If you have made sushi and you have an annoying couple of sheets left and some leftover rice, this is the ideal use. Try them with teriyaki chicken — the children will love them. Perfect for the lunchbox.
SALMON SEAWEED CUPS RECIPE
Makes 12
2 tsp fresh ginger
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp sweet chilli
2 tsp fish sauce
2 tsp sesame oil
1 spring onion, finely chopped
300g fresh salmon, cut into cubes
2 sheets seaweed
1 ½ cups cooked sushi rice
- Preheat the oven to 170C. Spray a little oil into the base of a 12-hole mini muffin tin.
- In a bowl combine the ginger, soy, hoisin, sweet chilli, fish sauce, sesame oil and half the spring onion. Add the salmon and gently mix. Leave to marinate for 10 minutes.
- Cut each piece of seaweed into 6. Press them into the muffin tins, forming cups. Add a spoonful of rice to each. Top with some salmon pieces.
- Bake in the oven for 10-15 minutes or until the salmon is just cooked. Spoon over any leftover marinade and sprinkle with spring onions before serving.
