Ingredients
Cooking spray
2 c. cooked sushi rice
3 nori sheets, quartered
1 (1 1/2-lb.) skinless salmon fillet, cut into 1/2″ cubes
2 scallions, thinly sliced, plus more for serving
1 tsp. toasted sesame oil
4 tbsp. Japanese mayonnaise (such as Kewpie), divided
2 1/4 tsp. sriracha, divided
Kosher salt
2 tsp. black and white sesame seeds
How to:
Directions
Place a rack in upper third of oven; preheat to 400°. Lightly coat a standard 12-cup muffin tin with cooking spray. Scoop 1 heaping tablespoon sushi rice into the center of each piece of nori. Transfer nori to prepared tin rice side up. Using a spoon, gently pack rice into an even layer in bottom of cup.
2In a large bowl, toss salmon, scallions, oil, 2 tablespoons mayonnaise, 2 teaspoons sriracha, and 1/4 teaspoon salt until combined. Divide salmon mixture among muffin cups (about 1/4 c. each), spooning on top of rice.
Bake until salmon is almost cooked through, about 11 minutes.
Turn on broiler and broil, watching carefully to ensure salmon doesn’t burn, until tops are charred in places and salmon is cooked through, 2 to 4 minutes. Let cool 5 minutes.
Meanwhile, in a small bowl, combine remaining 2 tablespoons mayonnaise and 1/4 teaspoon sriracha.
Arrange sushi cups on a platter. Drizzle with mayonnaise mixture. Sprinkle with sesame seeds and scallions.