Baked Sushi Cups

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

Ingredients

Spicy Mayo

• 1/2 cup mayonnaise

• 1 to 2 tablespoons sambal

• 1 tablespoon Sriracha

• 1/4 teaspoon sesame oil

• 1/2 teaspoon sugar

• 1 teaspoon lemon juice

Salmon

• 12 ounces salmon

• 2 tablespoons kewpie mayo

• 1 to 2 tablespoons sriracha

• 1 tablespoon lime juice

• 1 teaspoon sesame oil

• 1/2 tablespoon low sodium soy sauce

• 1/2 teaspoon chili powder

Additional

• 3 nori sheets, cut each sheet into 4 squares

• 1 1/2 cup cooked sushi rice or sticky Jasmine rice

• avocado

• cucumber

• green onion

• toasted sesame seeds

• unagi sauce

Instructions

Spicy Mayo

1. Mix mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl to make the spicy mayo. Once it's creamy and smooth, set aside.

Salmon

1. To make the salmon, cube it into small individual bites first.

2. Add mayo, sriracha, lime juice, sesame oil, low-sodium soy sauce, and chili powder. Mix until marinaded evenly. Set aside.

Assemble and Bake

1. Preheat oven to 400°F.

2. Add 1 to 2 tablespoons of sticky rice to each nori square. Spread flat. Press into the cupcake tin until the tray is full.

3. Add about 1 to 2 tablespoons of the salmon on top.

4. Bake in the oven for 15 minutes. Optional, turn to broil for 2 minutes, give or take, until the top is crispy and golden.

5. Take out of the oven and pick your favorite toppings to add on top before enjoying!