Ingredients:
- 1 cup sushi rice
- 200g sashimi grade salmon
- 1 tbsp kewpie mayo
- 1 tbsp sriracha mayo
- 1/2 cucumber finely chopped
- 1 tbsp chives finely chopped
- Olive oil spray
Instructions:
- Preheat oven to 200 degrees Celsius and cook sushi rice to packet instructions
- Spray a muffin tray with oil and place one heaped tablespoon of rice in each slot. Use a small espresso cup to push the rice down into a cup-like shape. Place in the oven for 30 minutes or until crispy
- Slice the salmon into small cubes and mix with kewpie mayo and sriracha
- Once the crispy rice cupcakes are cooked, Fill with the salmon mixture and top with cucumber and chives