Yield: 12 Sushi Cups

Prep Time: 20 Minutes

Total Time:

Ingredients

For the Sushi Cups

• 1 ½ cups cooked sushi rice
• 2 tsp rice vinegar
• 1 ½ lb salmon, skin removed
• ¼ tsp salt
• 3 Tbsp mayonnaise
• 1 Tbsp Nate’s Hot Honey
• 2 Tbsp soy sauce or tamari
• 3 large nori sheets, cut into 12 squares

For Garnishing

• Sesame seeds
• Green onions or chives, chopped
• Nate’s Hot Honey

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Start by preparing the rice according to the package instructions. Once the rice is done, pour in rice vinegar, toss to thoroughly coat, and set aside.

Preheat oven to 400°F and lightly grease or spray a 12-cup muffin tin.

Cut salmon into small cubes. Add to a bowl and mix with salt, mayo, hot honey, and soy sauce or tamari until evenly coated. Place in fridge while prepping the cups.

Cut nori sheets into 12 large squares (about 3 x 3 inches). Spoon about 2 tablespoons of sushi rice onto the center of each nori square, pressing gently to flatten while leaving about ¼ inch around the edges clear. Gently fold up and using your fingers, or the back of a spoon, press into the muffin tin to form cup shapes.

Add a spoonful of the salmon mixture into each nori cup. Bake for 15 – 20 minutes, until the salmon is cooked through and the nori edges are crisp. Broil for 1-2 minutes if you’d like a caramelized top.

Drizzle hot honey over the sushi cups, top with garnishes of choice and enjoy!