Baked Salmon Sushi Cups

Adapted from Today Show

another good recipe:

  • 1 pound salmon, skinned and cut into small cubes 
  • 2 tablespoons teriyaki sauce 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon ginger powder (I use 1 tablespoon grated fresh ginger)
  • 1-1¼ cups cooked brown rice or quinoa (I use *sushi rice)
  • 1 teaspoon rice vinegar (or see recipe below for sushi rice)
  • 3 nori (dried seaweed) sheets 
  • Toasted sesame seeds, for garnish (optional)
  • minced scallions, for garnish (optional)
  • Spicy Mayo
    • 1/2 cup light mayo (I use Japanese mayo)
    • 2 tablespoons Sriracha 
    • 1 teaspoon sesame oil 
    • fresh lime juice, to taste
  • Sushi Rice – Adapted from NYT
    • 2 cups sushi rice
    • 2 cups water
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • ⅓ cup rice vinegar

  1. Prepare sushi rice
    1. Rinse the rice until the water runs clear. 
    2. Place in a pot with 2 cups of water and bring to a boil. Reduce, and simmer for 10 minutes. Turn off heat and allow to rest, covered, for 15 minutes. 
    3. In a small saucepan over low heat, dissolve the sugar and salt in the rice vinegar. Pour evenly over rice and fold gently with a spoon to mix. 
  2. Meanwhile, pre-heat oven to 400-F. Lightly spray or grease a muffin tin. 
  3. In a mixing bowl, add salmon, teriyaki sauce, garlic, and ginger; mix until all pieces are coated (this can be kept in the fridge for up to 2 hours). 
  4. Mix the cooked brown rice (or quinoa) with rice vinegar (or see recipe for sushi rice).
  5. Cut each nori sheet into 4 perfect squares; you’ll have a total of 12 squares. Lay them flat on a cutting board. 
  6. 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.
  7. Carefully place each nori square (topped with rice) into a muffin compartment so all 12 are filled. Add a heaping tablespoon of the marinated salmon on top of each. Make sure the rice is fully covered by the salmon. Any exposed rice will turn crunchy while it cooks. 
  8. Bake for 10-15 minutes. 
  9. Meanwhile, prepare the spicy mayo by mixing the mayo, Sriracha, sesame oil, and lime juice.
  10. Remove salmon cups from oven and top each with a teaspoon of spicy mayo. Sprinkle with sesame seeds and scallions.

Rating: 5 out of 5.

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