# Ingredient List:
→ For the Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ For the Salmon Filling
06 - 8 ounces skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon honey
10 - 1 teaspoon grated fresh ginger
11 - 1 clove garlic, minced
12 - 2 green onions, finely sliced
→ For Assembly
13 - 6 sheets nori, halved
14 - 1 small avocado, sliced
15 - 1 small cucumber, julienned
16 - 1 tablespoon toasted sesame seeds
→ For Serving (Optional)
17 - Soy sauce
18 - Wasabi
19 - Pickled ginger
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with silicone liners.
02 - Rinse sushi rice in cold water until clear. Combine rice and water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
03 - Combine rice vinegar, sugar, and salt in a small bowl; microwave for 30 seconds. Drizzle mixture over warm rice and fold gently. Cool to room temperature.
04 - Place salmon fillet on foil-lined baking sheet. Mix soy sauce, sesame oil, honey, ginger, and garlic in a bowl; brush salmon with marinade. Bake for 12 to 15 minutes until cooked through. Flake salmon and mix with green onions.
05 - Cut nori sheets in half to create 12 strips. Press a nori strip into each muffin cup, allowing edges to extend above the rim.
06 - Place a heaping tablespoon of seasoned rice into each nori-lined cup, pressing gently. Add flaked salmon. Top with avocado and cucumber.
07 - Sprinkle with toasted sesame seeds. Bake assembled cups for 5 minutes to crisp the nori and warm the fillings.
08 - Allow cups to cool for 2 minutes before removing from tin. Serve with soy sauce, wasabi, and pickled ginger as desired.
