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- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 1 h 5 m
- Serves
- 12
Ingredients
- 1 lb
- salmon fillet, cut into small cubes
- 454 g
- ¼ tsp
- salt
- 1.25 mL
- 2 tbsp
- Compliments Soy Sauce
- 30 mL
- ¼ cup
- Kewpie mayonnaise or Compliments Mayonnaise
- 60 mL
- 2 ½ tsp
- sriracha
- 12.5 mL
- 2 tsp
- finely grated ginger
- 10 mL
- 1
- green onion, finely chopped
- 1 ½ cups
- cooked sushi rice
- 360 mL
- 2 tbsp
- rice vinegar
- 30 mL
- 1 tbsp
- granulated sugar
- 15 mL
- Pinch of salt
- 3
- sushi nori sheets, each cut into 4 squares
- For the garnish:
- ¼ cup
- Kewpie mayonnaise or Compliments Mayonnaise
- 60 mL
- 1 ½ tsp
- sriracha
- 7.5 mL
- 1 tbsp
- toasted Compliments Sesame Seeds
- 15 mL
- 1 tbsp
- finely chopped chives or green onion
- 15 mL
Directions
Step 1
Preheat the oven to 220°C (425°F). Spray a 12-cup muffin pan with oil.
Step 2
In a bowl, combine salmon cubes, soy sauce, salt and mayonnaise, tossing to coat.
Step 3
In a small microwave-safe bowl, combine rice vinegar, sugar and salt. Microwave on high until just hot, about 30 seconds; stir to dissolve sugar.
Step 4
In another bowl, combine cooked rice, vinegar, granulated sugar and salt, stirring with a fork.
Step 5
Cut nori into squares to fit into each muffin well; line each well with a square. Portion and spoon heaping 1 tbsp of the rice mixture into each nori well. Bake until rice is lightly toasted, 4-5 minutes, then top with 2 tbsp of the salmon mixture.
Step 6
Return to the oven and bake until the salmon is cooked, about 9 minutes. Immediately remove to prevent nori from becoming soggy; garnish with spicy mayo, sesame seeds and chives.
Tip
- Place 1 cup of sushi rice in a bowl and fill with cold water; swish rice with your hand and drain in a fine strainer. Repeat until the water runs clear. Place rinsed rice in a pot filled with 1 ¼ cup cold water; let stand for 20-30 minutes.
- Bring rice to a boil over medium-high heat; immediately reduce heat to low and cover. Cook for 12 minutes; remove from heat and let stand, covered for 15 minutes.
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