These salmon cups are so fun! I saw this viral recipe a couple weeks ago, and wanted to give my own take. Salmon is seasoned with sesame oil and hot honey, drizzled with homemade eel sauce (no eels were used in the making of this sauce), and topped with avocado and a jalepeño. Drooling as I type...
Ingredients:
Makes about 4 servings
- 3 salmon fillets, skin removed
- 1 c sushi rice
- 1 avocado
- 1 jalepeño
- 1/2 c coconut aminos
- 1/4 c mirin
- 1/3 c coconut sugar
- 1/2 tsp cornstarch
- 1/4 c rice vinegar
- 1 tbsp honey
- 1/4 c hot honey
- 1 tbsp sesame oil
- large seaweed strips
- salt
Directions:
- Prepare the sushi rice by washing until water runs clear, then adding 1 c of water to rice maker or pot. If using a pot over the stove, bring to a boil on high heat, reduce to low, cover, and simmer for 20 minutes. If using a rice cooker, cook according to its instructions.
- Make the eel sauce by combining coconut aminos, mirin, cornstarch, and coconut sugar in a pot over medium heat.
- Bring to a boil, then reduce to low and let simmer for 5 minutes, stirring occasionally before taking the pot off the heat.
- Slice the salmon into 1/2 inch cubes, add to a bowl, then toss with hot honey, sesame oil, and salt to taste.
- Cut your large seaweed sheets into fourths using scissors.
- Start preheating the oven to 400 degrees.
- Once rice is done, fluff with rice vinegar and 1 tbsp regular honey.
- Add about 2 tbsp worth of rice to each square of nori, then place nori and rice into a muffin tin, forming a seaweed cup. Do this for 10-12 of the cups, depending on how much salmon you want for each cup.
- Add the salmon evenly to each cup and bake for 10-12 minutes.
- In the meantime, slice avocado and jalepeño into slices.
- To serve, add avocado, then jalepeño, and finally eel sauce on top.
This altogether took me about 30 minutes! It's great to meal prep and take with you to work. The seaweed is not meant to get crispy, so don't worry if yours doesn't. You can eat this by hand, or using a fork and knife. Enjoyyy! 🫶