Ingredients:

  • 2 cups cooked short-grain sushi rice (400g)
  • 3 tbsp seasoned rice vinegar (45ml)
  • 1 tbsp granulated sugar (12g)
  • 0.5 tsp kosher salt
  • 4 large nori sheets, cut into 4-inch squares
  • 1 tbsp furikake seasoning
  • 0.5 lb fresh Atlantic salmon, skinless and cubed (225g)
  • 2 tbsp Kewpie mayonnaise (30g)
  • 1 tbsp Sriracha (15g)
  • 1 tsp toasted sesame oil (5g)
  • 1 ripe avocado, diced (150g)
  • 0.5 English cucumber, finely diced (150g)
  • 2 tbsp unagi sauce (eel sauce)
  • 1 tbsp thinly sliced green onions
  • 1 tsp toasted sesame seeds

Instructions:

  1. Season the rice: While the 400g of cooked rice is still hot, gently fold in the rice vinegar, sugar, and salt using a slicing motion with a spatula. Allow it to cool slightly to temper the starch.
  2. Prepare the nori shells: Lightly grease a 12-slot muffin tin. Press a 4-inch nori square into each slot. If stiff, briefly soften over steam. Place 2 tablespoons of seasoned rice into each nori cup and press down firmly to create a nest.
  3. Marinate the protein: In a medium bowl, combine the cubed salmon (or chopped shrimp), Kewpie mayo, Sriracha, and sesame oil. Mix until the protein is thoroughly coated.
  4. Bake: Top each rice cup with a spoonful of the marinated protein mixture. Bake at 400°F (200°C) for 15 minutes until the nori is crispy and the salmon is cooked through.
  5. Garnish and serve: Remove from the oven and top each cup with diced avocado, cucumber, furikake, green onions, and sesame seeds. Drizzle with unagi sauce before serving.