Insta-Worthy Spicy Salmon Sushi Cups

Nutrition per serve

Ingredients

• 150g Japanese rice
• 10g roasted seaweed
• 100g smoked salmon slices
• 25g sriracha chilli sauce
• 75g edamame beans
• 50g mixed salad leaves
• 1pcs vegetable oil spray (optional)
• 30ml mayonnaise
• 10ml soy sauce
• 10ml vegetable oil
• 5ml white vinegar

Method

1. Step 1 — Cook rice
   Preheat the oven to 220C, fan-forced. Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Bake rice cups
   Layer 2 seaweed sheets* in each of 6 holes of a 12-hole muffin pan. Divide the rice among the holes and gently push down to compact, then make an indent in the centre of each for the salmon filling. Spray or brush the tops of the rice cups with vegetable oil. Bake for 10 mins or until the rice is crispy and golden. Bring a small saucepan of water to the boil for the edamame.
3. Step 3 — Make salmon filling
   Meanwhile, finely chop the smoked salmon. Combine the sriracha sauce (if you prefer less heat, reduce the amount to taste), 2 tbs mayonnaise and 2 tsp soy sauce in a large bowl and season with pepper. Add the smoked salmon and stir to combine. Divide the salmon filling among the rice cups. Bake for 5 mins or until the salmon is caramelised.
4. Step 4 — Make edamame salad
   While the salmon cups are baking, add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain, then rinse under cold water to cool. Combine 2 tsp vegetable oil and 1 tsp white vinegar in a large bowl and season with salt and pepper. Add the edamame and salad leaves and toss to combine.
5. Step 5 — Serve up
   Carefully remove the sushi cups from the muffin pan. Divide the salmon sushi cups and edamame salad among plates and enjoy!
6. Step 6 — Make it faster
   Pushed for time? Instead of making sushi cups, you could pop everything in a bowl, poke-style. It won't be the same but it will be equally as delicious!

Allergens

Eier, Sojabohnen, Sesamsamen, Fisch, Sulfit