A great way to enjoy sushi at home without dealing with the rolling. These Salmon Sushi Cups are a great appetizer, snack, or grab and go lunch. Don't let the ingredient list intimidate you, it really comes together quick!
Salmon Sushi Cups
Ingredients
3 sheets nori paper, cut into 4 squares
1½ cups cooked rice, cooled
salmon:
1 lb salmon, skin removed + cubed small
2 tbs sesame oil (or olive oil)
1 tbs coconut aminos
1 tbs honey
2 scallions, diced (optional)
1/2 tsp each garlic powder, onion powder, chili powder, paprika
salt to taste
spicy mayo:
1/4 cup Mayo
2 tsp Sriracha sauce
1 tsp honey
¼ tsp Sesame Oil
toppings:
1/2 avocado, diced small
2 tsp sesame seeds
Directions
SALMON
1. To make the salmon, cube it into small individual bites first.
2. Combine coconut aminos, sesame oil, honey, spices, and scallions, in a 8x8 pan.
3. Add in salmon and gently mix together. Let marinate for 20 minutes or up to 4 hours.
SPICY MAYO
1. To make the spicy mayo, mix together mayo, sriracha, sesame oil, and honey in a small bowl. Once it's creamy and smooth, set aside.
ASSEMBLE AND BAKE
1. Preheat oven to 400°F.
2. Add 1 to 2 tablespoons of rice to each nori square. Spread flat. Press into the cupcake tin until the tray is full.
3. Add about 1 to 2 tablespoons of the salmon on top.
4. Bake in the oven for 15 minutes. Optional, turn to broil for 2 minutes, give or take, until the top is crispy and golden.
5. Take out of the oven and top with diced avocado, a drizzle of spicy mayo, and sesame seeds.
*Notes: I use leftover rice for this recipe.