Baked Sushi Cups with Salmon and Avocado

• portionen: 4 servings
• aktive zeit: 25 minutes
• gesamtzeit: 40 minutes

Zutaten

1 pound salmon (skinless, boneless, cut into 1/2-inch cubes)

1/4 tsp salt (adjust to taste)

2 Tbsp soy sauce

2 Tbsp Japanese mayo

1 Tbsp sriracha

1 tsp sesame oil

1 cup white rice

2 tsp rice vinegar

3 nori sheets

1 ripe avocado (diced)

sesame seeds

1 ripe avocado (seeded)

1/4 cup full-fat Greek yogurt

1/4 cup chopped cilantro

1 garlic clove

1 lime (juiced)

3-4 Tbsp water (to thin out sauce)

1/4 tsp salt (adjust to taste)

Anweisungen

In a large bowl, combine the cubed salmon with salt, soy sauce, mayo, sriracha, and sesame oil. Mix everything together until the salmon is evenly coated. Set aside.

In a separate bowl, season the cooked sushi rice with rice vinegar and a pinch of salt. Stir until well combined then set aside.

Take each sheet of nori and cut it into 4 equal squares—you should end up with 12 squares total.

Preheat the oven to 400F. To assemble the sushi cups, add a scoop of sushi rice to a nori square, creating a 1/4-inch thick layer then press the nori squares into one slot of a 12-cup muffin tin. Next, add about 1-2 tablespoons of the marinated salmon cubes on top of the rice. Repeat until all muffin slots are filled.

Bake the sushi cups for 15-17 mins until salmon is cooked through.

While the sushi cups are baking, make the creamy avocado sauce by blending avocado, greek yogurt, cilantro, garlic, lime juice, water, and salt in a food processor or blender. Set aside.

Once sushi cups are done, remove from the oven then top with a scoop of diced avocados, a sprinkle of sesame seeds, and a drizzle of the creamy avocado sauce.

Nährwertangaben

• Kalorien: 488 kcal
• Gesamtfett: 21 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 16 g
• Transfett: 0.01 g
• Cholesterin: 66 mg
• Natrium: 986 mg
• Gesamtkohlenhydrate: 44 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 1 g
• Eiweiß: 29 g