Baked Salmon Sushi Cups

Wow your guests (or yourself!) with these mouth-watering appetizers inspired by your favorite sushi. The ginger, sesame oil, soy sauce, and sriracha deliver Asian-themed flavors with a little bit of spice. Baking in a muffin pan gives you perfectly-formed, snack-sized, and cooked sushi. No wasabi, rolling matt, or chopsticks required.

Ingredients:

• 3 cups cooked sushi rice
• 1 lb salmon (skin removed)
• 1 tsp ground ginger
• 2 tsp sesame oil
• 2 tsp honey
• 3 tsp soy sauce
• 1/4 tsp Redmond Organic Garlic Pepper
• Juice from 1 lime
• Nori (seaweed paper)
• 1 1/2 Tbsp mayonnaise
• 1 1/2 tsp sriracha
• 3 green onions (diced for garnish)
• 1 1/2 tsp black sesame seeds

Steps:

• Preheat oven to 400º F.
• Cut salmon into 1/2-inch cubes and place in a medium-sized mixing bowl.
• To the bowl of salmon, add 1 tsp ground ginger, 2 tsp sesame oil, 1 tsp honey, 2 tsp soy sauce, organic garlic pepper to taste (about 1/4 tsp), and juice from 1/2 lime.
• Stir to mix everything well.
• Cut 3 sheets of nori into square-shaped quarters.
• In a muffin pan, place a piece of the cut nori into each muffin mold.
• Place a heaping tablespoon of cooked sushi rice on top of the nori (you may need to push it into the mold).
• Add a heaping spoonful of salmon on top of the rice in each mold.
• Bake for 10 minutes.
• While the salmon is baking, make the sriracha mayo sauce:
• In a bowl combine 1 1/2 Tbsp mayonnaise, 1 tsp honey, 1 1/2 tsp of sriracha, 1 tsp soy sauce, juice of 1/2 lime.
• Mix well.
• Garnish the baked salmon cups with the sriracha mayo, green onion, and black sesame seeds.