The absolute easiest way to serve sushi – and no one is tired of them yet.
When I first featured this recipe years ago, sushi was a new thing. I remember serving it at an upsherin and it was so “new” and “cool.”
But, guess what? Sushi’s popularity never went away. And these little Sushi Cups have stood the test of time, always being there to be that great way to use up leftover salmon or simply be able to serve something sushi-inspired without having to roll those sushi rolls (or without needing to order in). They’ve been a great item to serve at brunches, on Shabbos/seudah shelishit, or any milchig meal when you need an easy fish item. They’re also a great weeknight dinner.
You can make this either in a large bowl, or in individual glasses like these. Your glasses don’t need to be matching, assorted ones will make it look fun as well.
If you love all things that are sushi-inspired, you might also want to check out this Sushi Salad on Between Carpools, or these Sushi Donuts which are great for Chanukah and also easier to prepare vs. standard sushi. You can also try the Avocado Crunch Salad or the “Almost” Poke Bowls in Dinner Done!
Start by layering cooked sushi rice.
Crumble or cut nori sheets over the rice.
Add some cubed avocados.
Add some cucumber. These can either be cubed cucumbers or ribbons like this.
Top with pieces of salmon. Sprinkle with spicy mayo and/or sweet sauce.
And garnish with sesame seeds.
Sushi Cups
Ingredients
- 2 cups cooked sushi rice
- ½ cup cooked salmon, small cubes or shredded
- 2 sheets nori, cut or crumbled
- 1 avocado, cubed
- 1 cucumber, diced or julienned
- spicy mayo, for drizzling
- sweet sauce, optional, for drizzling
- sesame seeds
Instructions
- Start by layering cooked sushi rice.
- Cut or crumble nori sheets over the rice.
- Add some cubed avocado.
- Add some cucumber. These can either be cubed cucumbers or julienned.
- Top with pieces of salmon. Sprinkle with spicy mayo and/or sweet sauce.
- Sprinkle the sesame seeds on top.
This looks amazing!
Any good salmon recipe to recommend for these cups
Just brush on teriyaki sauce on salmon fillet and bake 15 min on 375°
If I want to use brown rice- does lundberg short grain brown rice work?
Yes, why not!
Also is mirin the same as rice vinegar? I bought it once for a recipe and would like to use it up….:)
Mirin is sweet, whereas rice vinegar is sour/acidic.
Thank you! Response came a few minutes after I left the grocery. There was a sweet version of rice vinegar and a regular. I assume this recipe needs the regular?
Amazing idea! We’ve been doing sushi salads about once a month for the last year or so because it’s the one food that the entire family will eat. We sometimes do it as a weeknight dinner as well. However we don’t all like it the same way. I’ve been serving it salad bar style but I like this idea. It looks nicer and it comes to the table assembled so might make things easier and take up less space. Also, fyi if you like raw fish, I did some research and we use the frozen salmon fillets from Costco. It doesn’t say sushi grade but all of the sushi grade fish I did find came with the skin off and no hechsher. And it’s flash frozen the same way the sushi grade fish is. We’ve never had a problem with it.
Hi, can you tell me how many glasses this makes? Also how many Salmon filets do you use?
Would love to make this in advance, how should I re-warm the rice?
these were a huge hit. thank you so much