Salmon Temaki with Siracha Mayo

Fresh, healthy and different. Traditional sushi, reinvented.

Indulge in these easy “savory cupcakes” that are fast and easy. The ultimate crowd-pleaser for effortless hosting, plus completely anti-inflammatory.

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Salmon Temaki with Sriracha Mayo

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Total Time:

25 mins (+ 20 mins optional marinating)

Yield:

8 temaki cups

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My go-to quick fix when I want sushi vibes without the fuss of rolling. Everyone I've served these "sushi cupcakes" to is shocked by how deceptively simple they are to make. Packed with brain-boosting omega-3 fatty acids from raw wild salmon, gut-healthy fats from fresh avocado, and metabolism-igniting capsaicin from chili, it’s a high-protein, nutrient-dense luxury in every single bite.

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Ingredients

150g basmati rice

120g sushi-grade raw salmon

2 sheets nori seaweed

1 Tbsp sesame oil

1 Tbsp fresh chives, chopped

1 tsp fresh ginger, zested

½ ripe diced avocado

1 tsp furikake seasoning (Terra Sana brand)

1 red chili

1 Tbsp Sriracha mayo (see Chef's Notes for a quick blend)

Instructions

1. Prep & Marinate: Dice the raw salmon into 1cm cubes, finely chop the chives, and zest the ginger using a microplane. Transfer to a small bowl, add the sesame oil, stir gently, and cover to infuse in the fridge for 20 minutes.
2. Cook the rice: Rinse the rice under cold water. Cook in a small pot of boiling water with a pinch of salt for 10 minutes until tender. Set aside to cool to room temperature.
3. Prep the nori & avocado: Cut each nori sheet into 4 equal squares (8 total). Fold the diced avocado gently into the chilled salmon mixture.
4. Assemble & serve: Press each nori square into the wells of a cupcake tray to form cups. Spoon a layer of cooled rice, salmon-avocado mix, a drizzle of Sriracha mayo, furikake, and sliced chili. Serve immediately! (For cooked salmon: bake assembled nori cups at 180°C for 6–8 minutes before drizzling sauce).

Chef’s Notes & Tips

Salmon: For raw preparations, always source sushi-grade salmon from a trusted fishmonger.

Homemade Sriracha Mayo: Whisk 1 Tbsp of homemade mayo with ½ tsp Sriracha and a squeeze of fresh lime juice.

Storage: Best enjoyed immediately to keep the nori crisp. You can cook the rice and marinate the salmon in advance, storing them in separate airtight containers in the fridge for up to 24 hours. Always add the avocado right before assembling.

Allergens: Fish, Sesame (from the furikake and oil).

Dietary Notes: Gluten-free, Dairy-free.

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