Spicy Salmon Sushi Cups
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Spicy Salmon Sushi Cups
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| Servings |
| 62 cup servings |
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Ingredients
Cups
- 1pound fresh salmonskin removed and cubed
- 1Tablespoon olive oil
- 1Tablespoon low sodium soy sauce
- 1/2teaspoon garlic powder
- 1/2teaspoon onion powder
- 1/2teaspoon chili powder
- 1teaspoon lemon zest
- 3 nori sheets(seaweed wraps)
- 1 1/2cups white sticky sushi ricecooked
Sauce
- 1/4cup plain Greek yogurt, nonfat
- 2teaspoons Sriracha Sauce
- 1teaspoon honey
Toppings
- 1/2 avocadodiced
- 1/2 English cucumberdiced
- 1 jalapenosliced
Instructions
- 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.
Recipe Notes
