Furikake Sushi Cups
Baked salmon sushi cups seasoned with garlicky sriracha mayo, topped with green onions, furikake and unagi sauce.
Nutrition
161
Calories
7g
Protein
23g
Carbs
4g
Fat
Ingredients
| 10 oz | 285 g | salmon, cubed |
| 3 tbsp | 45 ml | Japanese mayo |
| ½ tbsp | 7.5 ml | sriracha |
| 1 tsp | 5 ml | lemon juice |
| 2 clove | garlic, minced | |
| 3 | nori/seaweed sheets | |
| 1½ cup | 360 ml | cooked sushi rice |
| ½ cup | 120 ml | green onions, chopped |
| 1 tbsp | 15 ml | furikake |
| 2 tbsp | 30 ml | unagi sauce |
| 1 tsp | 5 ml | sriracha |
Instructions
Equipment: 12-cup muffin pan. Servings: 12 servings.
- Preheat oven to 400°F.
- In a bowl, mix together the Japanese mayo, sriracha, lemon juice, and garlic.
- Add the cubed salmon to the bowl. Make sure the salmon is well coated. Set aside.
- Cut the nori/seaweed sheets into ~4-inch squares.
- Grab a 12-cup muffin pan. Line each cup with one square of the nori/seaweed sheet. Gently press nori down into the cups.
- Place 2 tbsp of the sushi rice inside the nori.
- Top with 5-6 cubes of salmon.
- Assemble the rest of the cups. Once all of the cups are assembled, bake for 12-15 minutes, or until salmon is cooked through and tops are slightly browned.
- Gently remove each salmon cup to a plate. Sprinkle green onions and furikake on top. Drizzle cups with unagi and sriracha. Enjoy!
Nutrition Information: Calories 161kcal (8%), Carbohydrates 23g (8%), Protein 7g (14%), Fat 4g (6%), Saturated Fat 1g (6%), Polyunsaturated Fat 2g, Monounsaturated Fat 1g, Trans Fat 0.01g, Cholesterol 14mg (5%), Sodium 113mg (5%), Potassium 167mg (5%), Fiber 1g (4%), Sugar 2g (2%), Vitamin A 110IU (2%), Vitamin C 2mg (2%), Calcium 30mg (3%), Iron 1mg (6%).