Baked Salmon Sushi Cups

I'm not one to get sucked into trends until they're well and truly no longer trendy, so I'm guessing that means these salmon sushi cups are officially over now...that being said, holy cow are they good! I mostly followed this recipe, but - as always! - made some modifications to suit my family's tastes. However you make it, definitely give some version of this a try, 'cause it is both ridiculously easy and ridiculously good!

Baked Salmon Sushi Cups

12 servings*

Ingredients

250g of salmon (cut into 1cm/0.5in cubes)

1 tablespoon of mayonnaise**

1/2 tablespoon of light soy sauce

1/2 tablespoon of sweet soy sauce

2 cloves of garlic (crushed/minced)

1 1/2 teaspoons of sriracha

1/2 teaspoon of vegetable bouillon powder

1 cup of cooked sticky rice

1/2 teaspoon of rice vinegar

12 nori squares*** (cut to fit muffin tray)

1 medium avocado (sliced or cubed)

Sliced green onions (to garnish)

Roasted sesame seeds (to garnish)

*That is, 12 salmon cups. This made a meal for two in my house, but do the math that works for you!

**Use vegan mayo if you're making this fasting.

***This worked out to about two sheets with my muffin tray.

Directions

1) Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and lightly grease the muffin tin(s) you'll be using.

2) In a bowl combine the salmon, mayo, soy sauces, garlic, sriracha, and bouillon powder.

3) In another bowl stir together the rice and vinegar.

4) To assemble, spread a tablespoon of the rice over each nori square, then gently press into the bottom of one of the muffin tray cups and top with a tablespoon of the salmon mixture. Repeat until your tray(s) are full.

5) Place in the oven and bake for 15 minutes, then allow to cool for another 10 or 15 minutes.

6) Serve topped with the avocado and your preferred garnishes, and enjoy!