Sushi Baked Cups with Salmon and Avocado

Ingredients

• 1 lb salmon, cubed
• 2 tbsp soy sauce
• 2 tbsp Kewpie mayonnaise
• 1 tbsp sriracha
• 1 tsp other seasonings (e.g., sesame oil, garlic powder)
• 1 cup cooked sushi rice
• 4-6 sheets nori (seaweed)
• 2 avocados, halved and pitted
• 1/4 cup Greek yogurt
• 2 tbsp cilantro
• 1 tbsp lime juice
• Salt to taste
• 1 avocado, diced
• Sesame seeds for garnish (optional)

Instructions

1. In a bowl, combine cubed salmon with soy sauce, Kewpie mayonnaise, sriracha, and other seasonings. Mix well and let marinate for at least 15 minutes.
2. Preheat oven to 375°F (190°C).
3. Cut nori sheets into squares large enough to line the muffin tin cups.
4. Press the nori squares into the muffin tin cups, creating a 'cup' shape.
5. Spoon cooked sushi rice into the nori-lined cups, filling about halfway.
6. Add the marinated salmon cubes on top of the rice.
7. Bake in the preheated oven for 10 minutes, or until the salmon is cooked through and slightly browned.
8. While the cups are baking, prepare the creamy avocado sauce. In a food processor, combine the avocado flesh, Greek yogurt, cilantro, and lime juice. Blend until smooth and creamy. Season with salt to taste.
9. Once the sushi cups are out of the oven, top each with diced avocado.
10. Drizzle the creamy avocado sauce over the top of each cup.
11. Garnish with sesame seeds, if desired.
12. Serve and enjoy!