Baked Salmon Rice Cups

Shanthi Appelo
Shanthi Appelo

| 1 min read

Salmon is abundant in omega-3 fatty acids that are essential for brain health. Transform this nutritional powerhouse into a delightful school lunch option by creating baked rice cups. Easy to put together, the salmon is quickly marinated then placed on a bed of rice and nori in muffin tins, then tossed in the oven for 10 minutes. Enjoy with a sliced cucumber salad and ginger vinaigrette. Don’t forget a side of fruit and a glass of milk to incorporate all food groups.
Serving Amount
  • 12 ounces salmon, cubed small

  • 2 cloves garlic, minced

  • 13 cup soy sauce

  • 3 Tbsp. maple syrup

  • Juice from 1 lime

  • 1 Tbsp. grated ginger

  • Spray oil

  • 3 nori squares

  • 2 cups rice, preferably brown rice

  • 1 avocado, diced

  • 2 stalks green onions, chopped

  • 1 Tbsp. sesame seeds

  • 2 Tbsp spicy mayo, optional

  • Step 1

    In a bowl, whisk together garlic, soy sauce, maple syrup, lime juice and ginger. Add salmon, fold the mixture in with the salmon and allow to marinate for 20 minutes. Set aside in the fridge.

  • Step 2

    Preheat oven to 425 degrees F.

  • Step 3

    Cut each nori square into 4 pieces. Spray a muffin tin with oil. Add a spoonful of rice, about 3 tablespoons, to the nori square and press into the muffin shapes. Add a scoop of salmon on top, about 3 tablespoons. Bake for 8-10 minutes or until salmon is cooked through.

  • Step 4

    Top the rice cups with avocado, green onion, sesame seeds and spicy mayo if desired. Serve with cucumber slices and ginger vinaigrette.

A Healthier Michigan is sponsored by Blue Cross Blue Shield of Michigan, a nonprofit, independent licensee of the Blue Cross Blue Shield Association.
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