SALMON SUSHI CUPS

4EE5E985-E3B3-4E39-AB6C-C412FF673596_1_201_a

Appetizers|Asian|Seafood

D17BC070-3AB3-48AD-B649-AAAC3D9461A3_1_201_a

Ingredients

The Salmon:

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon Asian sweet chili sauce

1 scallion, chopped

1 pound salmon filet, skinned and chopped into ½” pieces

The Rice:

½ cup raw sushi rice

½ teaspoon salt

1 cup water

1 teaspoon rice wine vinegar

The Rest:

4 sheets nori sushi paper

1 avocado, peel, pitted, chopped into ¼” dice

4-5 tablespoons sriracha mayo

3 tablespoons chives, chopped

2 teaspoons toasted black and white sesame seeds

Instructions

Combine the soy sauce, sesame oil, brown sugar, sweet chili sauce, and scallions in a small bowl. Whisk until smooth. Add the salmon and toss to coat. Let sit for 30 minutes at room temperature.

Combine the rice, salt, and water in a medium saucepan. Bring to a boil and then reduce to a simmer. Cover and cook for 12-14 minutes until all of the moisture is absorbed and the rice is plump. Turn off the heat and let sit for 10 minutes. Stir in the vinegar and fluff the rice with a fork. Set aside

Preheat oven to 400 degrees and lightly coat a standard size muffin tin with non-stick spray.

Using scissors, cut each piece of nori into 4 equal squares. Place 1 heaping tablespoon of the rice on each of the nori squares and push them into the muffin cups. Top with 3-4 pieces of the marinated salmon. Bake for 12-15 minutes until the salmon is lightly browned.

Remove from the oven and top with 2-3 pieces of avocado. Drizzle the tops with sriracha mayo. Sprinkle with chives and sesame seeds.