minutes. Set aside to cool. 4. Stir the rice vinegar, sugar and salt until the sugar dissolves. Pour over the rice and gently mix. Let the rice cool to room temperature. 5. Shred the crab and flake the salmon into a large bowl. Mix in the mayo, softened cream cheese and sriracha until combined. 6. Cut each nori sheet into 4 even squares. Add 2 tbsp seasoned rice to the center of each square, keeping it away from the edges. 7. Press each nori square into a 12 count muffin tin, gently flattening the rice on the bottom. 8. Fill each cup with 2-3 tbsp of the salmon and crab mixture. 9. Bake 6-8 minutes until the nori is crispy. Optional: broil 1-2 minutes until the top is golden and crispy. 10. Cool 2-3 minutes before removing from the tin. 11. Garnish with sriracha, Kewpie mayo, eel sauce, sesame seeds, furikake or diced avocado. Enjoy! #sushibake #easyappetizer #sushibakecups

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Friday 02 October 2026 20:48:36 GMT