Sushi Cups
These little handheld cups are filled with seasoned salmon, crisp veggies, and spicy mayo, all packed into a base of seasoned sushi rice.
Ingredients
- 1 cup sushi rice
- 1 1/2 tablespoons sushi vinegar
- 5 ounces salmon skinless
- 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 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 all of the components. Top with Sriracha mayo and furikake.
Nutrition
Calories: 126kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 8mgSodium: 157mgPotassium: 147mgFiber: 1gSugar: 0.4gVitamin A: 30IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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