Ingredients
serving size: 2 adults + 2 kids
2 lbs of salmon, cubed
3 tbsp of soy sauce
a pinch of salt + pepper
1 tbsp sesame oil
1 tbsp minced garlic
2 tbsp kewpie mayo
1 tsp honey
2 tbsp of scallions, chopped
3 sheets of nori (roasted but not seasoned) cut into 4’s (12 total)
*I also added 2 tbsp of sweetfish roe
Sushi rice:
4 cups of cooked sushi rice
2 tbsp of rice vinegar
1/2 tsp of suga
1/4 tsp of salt
Directions
1. Preheat your oven to 400 F. Make your sushi rice by mixing 4 cups of cooked sushi rice with rice vinegar, sugar and salt and set it aside to cool.
2. In a large bowl, toss together cubed salmon, mayo, soy sauce, sesame oil, salt, pepper, mayo, honey, garlic and scallions.
3. Cut 3 nori sheets into 4 smaller squares, creating 12 small nori sheets. Place them on a cupcake tin and gently fit in the sushi rice into the mold. Spoon the seasoned salmon chunks over.
4. Bake for 10-15 minutes until the salmon is cooked to your liking. Broil for the last minute to crisp the salmon chunks and bring the cupcake tin out to rest. You can use additional kewpie mayo, Sriracha, green onions, furikake, and or sweetfish roe to garnish the salmon cups.
5. Serve with pickled ginger and miso soup and enjoy!
