Name: Hot Honey Salmon Sushi Cups
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 6 sheets sushi nori (each cut into 4 equal squares); 1-1/2 cups cooked sushi rice (cooled); 4-6 oz. salmon filets (cut into bite-sized chunks); Handful of sushi ginger; 2 Tbsp. honey; 1-1/3 Tbsp. hot sauce; 1 Tbsp. olive oil; 1/4 tsp. garlic powder; 1/4 tsp. onion powder; 1/4 tsp. sea salt; 1/4 tsp. black pepper; 1 avocado (diced); 2 Tbsp. fresh cilantro (chopped); 1/4 cup green onion (thinly sliced); White sesame seeds

For a show-stopping appetizer or an exciting new twist on sushi, give these hot honey salmon sushi cups a try. The crispy cups are crafted from nori sheets, forming a shell that cradles a filling of rice, ginger and spicy honey-glazed salmon. Fresh from the oven, these bites are perfected with a garnish of avocado, scallions, cilantro and sesame seeds. Despite their elegant appearance, these salmon sushi cups are surprisingly easy to make, irresistibly delicious and add a touch of fun to any dinner party.

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Hot Honey Salmon Sushi Cups

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings 12

Calories 68 kcal

Author Maria Marlowe

Ingredients

Sushi Cups

6 sheets sushi nori each cut into 4 equal squares
1-1/2 cups cooked sushi rice cooled
4-6 oz. salmon filets cut into bite-sized chunks
Handful of sushi ginger

Sauce

2 Tbsp. honey
1-1/3 Tbsp. hot sauce
1 Tbsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. sea salt
1/4 tsp. black pepper

Garnish

1 avocado diced
2 Tbsp. fresh cilantro chopped
1/4 cup green onion thinly sliced
White sesame seeds

Instructions

Preheat oven to 400 degrees F.
In small mixing bowl, combine all sauce ingredients.
Add chopped salmon and toss until salmon is evenly coated. Set aside.
In a 12-count muffin tin, place one sushi nori square on a hole. Place a second nori square on top at a 45-degree angle, creating a shape with 8 points. Press shape down into hole to make a cup. Repeat until all holes are filled.
Into each nori cup, spoon one tablespoon of rice and lay 1 to 2 pieces of ginger over rice.
Divide salmon evenly between 12 nori cups.
Bake 10-12 minutes then broil 1-2 minutes until sushi cups are crisp.
Using a butter knife, lift sushi cups out of each hole and onto serving dish.
Top sushi cups with chopped avocado, scallion, cilantro and a sprinkle of sesame seeds.