Salmon Sushi Cups

For the sushi rice:

• 1 cup sushi rice
• 1 cup water
• 1 1 /2 tbsps rice vinegar
• 1 tbsp white sugar
• 1/2 tsp kosher salt

For the sushi cups:

• avocado oil spray
• 6 large nori sheets, cut into squares to fit your muffin tin
• 1 lb sushi grade salmon, skin removed
• 1 tbsp low sodium tamari (or soy sauce)
• 1/2 tsp toasted sesame oil
• 1/2 cup mayonnaise
• 1-2 tsps sriracha (depending on spice level)
• furikake, for garnish
• 3 stalks green onion, sliced thin on a bias (or chives, chopped)

For the sushi rice:

1. Rinse the sushi rice thoroughly through a fine mesh sieve until the water runs clear. Transfer to a rice cooker and pour in the water.
2. Close the lid and set the mode to cook for white rice.
3. Meanwhile in a microwave safe bowl, combine the vinegar, sugar and salt. Heat for ten to 15 seconds just until warmed through and then stir to dissolve the sugar.
4. When the rice is done cooking, remove and pour it into a large bowl and pour the vinegar mixture over the rice. Gently stir just to mix it in and then set aside.

For the sushi cups:

1. Preheat the oven to 400ºF and spray a mini muffin tin with avocado oil spray. Set aside.
2. Take a square of the nori sheet and a place about 1 to 2 tbsps of rice in the centre (keep your fingertips wet/damp to avoid the rice sticking). Press the square into the muffin tin and repeat with the remaining nori and rice. You may have some leftover rice.
3. Transfer the muffin tin to the oven and bake for 13 to 15 minutes, until the nori is slightly crispy.
4. Meanwhile, prepare the salmon. On a clean cutting board, cube the salmon into small bite sized pieces and transfer to a bowl. Add the tamari and sesame oil and toss to combine.
5. In a small bowl, combine the mayo and sriracha. Place in a squeeze bottle, or a ziploc bag with the tip cut.
6. Remove the nori-rice bites and place on a cutting board. Top with the salmon and then dollop with the spicy mayo, furikake and green onion.
7. Transfer to a serving platter and enjoy!