Sweet Chili Salmon Sushi Cups

PREP INSTRUCTIONS

1. Preheat the oven to 400°F. Lightly coat a regular 12-cup muffin tin with non-stick cooking spray. Set aside.
2. Rinse the rice until the water runs clear. Transfer the washed rice to a saucepan or a rice cooker. Add water and stir in half the salt. Cover and bring the rice to a boil.
3. Reduce to a simmer and cook until the rice is tender for about 15-18 minutes.
4. While the rice is cooking, whisk to combine rice vinegar, sugar, and remaining salt in a small bowl.
5. Transfer the cooked rice to a bowl and drizzle with the vinegar mixture. Toss to coat using a rice paddle or spatula to evenly disperse the mixture and season the rice.
6. Place the salmon, garlic, mayo, cream cheese, and sriracha in a bowl. Stir to combine.
7. Line each muffin tin well with a quarter of the nori sheet. Fill the cups halfway with a heaping tablespoon of rice and top with half a tablespoon of the salmon mixture.
8. Place the muffin tin in the oven and bake for 10-15 minutes or until lightly browned.
9. Let the cups cool in the tin for 5 minutes before transferring to a platter.
10. Garnish the sushi cups with green onions and sesame seeds. Serve immediately.

Tip:

• To make green onion curls, separate the dark green section of the onion from the white. Thinly slice the dark green section into ribbons. Place the ribbons in ice water and let sit for 10-30 minutes. Drain and use as desired.