Baked Salmon Cups
Savor the simplicity of baked salmon cups! Flaky salmon nestled in bite-sized seaweed cups, offering a perfect blend of savory goodness. Easy to make, these cups are a delightful and flavorful treat for any occasion, providing a fuss-free way to enjoy the rich taste of baked salmon in every bite.Adapted from https://hungryhappens.net/killer-crack-salmon-muffins/
Equipment
- 1 muffin tin
- kitchen scissors
- whisk
- 2 mixing bowls
Ingredients
Salmon Cups
- 3 sheets nori paper
- 1½ cups cooked rice cooled
- 1 lb salmon skin removed + cubed small
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp low sodium soy sauce
- 1 tbsp unseasoned rice vinegar
- 1 tbsp honey
- 1 tbsp ginger
- 3 cloves garlic minced
- 1 tbsp sesame seeds
Glaze
- 2 scallions diced
- 1 tbsp toasted sesame oil
- 2 tbsp honey
- 2 tsp soy sauce
- 1 tsp Sriracha sauce
- 1 tsp ginger
- 1 tsp sesame seeds
Instructions
- Cook the rice, and let cool in the fridge for an hour
- Preheat oven 400℉
- Cut your nori sheets into 4 equal squares
- In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour
- To each nori square, add about 1 tbsp of rice and spread out. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot
- Grab out 4-5 salmon cubes and fill each muffin slot
- Transfer the tin to the oven and bake for 15 minutes
- While the salmon cups are baking, make the glaze. Whisk together all the ingredients for the glaze
- Remove salmon cups from the tray, and gently pour the glaze evenly over them. Serve immediately