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¾ cup dry sushi rice, prepared according to package directions
1 pound salmon, cut into bit size pieces
2 tablespoons Kewpie mayo
2 tablespoons soy sauce
1 tablespoon Cilantro Lime Seasoning
3 nori sheets
½ cup Kewpie mayo
¼ cup Sweet & Spicy Thai Chili Sauce
1 teaspoon rice vinegar
1 tablespoon sriracha
scallions and sesame seeds for garnish
Preheat oven to 400F. Prepare sushi rice according to package directions.
Mix together salmon, 2 tablespoons Kewpie mayo, soy sauce, and Cilantro Lime Seasoning. Set aside.
Cut each nori sheet into 4 squares. You should end up with a total of 12 squares.
Spread about 3 tablespoons of cooked sushi rice on 1 nori square. Press into 1 cup of a 12 cup muffin tin. Repeat with remaining rice and nori squares.
Top each cup with salmon. Bake for 15 minutes or until salmon is cooked through. Broil for 2-3 minutes if desired.
To make bang bang sauce, whisk together remaining ½ cup Kewpie mayo, Sweet & Spicy Thai Chili Sauce, rice vinegar, and sriracha.
Top baked salmon cups with bang ban sauce, scallions, and sesame seeds.
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