Baked California Rolls with Smoked Salmon and Surimi

Ingredients:

For the Rice Cups:

3 cups cooked sushi rice

2 teaspoons rice vinegar

24 nori squares

For the Filling:

1 cup shredded surimi

8oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked

2 cucumbers, diced small

2 avocados, pitted, scooped, then chopped into 1/2 in cubes

4 green onions, thinly sliced on the bias (diagonally)

1-1/2 teaspoons sesame oil

3 tablespoons rice vinegar

2 tablespoons soy sauce

For the Spicy Mayo Drizzle:

1/2 cup mayonnaise

4 teaspoons sriracha

For the Garnish:

Sesame seeds

Furikake seasoning

Procedure:

Preheat the oven to 400F and lightly grease a standard muffin tin.

Cut nori sheets to fit each cavity of the muffin tin, then mix the cooked rice and the rice vinegar in a bowl.

Add 2-3 tablespoons of the rice mixture to each nori sheet and press them into the muffin tin cavity, folding the sides to fit.

Repeat with each muffin cavity until all are filled, then bake the cups for 15 minutes.

While the cups are baking, combine the surimi, smoked salmon, avocado, cucumber, soy sauce, sesame oil, and vinegar in a medium size bowl.

Toss gently to combine, then chill while the rice cups cook.

Now combine the mayonnaise and the sriracha in a small bowl.

Remove the rice cups from the muffin tins, then arrange on a platter.

Add the seafood filling to each rice cup, then top with sesame seeds and furikake seasoning.

Drizzle with spicy mayo and serve.