Mini Salmon and Sushi Rice Cups

If you're looking for a delightful and healthy bite-sized treat, these salmon and sushi rice cups are the perfect choice! This recipe combines the rich flavours of marinated salmon with sticky sushi rice, all wrapped in a sheet of nori. 

Salmon is a fantastic source of Omega-3 fatty acids and essential nutrients. If you happen to have picky eaters at home, this recipe is an ingenious way to incorporate those vital nutrients into their diet. And the best part? You can enjoy homemade sushi without the need for any special equipment or rolling skills.

MINI SALMON AND SUSHI RICE CUPS

INGREDIENTS

• 3 Sheets nori paper

• 1½ Cups cooked sushi rice, fully cooled*

Salmon Marinade:

• 1 lb salmon, skin removed + cubed small (about 1-2 cm cubes)

• 2 Tbsp. olive oil

• 1 Tbsp. sesame oil

• 1 Tbsp. low sodium soy sauce

• 1 Tbsp. unseasoned rice vinegar

• 1 Tbsp. honey

• 1 Tbsp. ginger

• 3 Cloves garlic, minced

• 2 Scallions, diced

• Small avocado cubes, to garnish

• Sesame seeds, to garnish

• Sliced scallions, to garnish (optional)

Glaze:

• 1 Tbsp. toasted sesame oil

• 1 Tbsp. honey

• 2 Tsp. soy sauce

• 1 Tsp. Sriracha sauce

• 1 Tsp. ginger

• 1 Tsp. sesame seeds

NOTES:

*Ensure that your sushi rice is fully cooled before adding it to the recipe.

INSTRUCTIONS

1. Preheat your oven to 100°F (38°C). Using scissors, cut the nori sheets into 4 equal squares.

Salmon:

1. In a large bowl, whisk together the olive oil, sesame oil, low sodium soy sauce, rice vinegar, honey, ginger, minced garlic, sesame seeds, and diced scallions. Add the cubed salmon to the marinade and let it sit for at least an hour or marinate it overnight in the refrigerator.

2. Place approximately 1 heaping tablespoon of sushi rice onto each nori square, spreading it out slightly. Transfer each nori square to a muffin slot, gently pressing down to centre the rice in the middle with the edges coming up along the sides of the slot.* Add 4-5 marinated salmon cubes to each muffin slot.**

3. Transfer the muffin tray to your preheated oven and bake for 15 minutes. If desired, broil for an additional 1-2 minutes at the end to give the salmon a slightly golden finish.

Glaze:

1. While the nori cups are baking, whisk together all the ingredients for the glaze in a small bowl. Taste and adjust the seasoning if necessary. The glaze can be drizzled on the cups or served as a dipping sauce on the side; whichever you prefer! 

NOTES:

*I recommend using a silicone muffin tray to prevent the nori cups from getting soggy, but a metal muffin tray can also work.

**Be mindful not to overfill the nori cups with salmon to maintain their shape and balance.

BON APPETIT!

Photography by: Patricia Brochu