Baked Salmon Sushi Cups with Asian Slaw - Recipe

Nutritionally balanced baked salmon sushi cups with asian slaw

Serves

Prep in

30 minutes

Cooks in

18 minutes

This is a fab & super fun way to pack in plenty of therapeutically significant nutrition under the guise of an epically delicious meal.

Key Facts

Packed full of omega 3
High in iodine
Nutritionally balanced
High in protein

Ingredients

1 cup white rice, rinse well then cook as per packet instructions
Add 1 tablespoon psyllium husk to the rice whilst it's steaming. Mix in & leave to sit for 5-10 minutes
500g salmon
3-4 sheets of nori

ASIAN SLAW

1/4 red cabbage
1 cup edamame beans
1 small cucumber
1 tablespoon sesame seeds
1 bunch finely chopped coriander

MARINADE

2 tablespoons tamari & un-toasted sesame oil
2 tablespoons fish sauce
Juice of 1 lime
Juice of 1 clementine
1 finely chopped spring onion
1 garlic clove, grated

Preparation

01

Prepare your marinade in 2 bowls.

02

Preheat your oven to 200°C (you can also air fry if you prefer).

03

Prep your fish, buy skinless or ask for the skin to be removed if you aren’t comfortable doing this yourself. Cut into small cubes & leave to marinate for 5 mins.

‍

04

Cut the nori sheets into quarters & have your rice ready. Use a spoon of rice to push the nori into a muffin case, squish into the base with your fingers then top with a couple of spoons of salmon. Repeat with the rest of the fish.

‍

05

Use a spoon of rice to push the nori into a muffin case, squish into the base with your fingers then top with a couple of spoons of salmon. Repeat with the rest of the fish. Bake for 16-18 minutes or air fry for 13-15 minutes.

‍