Crispy sushi rice cups topped with spicy salmon, nori strips, sesame seeds, and scallions

Spicy Salmon Sushi Cups

Sushi night, but your hands stay clean and your kitchen stays calm.

Total: 35 minActive: 25 minDifficulty: EasyYield: 12 cupsTemp: 400°F

Timing note: 35 mins

East AsianSeafoodDinner

Full recipe Frame mode

Spicy Salmon Sushi Cups

Sushi night, but your hands stay clean and your kitchen stays calm.

Total: 35 minActive: 25 minDifficulty: EasyYield: 12 cupsTemp: 400°F

Timing note: 35 mins

East AsianSeafoodDinner

Full recipe Frame mode

The Key Move

Crisp the rice cups first, then add creamy topping so you keep contrast.

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The Setup

Air Fryer
Cutting Board
Chef's Knife

The Mise en Place

5 of 10

Your prep station before cooking begins

Units

Finish (0/3)

2 eachnori sheets(cut into strips)

1 tbspsesame seeds

2 eachscallions(sliced)

Rice (0/3)

3 cupscooked sushi rice(cooled to warm)

2 tbsprice vinegar

My rice cups are falling apart when I try to get them out of the pan.

Ah, I see. It sounds like the rice wasn't packed firmly enough into the molds. You want to really press it in there, making sure there are no air pockets. If your rice feels a bit…

The edges of my rice cups are getting too dark and hard, but the middle is still soft.

That usually means the heat was a little too high, or they cooked a bit too long for your appliance.

Chef's Notes

Tip

Use slightly cooled rice so it presses cleanly without turning gummy.

substitution

Swap salmon for canned tuna or cooked shrimp.

The Method

SEASON

Mix rice vinegar (2 tbsp) and sugar (2 tsp) into the warm rice until glossy.

Checkpoint:

Rice should taste lightly sweet-tangy and feel slightly sticky, not wet.

FORM

Press rice firmly into a silicone muffin tray or ramekins to form cups.

Checkpoint:

The cups should hold shape when you loosen an edge with a spoon.

CRISP

Time-sensitive

Air fry (or bake) rice cups at 400°F for 10-12 minutes until edges crisp.

Checkpoint:

Edges should be golden and slightly crunchy while the center stays chewy.

MIX

Stir salmon (340 g) with mayo, sriracha (1 tbsp), and soy sauce (1 tbsp).

Checkpoint:

Mixture should be creamy and spicy, not soupy.

TOP

Spoon salmon (340 g) onto cups. Finish with nori, sesame, and scallions (2 each).

Checkpoint:

Toppings should look fresh and crisp against the warm rice base.

Related Techniques

Mise en Place

The fundamental technique of preparing and organizing all ingredients and tools before cooking begins.

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