Sushi Bake Cups

You should make this sushi bake recipe as soon as possible if you enjoy the flavours of Japanese food. A delicious variety of Japanese ingredients, these bite sized sushi rice muffins will be gone in minutes.

Credit to the amazing The Modern Nonna

What you will need :

• 1 cup of cooked rice I like jasmine rice but sushi rice or short grain also work

• 1-2 teaspoons seasoned rice vinegar I add it to the rice

• 2 sheets of nori cut into 3.5-inch squares

• 1 piece of skinless salmon mine was 0.245kg

• tiny pinch of salt

• ½-1 tablespoon soy sauce or tamari I used coconut aminos

• heaping tablespoon spicy mayo use just mayo if you don’t like spice

• extra spicy mayo + chives for garnish

Method:

1. Cut the salmon into small cubes, place it in a bowl. Add the soy sauce, tamari, or coconut aminos. Add a pinch of salt, spicy mayo and stir.

2. Rinse ½ cup of dry rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it better. Once the rice is cooked, you can add a small splash of rice vinegar and mix. If you don’t have rice vinegar, you can leave it out.

3. Set the cooked rice aside, cut the nori into 6 equal sized squares. Once the nori is cut, add a tablespoon of the sticky rice, and press it down onto each square. Doing this first will soften the nori and make it easy to place in the muffin tin.

4. Place each Nori and rice square into a muffin tin insert, and make sure it’s even. Add a tablespoon of the cubed marinated salmon and scoop it on top of the rice, into each cup.

5. Bake in a pre-heated 400F oven for about 15 minutes. I like to put it on broil the last 30 seconds to get the salmon on top crispy. Take the sushi cups out of the oven and enjoy with extra spicy mayo on top and chives for garnish.

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