Description
Delicious and crispy Nori cups filled with salmon, avocado, and a hint of sriracha, perfect for a light meal or appetizer.
Ingredients
Scale
- 4 large nori sheets (seaweed, cut into 3-4” squares)
- 2 cups cooked rice
- 2 6-ounce cans cooked salmon or tuna
- 1/4 cup mayo or plain Greek yogurt
- 2–4 teaspoons sriracha
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (tamari for a gluten-free version)
- 1 teaspoon lime juice
- 1/2 medium cucumber (finely chopped)
- 1 medium avocado (chopped small)
- sesame seeds (garnish)
- chopped green onion (garnish)
Instructions
- Preheat oven to 375°F.
- Cut the nori sheets into squares and press each one into a muffin tin cup to create “shells”.
- Fill each one with about 2 Tablespoons cooked rice, pressing to create a “cup”.
- In a bowl, mix the canned tuna with mayo (or yogurt), sriracha, sesame oil, soy sauce, and lime juice.
- Fill each cup and drizzle with extra sriracha if desired.
- Bake for about 10 minutes, or just until they’re warm and crisp.
- Top with cucumber, avocado, sesame seeds, and green onion.
- Drizzle with more lime juice and extra sauce if you want!
Notes
- For a lighter option, substitute the mayo with Greek yogurt.
- Ensure the nori sheets are fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cups
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg