Crispy Rice Sushi Cupcakes with spicy salmon, cucumber & chives

Ingredients:

• 1 cup sushi rice  

• 200g sashimi grade salmon  

• 1 tbsp kewpie mayo

• 1 tbsp sriracha mayo

• 1/2 cucumber finely chopped

• 1 tbsp chives finely chopped

• Olive oil spray
  

Instructions:

• Preheat oven to 200 degrees Celsius and cook sushi rice to packet instructions

• Spray a muffin tray with oil and place one heaped tablespoon of rice in each slot. Use a small espresso cup to push the rice down into a cup-like shape. Place in the oven for 30 minutes or until crispy

• Slice the salmon into small cubes and mix with kewpie mayo and sriracha

• Once the crispy rice cupcakes are cooked, Fill with the salmon mixture and top with cucumber and chives