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Prep Time: 4 hours | Cook Time: 15 mins | Serves: 12

Ingredients

• 3 sheets nori

• 1½ c cooked sushi rice, cooled

• 1 lb skinless salmon*, cubes
  

Topping Ideas:

• cucumber, sliced

• pickled ginger, optional
  

Marinade:

• 2 Tbsp sesame oil

• 1 Tbsp reduced-sodium tamari or soy sauce or coconut aminos

• 1 Tbsp maple syrup

• 4 scallions, diced

• 1 tsp garlic powder

• 1 Tbsp roasted sesame seeds

Directions

1. Toss salmon in a bowl with marinade ingredients. Let sit up to 4 hours.

2. Preheat oven to 400 F. Cut nori sheets into quarters to make 12 squares.

3. Add 1 heaping tablespoon of rice to the middle of a nori square. Place it over the muffin tin slot and push down with the spoon to create a well. Rinsing the spoon in water helps to prevent sticking. Continue for all squares. Distribute the salmon cubes.

4. Bake for 15 minutes. Serve topped with cucumber slices. Pickled ginger goes well.

Notes

• *For a vegetarian option, use pressed firm tofu.

Nutrition: (per serving) Calories: 120 kcals | Total Fat: 4.5 g | Saturated Fat: 0.5 g | Sodium: 80 mg | Carb: 9 g | Protein: 10 g | Fiber: <1 g | Calcium: 20 mg | Iron: 0.9 mg | Potassium: 180 mg.

Providence Heart Guide 2024
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