Get your sushi fix with these salmon sushi cups. Not only do they have deliciously marinated salmon, but they also feature an easy way to get your sea veggies in for the day! Traditionally, nori wraps are made with either red algae or sea kelp – not usually part of Western diets. However, seaweed is rich in minerals and contains higher levels of nutrients than other food options. This is why many refer to seaweed as “sea vegetables.”
| For sauce: | |
| 1/2 cup mayonnaise | |
| 1 tablespoon sambal | |
| 1 tablespoon sriracha | |
| 1/4 teaspoon sesame oil | |
| 1/2 teaspoon sugar | |
| 1 teaspoon lemon juice | |
| For salmon cups: | |
| 12 ounces salmon | |
| 2 tablespoons kewpie mayo | |
| 1 to 2 tablespoons sriracha | |
| 1 tablespoon lime juice | |
| 1 teaspoon sesame oil | |
| 1/2 tablespoon low sodium soy sauce | |
| 1/2 teaspoon chili powder | |
| 3 nori sheets, cut each sheet into 4 squares | |
| 1 1/2 cups cooked sushi rice | |
| Optional garnish: | |
| Avocado | |
| Cucumber | |
| Green onion | |
| Sesame seeds | |
| Unagi sauce |
Not only do these sushi cups feature deliciously marinated salmon, but they also feature an easy way to get your sea veggies in for the day!
| 1. | To make sauce, mix together mayo, sambal, sriracha, sesame oil, sugar and lemon in a small bowl. Cover and place in refrigerator. |
| 2. | Cut salmon in small cubes. In a bowl, combine salmon with mayo, sriracha, lime juice, sesame oil, soy sauce, and chili powder. Mix together until marinaded evenly. Cover and place in refrigerator. |
| 3. | Preheat oven to 400 degrees. |
| 4. | Add a spoonful of rice to each nori square, then press into cupcake tin. Waiting until the rice has cooled off will help prevent the nori wraps from wilting. |
| 5. | Spoon about 1 to 2 tablespoons of marinated salmon mix on the top. |
| 6. | Bake in the oven for 15 minutes. You can turn the oven to broil for an additional 2 minutes for a caramelized look. |
| 7. | Remove cups from oven. Add sauces and garnish. Enjoy! |
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