Japanese Sushi Muffin Cups

By: Danny Chung

Ingredients for Spicy Mayo3 tabsp mayonnaise1 tabsp Sriracha½ teasp sesamine oil1 tabsp mirin1 teasp sugar1 tabsp lime juice1 tabsp olive oilMix above and set asideSalmon200 gm salmon pieceWash and cut into small cubes2 tabsp spicy kewpie mayo1 tabsp Sriracha1 tabps lime juice½ teasp sesamine oil1 tabsp soy sauce1 teasp sugar½ teasp salt½ teasp black pepperMix in a large bowl and set asideNote: The above can be repeated for 200gm prawns, cleaned and deveined and cut into cubes)Other3 nori sheets, cut all into four quarters2 cups sushi rice, cooked and flavour with sushi seasoningLet rice cool and set aside

Preheat oven to 200CAdd 1-2 tabsp sushi rice and spread on the nori square(Note: It would be easier to wet your hands and spread the rice)Gently press into cupcake tin until fullAdd 1-2 tabsp salmon on topBake for 15 minsSet oven to grill and broil for 1-2 mins until the top golden and crispyRetrieve and squeeze a bit of spicey mayo on top..Keep excess spicy mayo, if any, for dippingSprinkle with sesamine seed and chopped spring onion for garnishingServe and enjoy.