CRISPY SALMON SUSHI BITES

Snack

Prep

15 Mins

Cook

10-12 Mins

Serves

about 14

Macros per serving

Calories

Protein

Carbs

Fat

Ingredients

Nutritional Values (per bite):
salt, pepper, garlic powder, and a light splash of soy sauce or coconut aminos. nonstick skillet or air fryer at 400°F for 8–10 minutes, flipping halfway, until crispy on the outside and cooked through.
light mayo, and sriracha until smooth and creamy. onto each seaweed sheet, top with a salmon cube, drizzle with spicy mayo, and finish with sliced green onions. crispy, or cool slightly and store components separately for quick assembly later.
For the Salmon:
1 lb (454g) salmon filet, cut into cubes
Salt & black pepper, to taste Garlic powder, to taste
Light splash soy sauce or coconut aminos
For the Base:
1 cup cooked jasmine rice (about 1 tbsp per bite)
14 snack-size roasted seaweed sheets
For the Toppings:
Green onions, sliced
For the Spicy Mayo:
¼ cup non-fat Greek yogurt
¼ cup light mayo
1 tbsp sriracha

5 steps

1Season the Salmon: Toss salmon cubes with salt, pepper, garlic powder, and a light splash of soy sauce or coconut aminos.
2Cook the Salmon: Cook salmon in a hot nonstick skillet or air fryer at 400°F for 8–10 minutes, flipping halfway, until crispy on the outside and cooked through.
3Make the Spicy Mayo: Whisk Greek yogurt, light mayo, and sriracha until smooth and creamy.
4Assemble the Bites: Place a spoonful of rice onto each seaweed sheet, top with a salmon cube, drizzle with spicy mayo, and finish with sliced green onions.
5Serve: Enjoy immediately while warm and crispy, or cool slightly and store components separately for quick assembly later. For the Salmon: 1 lb (454g) salmon filet, cut into cubes Salt & black pepper, to taste Garlic powder, to taste Light splash soy sauce or coconut aminos For the Base: 1 cup cooked jasmine rice (about 1 tbsp per bite) 14 snack-size roasted seaweed sheets For the Toppings: Green onions, sliced For the Spicy Mayo: ¼ cup non-fat Greek yogurt ¼ cup light mayo 1 tbsp sriracha