Salmon Sushi Bites (Printable Version)

Tiny salmon sushi bites with a kick, nestled in crispy nori and fluffy rice.

# Ingredients:

→ Salmon with a Kick

01 - 2 tbsp mayo (Japanese style works best, but regular is fine too)
02 - 1 pound of salmon, diced into tiny pieces
03 - 1 ½ tbsp soy sauce
04 - A drop of sesame oil (about ¼ tsp)
05 - 1 tbsp sriracha, if you'd like some spice

→ Cup Base

06 - 3 sheets of nori, each cut into 4 smaller squares
07 - ⅔ cup of sushi rice, or use sticky Jasmine rice instead
08 - Follow the water instructions for your rice
09 - 1 tbsp rice vinegar

→ Spicy Mayo (Optional, You Choose)

10 - ¼ cup of mayo (Japanese is great here too)
11 - 1 tbsp sriracha sauce

→ Toppings

12 - A sprinkle of sesame seeds
13 - Chopped green onion slices
14 - A drizzle of spicy mayo

# Steps:

01 - Turn your oven on to 400°F and let it heat up.
02 - Cook your rice on the stove or use a rice cooker, checking the package for exact steps. Stir in the vinegar after cooking, then let it cool in a bowl while you prepare the other parts.
03 - In a big mixing bowl, toss together the diced salmon, soy sauce, spoonfuls of mayo, the sesame oil, and sriracha. Stir lightly and let it rest to soak up the flavors.
04 - Want to use homemade spicy mayo? Just combine the sriracha and mayo in a little bowl, give it a stir, and set aside.
05 - Lay out the nori squares. Add 2 spoonfuls of seasoned rice to the middle of each square. Flatten it out only in the center. Place each rice-and-nori piece into the cups of a muffin tin, pressing gently to shape it.
06 - Scoop 2 spoonfuls of the salmon mix onto each rice cup sitting in your muffin tin.
07 - Put the tin in the oven and bake for 8-9 minutes until everything's cooked nicely. To get a crisp, golden top, broil them for 1-2 extra minutes.
08 - Take the sushi cups out of the tin and arrange them on a nice serving plate. Add a drizzle of spicy mayo and sprinkle on sesame seeds and green onion slices. Serve warm and enjoy!

# Notes:

01 - Make sure the rice cools down a little before putting it on the nori to keep the seaweed from tearing.

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