Salmon and Pollock Sushi Cups for Lunchbox

A reinvented Japanese lunch! Muffin-style sushi cups, filled with seasoned salmon and pollock, accompanied by cucumber sticks and sesame sauce

 

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25 min
4
20 min

  • Ingredients

    • 2 cups sushi rice
    • 4 tbsp rice vinegar
    • 1 tbsp sugar
    • 1 tsp salt
    • 8 sheets nori seaweed
    • 200g fresh salmon, diced
    • 200g imitation crab (surimi)
    • 4 tbsp Japanese mayonnaise
    • 2 tsp sriracha sauce
    • 2 cucumbers, cut into sticks
    • 4 green onions, thinly sliced
    • 2 tbsp sesame seeds
    • ½ cup store-bought sesame sauce

  • Preparation

    1. Cook rice according to package directions and let cool.
    2. Mix vinegar, sugar, and salt together, then fold into the rice.
    3. Cut nori sheets into squares to line a muffin tin.
    4. Mix salmon, pollock, Japanese mayonnaise, and sriracha.
    5. Line each muffin tin cavity with a nori square.
    6. Press sushi rice into each lined cavity.
    7. Top with salmon-pollock mixture.
    8. Place sushi cups in the main compartment of containers.
    9. Add cucumber sticks to a separate compartment.
    10. Put sesame sauce in small containers.
    11. Garnish sushi cups with green onions and sesame seeds.

For the adventurers

Notes and tips

The sushi cups can be kept for 24 hours in the refrigerator.
For a safer version, use cooked or smoked salmon.
Silicone muffin molds make unmolding easier.
Add an ice pack to keep the sushi fresh.
These sushi cups can be prepared with different fillings according to taste.