Sushi Baked Muffin

By: Danny Chung

Ingredients 2 Nori Seaweed sheets – cut into four equal squares to fit into cavity of muffin tray2 cups sushi rice1 pc salmon, remove skin and cut into small cubes1 avocado – cut into small cubes 1 spring onion – diced4-5 pcs pickled ginger – cut into fine strips2 tabsp toasted white sesame seedsKewpie mayonnaiseSeasoning for Sushi Rice4 tabsp sushi seasoning1 tabsp mirin1 teasp saltSeasoning for Salmon cubes2 tabsp mayonnaise1 tabsp wasabi1 tabsp olive oil

Cooking instructionsAdd seasoning to sushi rice when cooked and mix by slicing motion repeatedly to loosen and cool it down rice faster.Set asidePut salmon cubes in bowl and add seasoning. Toss briefly. Set aside for 10 minsPreheat your oven to 180 degCOn each nori square, add about 1 - 1.5 tabsp of riceTransfer square into your muffin slot, pushing down gently to centre the ricePut about 4-5 salmon cubes on top of the rice in the muffin slot.Transfer muffin pan onto oven and bake for 15 minsGrill for 30 second or less to get that slightly charred surface.Keep an eye so that they will not get burnt.Remove to cool slightly and top with your avocado cubes, sesame seeds and drizzle of Kewpie mayonnaise.Sprinkle with chopped spring onion and pickled ginger strips.Enjoy…