BAKED SALMON CUPS

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

phyllo pastry

🥗Healthier: whole wheat pastry

💰Cheaper: puff pastry

Puff pastry is more accessible and easier to handle.

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is budget-friendly and still flavorful.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds a cheesy flavor without dairy.

Rinse sushi rice four times to remove excess starch.

Add rinsed rice to a pot of water and bring to a boil.

Simmer rice for about 20 to 25 minutes.

Let the rice sit off the heat with the lid on for five minutes after cooking.

Prepare a marinade for the salmon with honey, soy sauce, sesame oil, ginger paste, garlic paste, and sesame seeds.

Cut salmon into small pieces, about half an inch, and add to the marinade.

Marinate the salmon for at least 30 minutes or overnight for better flavor.

Prepare a seasoning mixture of rice vinegar, sugar, and salt by heating them together in a bowl.

Fold the seasoning mixture into the cooked rice without pressing it to avoid mushiness.

Cover the rice with a damp kitchen towel to keep it moist as it cools to room temperature.

Prepare a glaze for the salmon cups with sesame oil, hoisin sauce, soy sauce, sesame seeds, ginger paste, Sriracha, rice vinegar, and honey.

Cut seaweed sheets into four squares each.

In a muffin tin, place a square of seaweed and scoop in a tablespoon and a half of sushi rice.

Top the rice with four to five pieces of marinated salmon.

Bake the salmon cups at 400°F for about 7-8 minutes.

Broil for an additional minute if desired for more color.

Brush the baked salmon cups with the prepared glaze before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens