Spicy Salmon Nori Cups
Spicy Salmon Nori Cups
Ingredients
For the Nori Cups
- 3 nori sheets
For the Rice
- 1 pack Tilda Microwaveable Sticky Rice, short grain rice
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
For the Spicy Salmon
- 1/2 cup salmon, diced, raw
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon sesame oil
For Garnish (Optional)
- 1 teaspoon sesame seeds, as needed
- 1 green onions, sliced, as needed
Instructions
- 1
Preheat your oven to 350°F. This will ensure it's ready for baking the nori cups.
⏱️ 5 min•🌡️ 350
- 2
Take one nori sheet and fold it in half. Then, fold it in half again. Finally, fold it into thirds. Unfold the nori sheet; it should now have 12 sections marked by the folds. Cut the nori sheet along these fold lines to create 12 individual squares.
⏱️ 5 min
- 3
Place each nori square into the wells of a standard muffin tin, gently pressing them down to form small cups. Repeat this process for the remaining nori sheets.
⏱️ 3 min
- 4
Bake the nori cups in the preheated oven for 5 to 7 minutes, or until they are visibly crispy and hold their cup shape.
⏱️ 7 min•🌡️ 350
- 5
While the nori cups are baking, heat the pack of Tilda Microwaveable Sticky Rice in the microwave for 2 minutes according to package instructions.
⏱️ 2 min
- 6
In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved, creating a vinegar seasoning.
⏱️ 1 min
- 7
Add the freshly heated rice to the vinegar mixture. Gently mix the rice to evenly incorporate the seasoning, being careful not to mash the grains.
⏱️ 2 min
- 8
In a separate medium-sized bowl, combine the diced raw salmon, mayonnaise, sriracha, and sesame oil. Mix all ingredients thoroughly until the salmon is well coated with the spicy sauce.
⏱️ 2 min
- 9
Once the nori cups are crispy, carefully remove them from the muffin tin.
⏱️ 1 min
- 10
Spoon a small amount of the seasoned rice into the bottom of each crispy nori cup.
⏱️ 1 min
- 11
Top the rice with a generous spoonful of the spicy salmon mixture.
⏱️ 1 min
- 12
Garnish with a sprinkle of sesame seeds and sliced green onions, if desired, before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Nori Cups
For the Nori Cups
- 3 nori sheets
For the Rice
- 1 pack Tilda Microwaveable Sticky Rice, short grain rice
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
For the Spicy Salmon
- 1/2 cup salmon, diced, raw
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon sesame oil
For Garnish (Optional)
- 1 teaspoon sesame seeds, as needed
- 1 green onions, sliced, as needed
Instructions
- 1
Preheat your oven to 350°F. This will ensure it's ready for baking the nori cups.
⏱️ 5 min•🌡️ 350 - 2
Take one nori sheet and fold it in half. Then, fold it in half again. Finally, fold it into thirds. Unfold the nori sheet; it should now have 12 sections marked by the folds. Cut the nori sheet along these fold lines to create 12 individual squares.
⏱️ 5 min - 3
Place each nori square into the wells of a standard muffin tin, gently pressing them down to form small cups. Repeat this process for the remaining nori sheets.
⏱️ 3 min - 4
Bake the nori cups in the preheated oven for 5 to 7 minutes, or until they are visibly crispy and hold their cup shape.
⏱️ 7 min•🌡️ 350 - 5
While the nori cups are baking, heat the pack of Tilda Microwaveable Sticky Rice in the microwave for 2 minutes according to package instructions.
⏱️ 2 min - 6
In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved, creating a vinegar seasoning.
⏱️ 1 min - 7
Add the freshly heated rice to the vinegar mixture. Gently mix the rice to evenly incorporate the seasoning, being careful not to mash the grains.
⏱️ 2 min - 8
In a separate medium-sized bowl, combine the diced raw salmon, mayonnaise, sriracha, and sesame oil. Mix all ingredients thoroughly until the salmon is well coated with the spicy sauce.
⏱️ 2 min - 9
Once the nori cups are crispy, carefully remove them from the muffin tin.
⏱️ 1 min - 10
Spoon a small amount of the seasoned rice into the bottom of each crispy nori cup.
⏱️ 1 min - 11
Top the rice with a generous spoonful of the spicy salmon mixture.
⏱️ 1 min - 12
Garnish with a sprinkle of sesame seeds and sliced green onions, if desired, before serving immediately.
⏱️ 1 min