Baked Salmon Sushi Cups (Keto-Friendly)
If you’re craving sushi but want something simple and baked instead of raw, these salmon sushi cups are a fun choice. They’re low-carb and keto-friendly, simple to assemble, and packed with flavor in every bite.
Ingredients
- 1 cup cauliflower rice
- 1 cup diced salmon
- 2 tablespoons chopped green onions
- ½ tablespoon mayonnaise
- 1 teaspoon sesame seeds
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ avocado diced
- 1 –2 sheets nori seaweed
Instructions
- In a small bowl, add the chopped salmon, mayonnaise, and soy sauce. Stir gently to coat the salmon evenly. You want the pieces to be creamy and well-seasoned, but not mushy.
- In a separate bowl, mix the cauliflower rice with rice vinegar. Taste and adjust as needed - you want a little tang, just like seasoned sushi rice.
- Cut the nori sheets into squares that fit into the wells of a muffin tin. Gently press each square into the muffin cups to form little bowls.
- Spoon cauliflower rice into each nori cup, pressing lightly so it holds its shape but isn’t too compact.
- Top the cauliflower with your salmon mixture. Don’t overfill - leave a little room for the toppings after baking.
- Bake at 400°F (200°C) for about 15 minutes, until the salmon is just cooked and everything looks golden around the edges.
- Once out of the oven, top each cup with diced avocado and a sprinkle of sesame seeds. Serve warm or at room temperature.
Notes
Dry the Cauliflower Rice: If your cauliflower rice is wet, sauté it in a pan for a few minutes or blot with paper towels before mixing in the vinegar.
Use Muffin Liners (Optional): Silicone liners or greased tins can help prevent sticking if your nori is delicate.
Don’t Overbake the Salmon: Keep an eye on it around the 12-minute mark to avoid drying out the fish.
Cut the Nori to Fit: Test-fit one square first. If it’s too large, trim the edges slightly so the nori sits flat and forms a clean cup.