spicy, sesame baked salmon cups

somethin' different for your game day spread

we all love a good dip, wing, slider, snack mix… yadda yadda ya

but there’s room at the table for something a bit more exciting & different. Don’t get me wrong, y’all know I love a good, crispy wing recipe & they deserve to be front + center in any game day spread.

However, these spicy, sesame baked salmon cups deserve to be right next to them.

This is my very-very-very late contribution to the viral tiktok trend: seasoned cubed salmon baked atop rice & nori fitted into a muffin pan. It’s nothing less than pure brilliance. It’s easy, it’s tasty & it’s handheld. And we love a handheld app.

I’ve kept the ingredient list simple but impactful. I love the combination & synergy of soy sauce, chili crunch & toasted sesame oil. I think you will as well. Throw in some freshly chopped scallions & you’ve got a one way trip to flavor town.

Now for extra (unnecessary but enjoyable) flair, finish each cup with a bit of fried shallots.

If you’re hosting or heading to a game day watch party, this is a great way to mix things up.

You know someone is going to come over with buffalo chicken dip (btw if you need a good recipe try mine—it has gochujang).

You know someone is going to come over with a tray of sliders (btw if you need a good recipe try mine—it’s hot, gooey & paired with a chili aioli).

And you know someone is going to bring a few dozen wings (if not, maybe get a new friend group & impress them with my all-time favorite wing recipes).

I’m done with the shameless self promotion & will leave you with the recipe to something fresh but just as exciting as the OG game day noms.

recipe!

spicy, sesame baked salmon cups

12 servings (appetizer) 15 mins prep 15 mins cook | 30 mins total time

ingredients

• 3 sheets nori (seaweed paper)

• 1 ½ cups cooked sushi or sticky rice

• 1 pound salmon, skin removed & cubed

• 2 tablespoons toasted sesame oil

• 1 tablespoon chili crunch — mostly oil

• 1 tablespoon low-sodium soy sauce

• ¼ cup diced scallions, plus more for garnish

• sesame seeds, for garnish

for the chili crunch mayo

• ¼ cup mayo

• 2-3 teaspoons chili crunch* or sriracha

• 1 teaspoon honey

*if using chili crunch, the measurement should be mostly oil

instructions

to prepare salmon cups, preheat your oven to 400°F. Grab your scissors & cut your nori sheets into four equal squares.

Add your cubed salmon to a bowl along with toasted sesame oil, chili crunch, soy sauce & scallions. Mix until well coated. Marinating is not required but if desired, marinate for up to 2 hours.

To each nori square, add about 1 heaping tablespoon of rice & spread out slightly. Transfer the square to a muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Top with 3-4 cubes of salmon. Bake for 15 minutes or until salmon is opaque & no longer translucent.

Remove, allow to cool slightly & top with your avocado, spicy mayo, scallions & sesame seeds.

to prepare spicy mayo, add all of the ingredients to a bowl & mix until well combined. Taste & adjust as needed.