Salmon Sushi Cups

 Salmon Sushi Cups

Ingredients

For the Sushi Rice:

• 1 cup sushi rice
• 1 ¼ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

For the Fillings:

• 200g (7 oz) fresh salmon, diced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp sriracha (optional, for spice)
• 1 tsp honey or sugar
• 1 tbsp green onions, chopped
• ½ tsp toasted sesame seeds

For the Assembly:

• 12 wonton wrappers or nori sheets (for crispy or traditional cups)
• 1 small avocado, diced
• 1 tbsp Japanese mayo (Kewpie)
• ½ tsp lemon juice
• ½ tsp wasabi (optional)

For Garnish:

• Extra sesame seeds
• Thinly sliced cucumber
• Chopped green onions

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Instructions

Step 1: Prepare Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. Cook the rice with water in a rice cooker or on the stovetop.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
4. Once rice is cooked, gently mix in the vinegar mixture and let cool.

Step 2: Make the Salmon Filling

1. In a bowl, combine diced salmon, soy sauce, sesame oil, sriracha, honey, green onions, and sesame seeds.
2. Mix well and set aside in the fridge to marinate for 10 minutes.

Step 3: Prepare the Sushi Cups

1. Preheat oven to 350°F (175°C).
2. Lightly grease a muffin tin and press a wonton wrapper or small nori sheet into each cup.
3. Bake for 7-10 minutes (until golden and crisp for wontons, or slightly firm for nori).
4. Let them cool slightly.

Step 4: Assemble the Sushi Cups

1. Add a spoonful of sushi rice to each cup and gently press down.
2. Place diced avocado on top and drizzle with a little lemon juice.
3. Add a spoonful of marinated salmon on top.
4. Drizzle with Japanese mayo and an optional dot of wasabi.
5. Garnish with sesame seeds, cucumber, and extra green onions.

Step 5: Serve & Enjoy!

Serve immediately with soy sauce for dipping. These sushi cups are best fresh but can be stored in the fridge for up to 4 hours before serving.