Sambal Sushi Cups
Baked salmon sushi cups with a sambal-spiked spicy mayo, finished with avocado, cucumber and unagi sauce.
Ingredients
| 1/2 cup | 120 ml | mayonnaise (spicy mayo) |
| 1 to 2 tbsp | 15–30 ml | sambal |
| 1 tbsp | 15 ml | Sriracha |
| 1/4 tsp | 1.3 ml | sesame oil |
| 1/2 tsp | 2.5 ml | sugar |
| 1 tsp | 5 ml | lemon juice |
| 12 oz | 340 g | salmon |
| 2 tbsp | 30 ml | kewpie mayo |
| 1 to 2 tbsp | 15–30 ml | sriracha |
| 1 tbsp | 15 ml | lime juice |
| 1 tsp | 5 ml | sesame oil |
| 1/2 tbsp | 7.5 ml | low sodium soy sauce |
| 1/2 tsp | 2.5 ml | chili powder |
| 3 | nori sheets, each cut into 4 squares | |
| 1 1/2 cup | 360 ml | cooked sushi rice or sticky Jasmine rice |
| for topping | avocado | |
| for topping | cucumber | |
| for topping | green onion | |
| for topping | toasted sesame seeds | |
| for topping | unagi sauce |
Instructions
SPICY MAYO
- To make the spicy mayo, mix together mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl. Once it's creamy and smooth, set aside.
SALMON 2. To make the salmon, cube it into small individual bites first. 3. Add mayo, sriracha, lime juice, sesame oil, low sodium soy sauce, and chili powder. Mix together until marinated evenly. Set aside.
ASSEMBLE AND BAKE 4. Preheat oven to 400°F. 5. Add 1 to 2 tablespoons of sticky rice to each nori square. Spread flat. Press into the cupcake tin until the tray is full. 6. Add about 1 to 2 tablespoons of the salmon on top. 7. Bake in the oven for 15 minutes. Optional, turn to broil for 2 minutes, give or take, until the top is crispy and golden. 8. Take out of the oven and pick your favorite toppings to add on top before enjoying!