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Click here for recipe link to : Sushi Rice. You can also make this using your own method of simply cooking white rice!! Sometimes we avoid recipes because we are afraid of not having the right ingredients. Be bold! Feel free to use your own ideas and experiment. |
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Ingredients - Makes 12 appetizers.
regular or large sized muffin tin 2 cups cooked sushi rice See RECIPE LINK - SUSHI RICE. (You can use regular white rice, cooked your way - if you wish.) 3 nori seaweed sheets, cut into fourths 1 large salmon filet, skinned and cut into small cubes (1") 1/2 cup Japanese Mayonnaise - (See blue box for steps to make - easy!!) 1 tsp olive oil 2 & 1/2 teaspoons Sriracha sauce or other hot sauce (divided) pinch of salt 2 green tops, sliced thin - for topping 2 teaspoons sesame seeds (white or black is fine) - for topping |
Japanese Mayonnaise - Makes (1/2 cup):
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Steps
- Grease muffin tin cups with oil, butter, or non-stick spray.
- Preheat oven to 400° F.
- In the center of one the nori pieces you cut, put one heaping tablespoon of cooked rice. Very carefully, put the nori/rice into one of the muffin cups. Pat the rice down a bit. Repeat for all 12 nori sheets.
- Cut the skinless salmon filet into 1" cubes and place in a large bowl. Stir in 2 & 1/2 tablespoons of the mayonnaise, the olive oil, 2 teaspoons of the hot sauce, and a pinch of salt. (Reserve some mayonnaise and hot sauce for topping.)
- Spoon the salmon mixture on top of the rice, in the prepared muffin cups. Bake in preheated oven about 10 minutes - until salmon is cooked.
- Toast for about 1 - 2 minutes under the broiler. DON'T let it burn! Remove from oven and set aside.
- For topping - stir together the reserved mayonnaise and hot sauce. Carefully spoon a little over the tops of the salmon cups and then sprinkle with the sesame seeds.
