Page 12 - Hello! Recipe Book

Sushi Cups Directions

12 cups 20 minutes 1. Preheat oven to 400 degrees fahrenheit.
Lightly grease standard size muffin tin.

Ingredients 2. Add cubed salmon, sea salt, soy sauce, and
mayo to large bowl. Toss to coat well, until all
1 1/2 lbs salmon with skin ingredients are fully combined.

removed and cubed 3. Add cooked rice to a bowl, add vinegar. Mix
until all rice is coated.
pinch sea salt
4. Prepare nori sheets by laying out on a
2 tbsp soy sauce or coconut countertop. If using large nori sheets, cut into

aminos squares small enough to fit into each cavity of

2 tbsp Kewpie Mayo muffin tin.

5. Add 2-3 tablespoons of rice mixture to each
1 1/2 cups cooked sushi rice
nori sheet, fold and place inside muffin tin.
1 tsp rice vinegar Repeat until all cavities of muffin tin are filled.

12 nori squares 6. Top each nori cup with salmon mixture (about

Garnish: 2 tbsp, depending on how big your salmon is!)
7. Bake cups for 15 minutes, or until salmon is
1 squeeze Kewpie Mayo
cooked to your liking.
1 tbsp sesame seeds 8. Remove from oven, top with garnishes, serve,

1/4 cup green onion chopped and enjoy!

Notes
From the Kitchen of:
Sushi cups are best eaten the same day, but can be
Tiffany S.
Hello! Central Florida stored in an airtight container, in the refrigerator,
Account Manager
for up to two days.