Salmon Sushi Cups
Sushi Cups are a fun twist on poke bowls, turned into bite-size, make-ahead appetizers.
Servings: 12 cups
Calories: 125kcal
Ingredients
- 1 cup sushi rice
- 1 tablespoon sushi vinegar
- 5 ounces salmon
- Salt and pepper for seasoning
- 1/4 cup edamame beans steamed
- ½ cucumber diced small
- 1/2 avocado diced small
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha
- 1 teaspoon soy sauce
- Furikake seasoning for garnish
Instructions
- Rinse the sushi rice in cold water 3-4 times until the water is mostly clear.
- Cook the rice according to the package instructions. Remove from heat and let it cool slightly.
- Add sushi vinegar to the rice and cut it in with a wooden spoon (don’t stir or the rice will break down and become soggy.)
- Meanwhile, season the salmon with salt and pepper. Cook over low heat to an internal temperature of 125°F. Set aside for the salmon to cool. Once cooled, break it up into smaller pieces with a fork or your hands. Refrigerate until ready to assemble.
- Press 2 large tablespoons of rice into each cup of a muffin tin until compacted. Chill in the fridge for about 20 minutes so the rice sets.
- In a bowl, whisk together mayo, Sriracha, and soy sauce.
- When ready to assemble, get the rice from the fridge. Pull the rice cups out of the muffin tin and place them on a serving platter. Fill with the edamame, cucumber, avocado, and salmon. Top with sauce and furikake.
Nutrition
Calories: 125kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 144mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg