Baked Salmon Sushi Cups
Servings 12
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
**Other:**
- 3 nori sheets cut into 4 squares each
- 1 1/2 cups cooked sushi rice or sticky Jasmine rice
- Avocado
- Cucumber
- Green onion
- Toasted sesame seeds
- Unagi sauce
Instructions
**Spicy Mayo:**
- Mix mayo, sambal, Sriracha, sesame oil, sugar, and lemon juice in a small bowl until smooth. Set aside.
**Salmon:**
- Cube the salmon into small bites.
- Combine Kewpie mayo, Sriracha, lime juice, sesame oil, low sodium soy sauce, and chili powder. Mix well and set aside.
**Assemble and Bake:**
- Preheat oven to 400°F.
- Place 1 to 2 tablespoons of sticky rice onto each nori square. Press flat and shape into cupcake tin until filled.
- Top each rice base with 1 to 2 tablespoons of the marinated salmon.
- Bake for 15 minutes. Optional: Broil for 2 minutes until the top is crispy and golden.
- Remove from the oven and add your favorite toppings before enjoying!