Protein in a Glass
Protein in a Glass
Ingredients
- 800 g smoked salmon
- 1 avocado, thinly sliced
- 110 g light cream cheese
- 10 g nori, cut into discs
- 1 cucumbers, thinly sliced
- 250 g boiled rice
- 8 g white sesame seeds
Instructions
- 1
Line the inside of several glasses (approximately 6 stemware glasses are recommended for this recipe) with slices of smoked salmon. Ensure the salmon covers the bottom and sides of each glass, leaving some overhang at the top.
⏱️ 5 min
- 2
Take a portion of the cooked boiled rice, shape it into a ball, and place it into each salmon-lined glass. Use a potato masher or a similar tool to firmly press the rice down, filling the bottom of the salmon cup. Repeat for all glasses.
⏱️ 5 min - 3
Add a layer of thinly sliced avocado on top of the pressed rice in each glass.
⏱️ 3 min
- 4
Using a piping bag, pipe a layer of light cream cheese over the avocado slices in each glass.
⏱️ 3 min
- 5
Place a round disc of nori on top of the cream cheese layer in each glass.
⏱️ 2 min
- 6
Add a layer of thinly sliced cucumbers on top of the nori disc.
⏱️ 3 min
- 7
Pipe another layer of light cream cheese over the cucumber slices.
⏱️ 3 min
- 8
Cover the top filling with additional slices of smoked salmon, gently pressing them to enclose the layers and form a compact "burger" shape within the glass.
⏱️ 4 min
- 9
Carefully invert each glass onto a baking tray lined with parchment paper, allowing the salmon-wrapped creations to release.
⏱️ 2 min
- 10
Sprinkle white sesame seeds generously over the top of each salmon "burger."
⏱️ 1 min
- 11
Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Protein in a Glass
- 800 g smoked salmon
- 1 avocado, thinly sliced
- 110 g light cream cheese
- 10 g nori, cut into discs
- 1 cucumbers, thinly sliced
- 250 g boiled rice
- 8 g white sesame seeds
Instructions
- 1
Line the inside of several glasses (approximately 6 stemware glasses are recommended for this recipe) with slices of smoked salmon. Ensure the salmon covers the bottom and sides of each glass, leaving some overhang at the top.
⏱️ 5 min - 2
Take a portion of the cooked boiled rice, shape it into a ball, and place it into each salmon-lined glass. Use a potato masher or a similar tool to firmly press the rice down, filling the bottom of the salmon cup. Repeat for all glasses.
⏱️ 5 min - 3
Add a layer of thinly sliced avocado on top of the pressed rice in each glass.
⏱️ 3 min - 4
Using a piping bag, pipe a layer of light cream cheese over the avocado slices in each glass.
⏱️ 3 min - 5
Place a round disc of nori on top of the cream cheese layer in each glass.
⏱️ 2 min - 6
Add a layer of thinly sliced cucumbers on top of the nori disc.
⏱️ 3 min - 7
Pipe another layer of light cream cheese over the cucumber slices.
⏱️ 3 min - 8
Cover the top filling with additional slices of smoked salmon, gently pressing them to enclose the layers and form a compact "burger" shape within the glass.
⏱️ 4 min - 9
Carefully invert each glass onto a baking tray lined with parchment paper, allowing the salmon-wrapped creations to release.
⏱️ 2 min - 10
Sprinkle white sesame seeds generously over the top of each salmon "burger."
⏱️ 1 min - 11
Serve immediately.