Yield: 10 servings
1½ cups cooked sushi rice, cooled
3 sheets nori paper
Salmon or Mussels
1 lb boneless, skinless wild-caught sockeye
salmon, cubed (can substitute with mussels)
2 Tbsp sesame oil
1 Tbsp honey or maple syrup
½ tsp garlic powder
2 Tbsp coconut amino teriyaki sauce
Salt to taste
¼ cup avocado mayo
2 tsp sriracha sauce
1 tsp coconut aminos
½ avocado, diced small
2 tsp black sesame seeds
Preheat oven to 350°. Cook rice according to package instructions and set aside to cool. Mix spicy mayo ingredients and set aside. Mix salmon ingredients and set aside. Cut each nori sheet into four equal squares.
Line a muffin pan with unbleached muffin liners. To each nori square, add about 1 tablespoon of rice and top with the salmon mixture. Transfer the filled squares to the muffin pan. Bake 15 to 17 minutes for salmon or 7 to 10 minutes for mussels. Allow the sushi bites to cool slightly and top with avocado, sesame seeds and a drizzle of spicy mayo.
Used with permission of Madiha M. Saeed, M.D.