Oriental salmon rice muffins

Serves: 6

If they like it, it serves 6 otherwise

Preparation time: 15 minutes

Cooking time: 15 minutes

Totaltime: 30 minutes

Kewpie mayonnaise is made of egg yolks, canola oil, salt, vinegar, and seasonings. This small ingredient list keeps the flavor pure. Unlike most store-bought mayonnaise, there is no sugar in the product A substitute for kewpie mayo can be your favorite brand of mayonnaise, your home-made Kewpie-style, or use avocado mayo.

Ingredients

3 sheets nori paper
4 1½ cups cooked sushi rice or basmati rice, cooled

Salmon:
1 lb salmon, skin removed + cubed small
2 tbs sesame oil (or olive oil)
1 tbs low sodium soy sauce
1 tbs honey
2 scallions, diced
1/2 tsp each garlic powder, onion powder, chili powder, paprika
salt to taste

Spicy Mayo:
1/4 cup kewpie mayo or home-made matonnaise
2 tsp Sriracha sauce
1 tsp honey
Toppings:
1/2 avocado, diced small
2 tsp black sesame seeds
Other options: Sciced scallions, shredded carrots

Preparation

Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Remove from heat and allow to cool slightly and top with avocado, sesame seeds and drizzle of spicy mayo.