These teriyaki salmon cups are next level!! Perfect for kids who don’t eat raw sushi, these cups are protein rich and so dang flavorful. My daughter isn’t a salmon fan but goes gaga for these little bites. She lives for that crispy rice 🤌🏼
In a small bowl, mix your salmon and teriyaki sauce together and set aside to marinate.
Rinse the rice 2-3 times until the water runs clear.
Put rice and water in a pot and let it come to a boil, cover, and simmer for 15-20 minutes.
Remove from heat and let it sit for 10 minutes, covered.
Heat the vinegar, salt, and coconut sugar together in a small saucepan to dissolve the sugar.
Fluff rice with a fork and pour in the vinegar mixture. Let it cool for 15 minutes.
Preheat oven to 375F.
Take your rice mixture and put 2 tbsp of rice in each muffin cavity. Press down with the measuring spoon and create a slight indentation in the center. Sprinkle with umami seasoning and spray with avocado oil. Bake for 10-15 min, until the rice is a bit crispy. Remove from oven.
Take your marinated salmon and put 2 tbsp on top of each rice cup. Optional: sprinkle with umami seasoning.
Bake for 10-15 minutes or til the salmon reaches 145F. Take the salmon cups out and let them cool. Sprinkle some optional sesame seeds on top, finish off with diced avocado and spicy mayo, and enjoy!
0 servings