Baked Salmon Sushi Bites That Everyone Will Devour

Baked Salmon Sushi Bites are a delicious and easy-to-make treat that blends traditional sushi flavors with a crispy baked twist.

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Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings: 12 bites

Course: Appetizers

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Filling

12 sheets Nori Essential for wrapping; provides a salty, umami flavor. Substitution: Use rice paper for a different texture.
1 medium Cucumber Adds crunch and freshness. Substitution: Zucchini can be used for a similar effect.
1 medium Avocado Contributes creaminess and richness. Substitution: Leave out or use hummus for a vegan option.
2 cups Sushi Rice Base of the bites; seasoned short-grain rice provides structure. Note: Use pre-cooked sushi rice for convenience.
1 cup Salmon Star ingredient; cubed, skin removed, for a rich flavor. Substitution: Fresh tuna or cooked shrimp can be used.

For the Flavorings

2 tablespoons Sesame Oil Adds nuttiness. Substitution: Use olive oil for a lighter flavor.
3 tablespoons Low Sodium Soy Sauce Enhances umami depth. Substitution: Tamari for gluten-free or coconut aminos for paleo.
1 teaspoon Korean Chili Powder Provides spice; can adjust based on heat preference. Note: Regular chili powder can be used for a milder flavor.
1 teaspoon Garlic Powder Adds savory notes. Fresh garlic can also be used but adjust quantity.
1 teaspoon Smoked Paprika Offers a smoky flavor profile. Substitution: Regular paprika for less smokiness.
2 stalks Spring Onion Adds a fresh, onion-like flavor. Substitution: Chives can also work.
1 teaspoon Salt Enhances overall taste. Adjust according to dietary needs.

For the Sauces

3 tablespoons Kewpie Mayo Creamy sauce that binds flavors; adds tanginess. Substitution: Regular mayo or vegan mayo.
1 tablespoon Sriracha Sauce Introduces heat; adjust amount to taste.
1 tablespoon Honey Balances flavor; optional for sweetness. Substitution: Agave syrup for a vegan-friendly version.
1 tablespoon Lime Juice Brightens the dish. Substitution: Lemon juice can be used.

Equipment

Muffin tin

Method

Step‑by‑Step Instructions for Baked Salmon Sushi Bites

Preheat your oven to 200°C (400°F).
Cut the nori sheets into 12 equal squares, each about 4 inches in size.
In a mixing bowl, combine the cubed salmon, sesame oil, low sodium soy sauce, garlic powder, smoked paprika, Korean chili powder, half of the chopped spring onion, and a pinch of salt. Gently mix all the ingredients together until uniformly coated.
Lightly grease the muffin slots of your tin and press a nori square into each slot to create a cup shape. Fill each nori cup with a generous tablespoon of pre-cooked sushi rice, pressing it down lightly for stability. Add a few cucumber pieces on top.
Fill your nori cups with the salmon mixture, distributing the seasoned salmon cubes evenly among the prepared cups.
Place the muffin tin in your preheated oven and bake for about 15 minutes. Optionally switch to broil for the last 1-2 minutes for an extra crispy finish.
Prepare a spicy mayo by mixing Kewpie mayo, sriracha sauce, honey (if using), and lime juice in a small bowl until well combined.
Once baked, let the bites cool slightly and top each with a dollop of spicy mayo, a slice of avocado, the remaining spring onion, and a sprinkle of sesame seeds. Serve warm.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Enjoy your Baked Salmon Sushi Bites fresh for up to 2 hours at room temperature. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.

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