Salmon Sushi Cups

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 cup rice (such as jasmine, sushi, or short grain rice)

salt

2 teaspoons seasoned rice vinegar (optional)

1/2 pound salmon (skin and pin bones removed)

1 tablespoon coconut aminos (or soy sauce or tamari)

1 tablespoon spicy mayo (plus more for garnish)

2 sheets of nori

chopped fresh chives (for garnish)

Directions

Preheat the oven to 400F.

Rinse the rice and cook it according to the instructions on the package. I like to use my rice cooker and add a pinch of salt. Once the rice is cooked, you can add the rice vinegar, if using, and mix.

While the rice cooks, pat the salmon dry with paper towels. Cut the salmon into small cubes, making sure the cubes are more or less equal in size. Add the cubed salmon to a bowl with the coconut aminos, a pinch of salt, and the spicy mayo and stir to combine.

Cut 2 sheets of nori into 6 equal-sized squares (approximately 3.5-inch squares). The squares should fit into a standard muffin tin with overhang on the sides for easy removal.

Add 1 tablespoon of the cooked rice onto each of the 6 nori squares and press the rice into the nori. This will help soften the nori and make it easy to place in the muffin tin. If the rice is too sticky, you can dip your fingers in some water. This will prevent the rice from sticking to your hands.

Place each nori and rice square into a muffin tin insert. Add a tablespoon of the cubed, marinated salmon on top of each rice cup.

Bake for about 15 minutes. I like to put the oven on broil for the last 60 seconds to get the tops of the sushi cups crispy.

Remove the muffin tin from the oven, let cool slightly, and then transfer the sushi cups to a plate. Garnish with spicy mayo and chives.

Nutrition

• Calories: 129 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.01 g
• Cholesterol: 22 mg
• Sodium: 89 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.03 g
• Protein: 9 g