Ingredients
Scale
- 1½ pounds salmon fillet, skin removed and chopped into 1-inch cubes
- 2 Tablespoons soy sauce or coconut aminos (for gluten-free)
- 1½ Tablespoons mayonnaise
- ½ Tablespoon sriracha or other hot sauce, plus some for garnish
- ¼ teaspoon kosher salt
- 1 cup cooked short-grain rice, such as sushi or jasmine rice
- ¾ teaspoon rice vinegar
- 12 Nori squares or 3 large Nori sheets (cut into quarters)
- ½ avocado, finely chopped
- 2 Tablespoons chives, chopped
- 1 Tablespoon sesame seeds
Instructions
- Preheat oven to 400 F degrees.
- Combine salmon, soy sauce or aminos, mayonnaise, sriracha and salt in a large bowl. Toss gently to mix, until all ingredients are coated well.
- In a medium mixing bowl, combine rice and vinegar; stir gently until rice is coated with vinegar.
- Place nori squares on cutting board or counter. Top the square or sheet with about 2 Tablespoons of the rice mixture, then gently place inside the lightly greased muffin tin, so that the sides of the nori sheets stick up a little outside of the muffin tin. Repeat with the remaining 11 squares.
- Next, place about 2 Tablespoons of the salmon mixture on top of the rice mixture for all of the muffin cups.
- Place in oven and bake for about 15 minutes, or until salmon is cooked through. Remove from oven, top with chopped avocado, chives and sesame seeds. Drizzle sriracha sauce on top, if desired.
Notes
Equipment needed: standard muffin pan, large mixing bowl, medium mixing bowl, cutting board, knife, spatula or forks to mix
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Salmon