These Spicy Salmon Cups are just enough heat to complement the deliciously seasoned salmon. Score major points making at home, and double up when you pack for lunch the next day.
Make healthier substitutions when it comes to your sushi rolls – see our recommendations here.
- 1 pound fresh salmon skin removed and cubed
- 1 Tablespoon olive oil
- 1 Tablespoon low sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 teaspoon lemon zest
- 3 nori sheets (seaweed wraps)
- 1 1/2 cups white sticky sushi rice cooked
- 1/4 cup plain Greek yogurt, nonfat
- 2 teaspoons Sriracha Sauce
- 1 teaspoon honey
- 1/2 avocado diced
- 1/2 English cucumber diced
- 1 jalapeno sliced
Servings: 2 cup servings
- Preheat oven to 400 degrees F. Wash hands and clean the prep area.
- Remove skin from salmon and cut into cubed bitesize pieces. Place salmon in a large bowl adding olive oil, soy sauce, garlic powder, onion powder, chili powder, and zest. Mix well.
- Cut nori seaweed sheets into 4 equal squares, and set aside.
- Using a measuring spoon, place 2 Tablespoons of rice in the middle of a nori square.
- Gently push down rice and nori sheet into an individual cup of a nonstick muffin pan. (tip: Use a little olive oil on your fingers to evenly press down sticky rice. The edges for the nori sheet will stand up along the edge.)
- Evenly distribute the salmon mixture into the 12 muffin pan cups.
- Insert the pan into the preheated oven for 15 minutes.
- Remove from the oven and cool slightly.
- Top with avocado, cucumber, jalapenos, and spicy sauce.
- Store in the refrigerator for 2-3 days, and reheat in the oven for 10 minutes in a 400 degrees preheated oven.