Ingredients
Scale
- 1/2 cup rice (jasmine, sushi, or short grain rice)
- Salt
- 2 teaspoons seasoned rice vinegar (optional)
- 1/2 pound salmon (skin and pin bones removed)
- 1 tablespoon coconut aminos (or soy sauce or tamari)
- 1 tablespoon spicy mayo (plus more for garnish)
- 2 sheets of nori
- Chopped fresh chives (for garnish)
Instructions
- Preheat the oven to 400°F.
- Rinse the rice thoroughly and cook according to package instructions. Optionally mix in seasoned rice vinegar once cooked.
- Pat the salmon dry and cut it into small, equal-sized cubes.
- In a bowl, combine cubed salmon with coconut aminos, a pinch of salt, and spicy mayo.
- Cut nori sheets into 6 equal squares (approximately 3.5-inch each).
- Place 1 tablespoon of cooked rice on each nori square and press it down. Use water on fingers if the rice sticks.
- Place the nori squares into a muffin tin and top with a tablespoon of marinated salmon.
- Bake for about 15 minutes. Broil for the last 60 seconds for a crispy topping.
- Remove from oven, cool slightly, and transfer to a plate. Garnish with additional spicy mayo and chopped chives before serving.
Notes
Customize the fillings with extra vegetables or different proteins like shrimp or tofu as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg