crispy seaweed thins sriracha
24 / 487 kcal
yours and ours
spicy salmon sushi cups
you will need
- 2 fillets salmon, cut into cubes
- 1 1/2 tbsp soy sauce
- 1 tbsp sriracha mayo
- 1 tsp garlic powder
- 1 pack sriracha seaweed thins
- cooked rice (we used sushi rice)
- sriracha mayo, chives and spring onions for topping
let's get cooking
step 1
preheat the oven to 180 °C
step 2
add salmon to a bowl and mix in the soy sauce, sriracha mayo + garlic powder. set aside.
step 3
place a seaweed thin on top of each cup of a muffin tin.
step 4
to a seperate sheet of seaweed thins, add 1 tbsp of rice to the centre and press down gently. carefully place into each compartment of the muffin tin, on top of the first sheet of seaweed.
step 5
bake for 15-20 minutes, or until the salmon is cooked through.
step 6
remove from the oven and top with sriracha mayo, chives and spring onions
