Ingredients:

  • 2 cups (370g) cooked sushi rice, warm
  • 3 tbsp (45ml) rice vinegar
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (3g) salt
  • 2 tbsp (30ml) neutral oil
  • 8 oz (225g) sushi-grade salmon, finely diced
  • 3 tbsp (45ml) Kewpie mayonnaise
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) soy sauce
  • 1/4 tsp (1.2g) garlic powder
  • 1/4 cup (15g) sliced scallions
  • 1 tbsp (8g) black sesame seeds
  • 1 ripe avocado, diced
  • 3 sheets of nori, cut into small circles

Instructions:

  1. Fold the rice vinegar, sugar, and salt into the warm cooked rice until the grains are glossy.
  2. Lightly grease a mini muffin tin with neutral oil. Spoon about 1.5 tbsp of rice into each cup, pressing down firmly with the back of a spoon to create a flat-bottomed cup.
  3. Bake in the oven at 400°F (200°C) for 12–15 minutes until the edges are deep golden brown. Remove from the oven and let cool for 2 minutes to set.
  4. In a mixing bowl, fold together the diced salmon, Kewpie mayo, Sriracha, soy sauce, and garlic powder until velvety.
  5. Place a nori circle at the bottom of each crispy rice cup. Spoon a generous dollop of the salmon mixture on top. Top with a cube of avocado, a sprinkle of sesame seeds, and a slice of scallion.