Description
These Salmon Sushi Cups offer an irresistible burst of flavor with fresh ingredients, making them a unique and quick option for gatherings or a tasty weeknight dinner.
Ingredients
Scale
- 1 cup sushi rice
- 1 tablespoon sushi vinegar
- 5 ounces salmon
- Salt and pepper
- 1/4 cup edamame beans (steamed)
- 1/2 cucumber (diced small)
- 1/2 avocado (diced small)
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha
- 1 teaspoon soy sauce
- Furikake seasoning
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook sushi rice according to package instructions and let it cool.
- Fold in sushi vinegar gently to maintain rice texture.
- Season salmon with salt and pepper; cook until internal temperature reaches 125°F, then flake.
- Press 2 tablespoons of cooled rice into a muffin tin and chill for 20 minutes.
- Blend mayonnaise, Sriracha, and soy sauce to create a dressing.
- Assemble each cup with edamame, cucumber, avocado, and salmon; drizzle with sauce and sprinkle with furikake.
Notes
Use freshly cracked black pepper for added taste.
Make sure all ingredients are cool before assembling to prevent sogginess.
These cups can be prepped ahead for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg