Sushi muffins

Ingredients for 20 servings:

• 5 nori sheets
• 270 g salmon, fresh, sushi quality
• 1 ½ cup(s) sushi rice
• 1 bunch of spring onions
• 1 avocado(s)
• 6 tbsp sesame oil
• 4 tbsp olive oil
• 2 tbsp sesame seeds
• Salt
• pepper
• 4 tbsp mayonnaise
• 1 tbsp teriyaki sauce
• possibly sriracha sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cook the rice according to the package instructions. In my case, it took 15 minutes of cooking time + 10 minutes of resting time. In the meantime, skin the salmon and cut into small cubes. Be sure to use only fresh, sushi-quality salmon, as it will be eaten raw! Wash the spring onions and cut into small rings. Peel the avocado and also cut the flesh into small cubes. Marinate everything in a marinade. To do this, mix together sesame oil, olive oil, sesame seeds, and a little salt and pepper. Mix the mayonnaise and teriyaki sauce to make a sauce. Quarter the nori sheets, cover with about 1 tablespoon of rice, and then press each quarter into a muffin tin. Tip: This works best with a teaspoon. Place the salmon, spring onion, and avocado, along with the marinade, on top. Arrange the muffins on a plate and top with teriyaki mayonnaise and/or sriracha sauce, if desired.