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Air Fryer Bang Bang Salmon Bites Recipe

Air Fryer Bang Bang Salmon Bites Recipe

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5 from 21 reviews

Baked Salmon Sushi Cups are an easy and delicious way to enjoy sushi flavors at home without the hassle of rolling sushi. These bite-sized cups combine seasoned sushi rice and a flavorful baked salmon filling, making them perfect as party snacks or appetizers. They can be served hot or cold, prepared ahead, and are customizable to suit various tastes, including low-carb and Keto variations.

  • Total Time: 40 minutes
  • Yield: 24 cups

Ingredients

Rice and Seasoning

  • 1 cup sushi rice
  • 1 1/4 cups water
  • 1 tablespoon rice vinegar (or apple cider vinegar/white wine vinegar)
  • 1/2 teaspoon salt
  • Oil for greasing muffin tray

Nori and Salmon Filling

  • 2 sheets of nori (seaweed)
  • 2 salmon fillets (approximately 8.5oz / 240g)
  • 1 tablespoon soy sauce
  • 2 tablespoons aioli, plus more to serve
  • 1 tablespoon sweet chilli jam, plus more to serve
  • 3 scallions (spring onions), finely sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Cook the rice: Rinse the sushi rice thoroughly, then place it in a saucepan with a lid. Add 1 1/4 cups cold water and cook over medium heat until the water simmers and becomes foamy. Cover with the lid, turn the heat to low, and cook undisturbed for about 18 minutes. Remove from heat and let it rest, covered, for at least 10 minutes.
  2. Prepare the salmon filling: Preheat oven to 400°F (200°C) convection. Remove skin from the salmon fillets by cutting close to the skin and gently tearing it off. Dice the salmon and place it in a bowl. Add soy sauce, aioli, sweet chili jam, a pinch of salt, and half of the sliced scallions. Mix well to combine.
  3. Season the rice: Once the rice is cooked, stir in 1 tablespoon of rice vinegar and a pinch of salt evenly throughout the rice.
  4. Prepare the nori squares: Use scissors to cut the nori sheets into roughly sized squares suitable for your muffin tray. Place about a teaspoon of seasoned rice onto each nori square and spread evenly with the back of a spoon.
  5. Assemble the sushi cups: Lightly grease the muffin tray with oil. Press each nori square lined with rice gently into the muffin cups. Spoon a heaped teaspoon of the salmon mixture into each cup. Bake in the oven for 15 minutes. For a charred top, broil (grill) on high for 2 minutes.
  6. Garnish and serve: Remove sushi cups from the tray and place on a serving platter. Top each cup with a dollop of aioli, a drizzle of sweet chili jam, remaining sliced scallions, and sprinkle with sesame seeds. Serve warm or chilled.

Notes

  • The cups can be stored in the refrigerator for up to 3 days and are delicious served hot or cold.
  • Rice and nori can be prepped ahead; mix the salmon filling just before assembling for best freshness.
  • For a Keto or low-carb version, omit the rice and fill nori cups with salmon mixture only, then bake as instructed.
  • To simplify, substitute cooked proteins like hot smoked salmon, cooked shrimp, shredded chicken, or canned tuna. Bake nori/rice cups alone for 10 minutes, then add the mixture without baking further.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 3 cups (approx. 3 bites)
  • Calories: 185
  • Sugar: 3.1g
  • Sodium: 330mg
  • Fat: 7.1g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 5.8g
  • Trans Fat: 0g
  • Carbohydrates: 20.9g
  • Fiber: 0.7g
  • Protein: 8.6g
  • Cholesterol: 26mg

Find it online: https://recipesvibe.com/baked-salmon-sushi-cups-recipe/