Spicy Salmon Sushi Cups
Sushi night, but your hands stay clean and your kitchen stays calm.
Timing: 35 mins
Spicy Salmon Sushi Cups
Sushi night, but your hands stay clean and your kitchen stays calm.
Timing: 35 mins
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 10Your prep station before cooking begins
Finish (0/3)
Rice (0/3)
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
Use slightly cooled rice so it presses cleanly without turning gummy.
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.
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.
The cups should hold shape when you loosen an edge with a spoon.
CRISP
Time-sensitiveAir fry (or bake) rice cups at 400°F for 10-12 minutes until edges crisp.
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).
Mixture should be creamy and spicy, not soupy.
TOP
Spoon salmon (340 g) onto cups. Finish with nori, sesame, and scallions (2 each).
Toppings should look fresh and crisp against the warm rice base.
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