Baked Sushi Cups with Salmon and Avocado

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 40 minutes

食材

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)

步驟

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.

營養

• 卡路里: 488 kcal
• 總脂肪: 21 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 16 g
• 反式脂肪: 0.01 g
• 膽固醇: 66 mg
• 鈉: 986 mg
• 總碳水化合物: 44 g
• 膳食纖維: 5 g
• 總糖: 1 g
• 蛋白質: 29 g