Salmon and Imitation Crab Sushi Cups for the Lunch Box

A Japanese lunch reinvented! Muffin-style sushi cups filled with seasoned salmon and imitation crab, served with cucumber sticks and sesame sauce.

 

0 comments

25 min
4
20 min

  • Ingredients

    • 2 cups sushi rice
    • 4 tbsp rice vinegar
    • 1 tbsp sugar
    • 1 tsp salt
    • 8 nori sheets
    • 200 g fresh salmon, cut into small cubes
    • 200 g imitation crab (surimi)
    • 4 tbsp Japanese mayonnaise
    • 2 tsp sriracha sauce
    • 2 cucumbers, cut into sticks
    • 4 green onions, thinly sliced
    • 2 tbsp sesame seeds
    • ½ cup store-bought sesame sauce

  • Preparation

    1. Cook the rice according to the package directions and let it cool.
    2. Mix the vinegar, sugar and salt, then stir into the rice.
    3. Cut the nori sheets into squares to line a muffin pan.
    4. Mix the salmon, imitation crab, Japanese mayonnaise and sriracha.
    5. Line each cavity of the pan with a square of nori.
    6. Press the sushi rice into each lined cavity.
    7. Top with the salmon and imitation crab mixture.
    8. Place the sushi cups in the main compartment of the containers.
    9. Add the cucumber sticks in a separate compartment.
    10. Put the sesame sauce in small containers.
    11. Garnish the sushi cups with green onions and sesame seeds.

For the adventurers

Notes and tips

The sushi cups keep for 24 hours in the refrigerator.
For a safer version, use cooked or smoked salmon.
Silicone muffin pans make the cups easier to pop out.
Add an ice pack to keep the sushi fresh.
These sushi cups can be made with different fillings to suit your tastes.