Instructions

• Preheat the oven to 400°F (200°C).
• Cut the salmon into small pieces and place into a medium bowl. Add the spicy mayonnaise and teriyaki sauce and stir until well combined. Cover the bowl and place it in the refrigerator.
• Cut the nori sheets into 12 large squares, approximately 3 x 3 in (7.5 x 7.5 cm) each. Set aside any extra pieces.
• Spoon about two tablespoons of the cooked sushi rice onto each sheet of nori, leaving a ¼ inch border around the edges.
• Place each nori sheet on top of a muffin tin compartment and use a spoon or your hands to press down the sheets to form a cup shape. Then add a spoonful of the salmon mixture into each rice-lined nori cup.
• Place the muffin tray into the preheated oven and bake for 15 to 20 minutes.
• Remove from the oven and allow the cups to cool for about 15 minutes in the muffin tins to help them retain their shape.
• Carefully remove each cup from the tin by lifting the corners of the seaweed.
• Garnish with a drizzle of additional spicy mayonnaise, sesame seeds, and green onion before serving.