Sushi nori cups

Fish lunch dinner
Total: 1 hr | Active: 30 min.
lactose-free

A flavour explosion in just one bite: crispy, creamy, spicy and irresistibly umami. These sushi nori cups are made of perfectly seasoned sushi rice, topped with tender salmon and enveloped in creamy mayonnaise with spicy Sriracha sauce. Each bite is a flavour journey, a perfect balance between sweetness and savouriness and with a hint of heat that will tingle the taste buds. These little delicacies are perfect for an elegant aperitif or for simply treating yourself. Sushi enthusiasts and lovers of powerful flavours will find this temptation hard to resist.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Rice
100 g sushi rice
1 ½ dl water
3 tsp rice vinegar
Filling
350 g salmon fillet (organic), cut into approx. 1 cm cubes
3 tbsp soy sauce
3 tbsp Sriracha mayonnaise
Cups
3 leaf nori sheets, quartered
To serve
3 tbsp Sriracha mayonnaise
1  spring onion incl. green part, cut into thin rings

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the water and rice to a pan and leave to absorb for approx. 15 mins. Bring to the boil with the lid off, reduce the heat and simmer until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid. Drizzle rice vinegar over the rice, mix carefully with a fork. Cover the rice with a damp cloth and allow to cool for about 15 mins.

Filling

In a bowl, mix the salmon, soya sauce and Sriracha mayonnaise.

Cups

Spread one tablespoon of rice on each nori sheet, place in the muffin tin, fill each with one teaspoon of salmon.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin.

To serve

Top the cups with the Sriracha mayonnaise and spring onions.

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