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Serve these sophisticated cups as an appetizer at a fancier meal, or pair them with the Asian Bok Choy Salad (recipe in the cookbook) for a satisfying weekday lunch or dinner. You can prepare the components in advance, then cook immediately before serving – or make it all a day ahead and enjoy at room temperature. (Shalosh Seudos, we’re looking at you.) Fun to prepare, fun to serve, and, most of all, fun to eat!
Yields 12 sushi cups
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3 sheets nori paper
1 and 1/2 cups sushi rice, prepared according to package directions and fully cooled (see note)
1 pound skinless salmon cubes
2 tablespoons olive oil
1 tablespoon Gefen Toasted Sesame Oil
1 tablespoon Heaven & Earth Coconut Aminos
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon minced ginger
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon mixed sesame seeds, such as Pereg, for garnish
2 scallions, diced, for garnish
Spicy Mayo, for garnish (recipe follows)
1 and 1/2 tablespoons Glicks Hot Sauce
1 teaspoon garlic powder
1 and 1/4 cups mayonnaise
squeeze of fresh lime juice (optional)
In a large bowl, whisk together olive oil, sesame oil, coconut aminos, vinegar, honey, ginger, and garlic. Add cubed salmon. Marinate for one hour or up to overnight in the fridge.
Preheat oven to 400 degrees Fahrenheit. Use scissors to cut each nori sheet into four equal squares. Set out muffin tin(s).
Wearing lightly oiled disposable gloves, divide cooled rice between the nori sheets, spreading it slightly (one to one-and-a-half tablespoons per square). Transfer each square to a muffin cup, pushing down gently to center the rice in the middle with the edges coming up along the sides of the cup.
Add three to five cubes of marinated salmon to each muffin cup.
Bake for 15 to 20 minutes, until slightly crispy.
Prepare the spicy mayo: In a container, stir together all spicy mayo ingredients.
Sprinkle each serving with sesame seeds and scallions. Garnish each cup with a dab of spicy mayo before serving.
Serve warm or at room temperature.
Reproduced from More Food You Love by Rorie Weisberg and Sara Goldstein, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
How Would You
Rate this recipe?
It’s extremely hard to work with sushi rice I’ll be trying with uncle Ben’s it’s less sticky but sticky enough as it’s rice. Hope it tastes good. Love this idea.
Can I skip the fish and layer it with kani, cucumber, and avocado once it’s baked? If yes, how long should I bake it?
Could I use yogurt instead of mayo for the dressing
thank you