Description
Delicious sushi rice cups filled with fresh salmon, avocado, and spicy mayo.
Ingredients
Scale
- 1 cup sushi rice
- 1 ½ cups water
- 4 nori sheets
- 8 oz salmon fillet (sushi grade)
- 1 ripe avocado, diced
- ½ cucumber, diced
- 2 tbsp mayonnaise (preferably spicy)
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame seeds
Instructions
- Preheat oven to 375°F (190°C).
- Rinse sushi rice under cold water until clear, then cook with water according to package instructions.
- Cut nori sheets into squares and press them into muffin tins to form cups.
- In a bowl, mix diced salmon, avocado, cucumber, mayonnaise, and soy sauce.
- Once rice has cooled, fill each nori cup with a layer of rice followed by the salmon mixture.
- Sprinkle sesame seeds on top and bake for 10-12 minutes until heated through and slightly crispy.
Notes
- For a vegetarian option, replace the salmon with marinated tofu or additional veggies.
- These can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cups
- Calories: 350
- Sugar: 1g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg