Baked Spicy Salmon Sushi Cups

• total time: 10 minutes

Ingredients

1 cup sushi rice, dry (regular jasmine rice works too)

1 can coconut milk

1/4 cup water

3/4 lb salmon, skinned and cubed

2 tbsp soy sauce

1 tbsp honey

1 tbsp sriracha

1/4 tsp red pepper flakes

1 tsp sesame oil

3 nori sheets

Toppings:

Sesame seeds

Green onion

Spicy mayo

Honey garlic soy sauce

Directions

Prepare the rice by bringing rice, coconut milk, water and a pinch of salt to boil then reduce to simmer and cover for 20 minutes. Remove from heat and set aside to cool slightly.

While rice cools, prepare the salmon. In a medium bowl, whisk soy sauce, honey, siracha, sesame oil and red pepper flakes until combined. Stir in the salmon to coat and set aside.

Preheat oven to 400F. Spray a muffin tin with non stick spray. Cut the nori sheets into 4 squares, then place about 2 tbsp of rice onto a square and press into the muffin tin, then top with salmon. Repeat with remaining cups, there should be about 12 cups. Bake for 10 minutes until rice starts to brown and salmon is cooked through. Remove and top with desired toppings.