Ingredients: |
Ingredients: 1 pound salmon, skinned and cut into small cubes
2 tablespoons teriyaki sauce
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1-1¼ cups cooked brown rice or quinoa
1 teaspoon rice vinegar
3 nori (dried seaweed) sheets
toasted sesame seeds, for garnish (optional)
chopped scallions, for garnish (optional)
SPICY MAYO
1/2 cup light mayo
2 tablespoons Sriracha
1 teaspoon sesame oil
fresh lime juice, to taste
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Directions: |
Directions:Place salmon cubes in a mixing bowl along with teriyaki sauce, garlic and ginger, and mix until all pieces are coated. Cover and place in fridge for 30 minutes to 2 hours.2. Preheat oven to 400 F. Prepare a standard muffin tin.3. Mix the cooked rice (or quinoa) with rice vinegar.4. Cut each nori sheet into 4 perfect squares; you’ll have a total of 12 squares. Lay them flat on a cutting board or large plate. Add a heaping tablespoon of rice to the center of each and allow them sit for a minute. This will help soften the nori squares, making them easier to place in the muffin compartments.5. Carefully place each nori square (topped with rice) into a muffin compartment so all 12 are filled. Add a heaping tablespoon of the marinated salmon on top of each. Bake in the oven for 10 minutes.6. While they cook, make the spicy mayo by mixing the mayo, Sriracha, sesame oil and lime juice together.7. Remove salmon cups from oven and top each with a teaspoon of spicy mayo and optional sprinkling of sesame seeds and scallions. |
This recipe for Baked Salmon Sushi Cups with Spicy Mayo is from