- Calories: 90
- Protein: 9 g
- Total Fat: 3.5 g
- Unsaturated Fat: 3 g
- Saturated Fat: 0.5 g
- Cholesterol: 20 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 1 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: g
- Sodium: 150 mg
These Salmon Sushi Cups are uniquely trendy and wonderfully simple to prepare. My rendition features a layer of brown rice or quinoa mixed with a dash of rice vinegar to create a sushi’ish (try saying that ten times fast, LOL) rice flavor. Then, I top the rice with pieces of teriyaki-soaked salmon, and a dollop of Sriracha-infused spicy mayo… it’s basically nori nirvana. Read my recipe notes for all the deets and options for topping. I hope you love this one as much as my family does!
Recipe notes:
• You can purchase a 1-pound salmon filet and cut it into cubes yourself, or ask your fishmonger or butcher to do it for you. Tip: chill the salmon in the fridge so it’s easier to cut into cubes.
• If salmon isn’t for you, you can swap in shrimp, chicken, or tofu.
• These are great for parties because you can make a big batch using multiple muffin tins. Be sure to prepare them right before you’re ready to serve and devour (If the nori wrappers sit too long they become soft and soggy).
• Nori is a crisp sheet of seaweed often used to wrap sushi rolls, but in this recipe, there is no wrapping or rolling, just layers of mouthwatering goodness. If you’re cutting back on salt, use reduced-sodium teriyaki sauce.
• You may be tempted to place the nori squares in the muffin tin first and then layer each with rice/quinoa; Don’t do it. Adding rice to the nori sheets on a plate or cutting board (pre-muffin tin) helps to moisten the nori squares, making them easier to place in the muffin compartments.
• You can make the spicy mayo mixture using Greek yogurt instead of mayo if you prefer.
- Prep time
- Total Time
Salmon Sushi Cups
- • 1 pound salmon, skin removed, and cut into small cubes
- • 2 Tablespoons Teriyaki sauce
- • ½ teaspoon garlic powder
- • ½ teaspoon ginger powder
- • 1 to 1 ¼ cups cooked brown rice or quinoa
- • 1 teaspoon rice vinegar
- • 3 nori sheets
- • Toasted sesame seeds, optional for garnish
- • Chopped scallions, optional for garnish
Spicy Mayo
- • ½ cup light mayo
- • 2 Tablespoons sriracha sauce
- • 1 teaspoon sesame oil
- • Fresh lime juice to taste
Place salmon cubes in a mixing bowl, along with teriyaki sauce, garlic and ginger, and mix until all pieces are coated. Cover and place in fridge for 30 minutes to 2 hours.
Preheat oven to 400. Prepare a standard muffin tin.
Mix the cooked rice with rice vinegar.
Cut each Nori sheet into 4 perfect squares; you’ll have a total of 12 squares. Lay them flat on a cutting board or large plate. Add a heaping tablespoon of rice to the center of each and allow them sit for a minute. This will help soften the nori squares, making them easier to place in the muffin compartments.
Carefully place each nori square (topped with rice) into a muffin compartment so all twelve are filled. Add a heaping tablespoon of the marinated salmon on top of each. Bake in the oven for 10 minutes.
While they cook, make the spicy mayo by mixing the mayo, sriracha, sesame oil and lime juice together.
Remove salmon cups from oven and top each with a teaspoon of spicy mayo and optional sprinkling of sesame seeds and scallions.
Nutrition provided for one salmon cup with spicy mayo.
Try this BBQ Salmon Bowl!