Baked Sushi Cups with Salmon and My Sauce

Baked salmon sushi cups in nori-lined muffin tins, topped with a creamy avocado sauce.

Nutrition

488

Calories

29g

Protein

44g

Carbs

21g

Fat

1 pound	455 g	salmon, skinless, boneless, cut into ½-inch cubes
¼ tsp	1.3 ml	salt (adjust to taste)
2 tbsp	30 ml	sushi sauce (the one I make), or more
2 cup	480 ml	cooked sushi rice
3		nori sheets
for topping		panko
1		ripe avocado, seeded (for creamy avocado sauce)
¼ cup	60 ml	full-fat Greek yogurt
¼ cup	60 ml	chopped cilantro
1 clove		garlic clove
1		lime, juiced
3-4 tbsp	45–60 ml	water, to thin out sauce
¼ tsp	1.3 ml	salt (adjust to taste)
for topping		sesame seeds (for topping)

Equipment: Muffin Tin

Yield: 4 Sushi Cups (1/3 of recipe) — ~650 kcal. Macros (approx): Protein ~40 g, Carbs ~55 g, Fat ~30 g.

In a large bowl, combine the cubed salmon with the sushi sauce.
In a separate bowl, season the cooked sushi rice with the rice vinegar mixture.
Take each sheet of nori and cut it into 4 equal squares — you should end up with 12 squares total (3 nori sheets).
Preheat the oven to 165°C. To assemble the sushi cups, add a scoop of sushi rice to a nori square, creating a 0.5 cm 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 10 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. (1 ripe avocado, ¼ cup full-fat Greek yogurt, ¼ cup chopped cilantro, 1 garlic clove, 1 lime, 3-4 tablespoon water, ¼ teaspoon salt)
Once sushi cups are done, remove from the oven then top with a scoop of diced avocado, a sprinkle of sesame seeds, and a drizzle of the creamy avocado sauce. (1 ripe avocado, sesame seeds)

TO TRY: Bake the nori in cup shape and bake it first for a few mins to become crispy.