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Parve
Easy
40 Minutes
Diets 
These little baked salmon cups are ideal for sushi lovers, and they would make the cutest appetizer for your Purim seudah. They stand up on their own in simple nori holders, have a creamy salmon filling, and are so easy to make. When I saw them online as a food trend (made popular by The Modern Nonna), I fell in love instantly.
250 grams salmon, cubed
1 and 1/2 tablespoons soy sauce
1 and 1/2 tablespoons Gefen Mayonnaise
1/2 teaspoon sriracha
1 teaspoon Tuscanini Lemon Juice
2 sheets nori, cut into 6 equal squares per sheet
1 cup cooked sushi rice (or Beleaves Jasmine Rice)
sesame seeds, to sprinkle
minced chives or scallions, to sprinkle
Preheat oven to 390 degrees Fahrenheit (200 degrees Celsius).
In a bowl, toss the salmon cubes with soy sauce, mayonnaise, sriracha, and lemon juice.
Line a 12-cup muffin pan with nori squares, pressing down to help them stay in place.
Press one tablespoon rice over each piece of nori. Top with a spoonful of salmon cubes.
Bake for 15 minutes, until the tops have started to brown. Sprinkle each sushi cup with sesame seeds and chives or scallions.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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