Salmon Sushi Cups (2 points)

3 servings (4 cups each)

Ingredients:

2 fillets uncooked salmon, skin removed, cubed

2 tbsp sugar free teriyaki sauce

1/2 tsp garlic powder

1/2 tsp ground ginger

1 cup cooked long grain white rice

1 tbsp rice vinegar

3 sheets nori seaweed

Instructions:

Place salmon cubes in a mixing bowl, along with the teriyaki sauce, garlic and ginger and mix until all pieces are coated. Marinate for at least 30 minutes.

Preheat oven to 400F. Prepare a regular muffin tin by lightly spraying it with oil and set aside.

Mix the cooked rice with the vinegar. Set aside.

Cut each seaweed sheet into 4 squares for a total of 12. Lay them flat on a cutting board or large plate. Add a tbsp of rice to the center of each and allow them to sit for a minute to soften up the nori which makes it easier to place in the muffin tin.

Carefully place each square into a muffin well. Divide the marinated salmon evenly amongst the cups.

Bake for 10 minutes. I usually turn the broiler on for the last 2 minutes to brown them.

Serve immediately.

Suggested Serving: Serve with sliced green onions, toasted sesame seeds and wasabi yogurt sauce (see recipe).