Hot Honey Salmon Sushi Cups
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings2
Equipment
- 12-cup muffin tin
Ingredients
Hot Honey Glaze
- 2 Tbsp honey raw
- 4 tsp hot sauce
- 1 Tbsp extra virgin olive oil can sub sesame oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp unrefined salt (real, pink, or Celtic salt)
- 1/4 tsp black pepper
Salmon
- 2 filets wild salmon fillet (4-6 oz each) chopped into bite size chunks (about 1 cm pieces)
Nori Cups
Garnish
- 1 avocado diced
- sushi ginger (optional)
- 2 Tbsp cilantro finely chopped
- 1/4 cup green onion / scallion green parts only, sliced thin
- 1 Tbsp sesame seeds (black or white) can sub shichimi togarashi if you have it on hand
Instructions
- Make sure your rice is cooked and cooled (day old is best). Then, preheat the oven to 400 F.
- In a medium bowl, combine all the hot honey glaze ingredients, and whisk well until combined. Then, add the salmon chunks to the ball and toss to coat in the glaze evenly. Set aside.
- Lightly grease your muffin tin with olive or sesame oil. Hold one square of the nori and then take a second square of nori and put it on top at a 45 degree angle, so it makes a shape with 8 points. Then press that down into one hole in a muffin tin and use your fingers to press the nori up the side to make a cup. Spoon in a tablespoon or so of rice into the cup. Repeat with remaining nori and rice until all 12 holes are filled. NOTE: If your rice is hot, or not fully cold, the cups will become soggy - still delicious though!
- Next, divide the salmon evenly between the 12 cups. Bake for about 10-12 minutes until your desired doneness, and then optionally broil for 1-2 minutes to help everything crisp up. (Watch it when broiling to prevent overcooking)
- To serve, use a butter knife to lift the cups up and plate. Top with chopped avocado, sushi ginger, scallion, cilantro and a sprinkle of sesame seeds. Serve immediately.
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