CRISPY SALMON SUSHI CUPS WITH CHILLI CRUNCH

Crispy Salmon Sushi Cups with Chilli Crunch
High protein. DF option.

All the salty, crunchy, creamy bits of a really good salmon sushi bowl, made into little crispy nori cups that look far more impressive than the effort involved.

Why you’ll love it: Each serving gives you around 30g of protein from salmon, alongside omega-3-rich EPA and DHA. They are fresh, fun and genuinely delicious enough to make oily fish feel like a Friday-night dinner!

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4 (3 cups each)

Ingredients:

For the sushi cups:

-  1 cup (200g) sushi rice, rinsed well
-  1 1/4 cups (310 ml) water
-  2 tbsp rice vinegar
-  1 tsp maple syrup or honey
-  1/2 tsp sea salt
-  3 nori sheets, each cut into 4 squares
-  Olive-oil spray or a little avocado oil

For the salmon:

-  600g salmon fillet, skin removed and cut into 2 cm cubes
-  1 tbsp tamari
-  1 tsp toasted sesame oil
-  1 tsp maple syrup or honey
-  1 tsp grated fresh ginger

To finish:

-  1 large avocado, diced
-  1 Lebanese/Persian cucumber, finely diced
-  2 spring onions/scallions, finely sliced
-  1 tbsp sesame seeds
-  1 tbsp chilli crunch/chilli crisp

For the spicy yoghurt drizzle:

-  1/2 cup (125 g) plain Greek yoghurt, or coconut yoghurt for a dairy-free option
-  1–2 tsp sriracha, to taste
-  1 tsp lime juice
-  Pinch of sea salt

Method:

1. Cook the sushi rice with the water according to the packet instructions. While it is still warm, fold through the rice vinegar, maple syrup and sea salt. Set aside for 5–10 minutes so it becomes sticky enough to press into the cups.
2. Heat the oven to 200°C/400°F. Lightly grease a 12-hole muffin tin. Press one nori square into each hole, then divide the rice between them, pressing it firmly into the base and slightly up the sides. Spray or brush the edges with a little oil. Bake for 12–15 minutes, until the nori is crisp and the rice has golden, crunchy edges.
3. Toss the salmon with tamari, sesame oil, maple syrup and ginger. Spread it over a lined baking tray and bake for 8–10 minutes, until just cooked and caramelised at the edges.
4. Stir together the yoghurt, sriracha, lime juice and salt.
5. Let the sushi cups cool in the tin for a couple of minutes, then carefully lift them out. Fill each cup with salmon, avocado and cucumber. Finish with the yoghurt drizzle, spring onion, sesame seeds and chilli crunch.

Extra notes:

• These are best eaten fresh while the nori is crisp, but you can prep every component ahead and assemble just before serving.
• For a milder version, skip the chilli crunch and use a little extra lime in the yoghurt drizzle.
• Salmon can be swapped for tuna as it’s another great source of omega-3’s.