Baked Salmon Sushi Cups with garlic and panko

1. Preheat oven to 400F, grease a muffin tin by coating it with non-stick spray.
2. Then, prepare the sushi rice according to package. Set aside.
3. Next, cube fresh skinless salmon into small bite sized pieces, about 1/2 inch, and place in a bowl.
4. Add in the salt, soy sauce, sesame seed oil, freshly minced garlic, chili flakes, and kewpie mayo. Mix well and set aside.
5. Next, cut the nori into 12 squares, I used 1 nori sheet to make 4 squares.
6. When ready, mix the rice with the rice vinegar.
7. Then, assemble the sushi cups by placing the nori strip over the cupcake cavity, adding in a scoop of rice and then finishing it off with the marinated salmon cubes.
8. Sprinkle with panko bread crumbs and bake for 15 minutes.
9. Allow salmon cups to cool for 5 minutes, then remove from the cupcake tin and add on the toppings. I used more kewpie mayo, green onions, sesame seeds and chili oil crunch. ENJOY!!

Notes:

• Use nori sheets and not seaweed strips. The nori sheets are much stronger and will hold the cups together. The seaweed strips are a bit more flimsy and the sushi cups won't hold their shape after baking.
• Although frozen salmon will still work, I recommend using fresh salmon for the best results.
• Cut the salmon into very small bite sized pieces, about 1/2 inch.
• Kewpie mayo has a richer flavor than traditional mayo.
• Feel free to use your favorite fish, like tuna, instead of the salmon.