baked salmon cups
Serving size: 12 salmon cups
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Ingredients:
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3 seaweed sheets
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Sushi rice, cooked and cooled (amount to preference)
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2 cans Pacific Pink Salmon
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4 oz cream cheese
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1 tbsp soy sauce (gluten-free)
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1 tbsp honey
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2 tbsp fresh lime juice
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1 tbsp fresh ginger, minced
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Cucumber, diced, amount to preference
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Pineapple, diced, amount to preference
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Green onion, diced, amount to preference
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Sesame seeds, amount to preference
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Cilantro, amount to preference
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Sriracha, amount to preference
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*Cupcake pan
Food Source:
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Safe Catch Pacific Pink Salmon
*Paid partnership
Affiliate code:
20%​ off Safe Catch
CODE: WALLEATS (one per email)
DirectionS:
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Preheat oven to 400 degrees
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Prepare salmon by mixing 2 cans of Pacific Pink Salmon, cream cheese, soy sauce, honey, fresh lime juice and fresh ginger in a bowl, combine well
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Cut each seaweed into fourths
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Cut each cut seaweed sheet at a diagonal from corner to center
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Fold seaweed to form cup
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Place rice and salmon mixture into each formed seaweed cup and place in cupcake baking pan
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Place cupcake pan on middle oven rack and bake at 400 for 10 minutes, then low broil for 3 minutes (this will create a light browning of salmon)
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Remove from oven and allow a few minutes to rest
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Carefully remove each cooked salmon cup and place on serving dish
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Top with cucumber, pineapple, green onion, cilantro, sesame seeds, additional lime juice and sriracha to preference
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ENJOY!