Baked Salmon and Nori Rice Cups

Instructions

1. 1

   Rinse the rice in a sieve and drain thoroughly. Put it in a 1.5-litre saucepan with the 270 ml water. Bring to a boil over medium-high heat, cover and reduce to low. Simmer gently for 15 minutes, then remove from the heat and leave covered for 10 minutes.

2. 2

   While the rice cooks and stands, preheat the oven to 200°C/400°F. Brush the rapeseed oil over a 12-hole metal muffin tin with approximately 100 ml wells. Cut each nori sheet into four equal squares.

3. 3

   Thinly slice the scallions. On a separate board, cut the raw, skinless, boneless salmon into 1.5 cm pieces. Mix the salmon with the scallions, 30 g mayonnaise, sesame oil, 2 tsp sriracha and salt. Wash your hands and clean the knife, board and surfaces after handling the raw fish.

4. 4

   Fluff the rice and let excess steam escape for 2 minutes. Lay the nori squares on a clean surface and divide the warm rice evenly among them. Leave for 1 minute to soften the nori, then gently lower each square into a muffin well, pressing the rice lightly into the base.

5. 5

   Divide the salmon mixture evenly among the cups; the filling can mound slightly above the rims. Bake on the middle shelf for 14–18 minutes, until the salmon reaches 63°C/145°F in the centre of several pieces, including those in the middle cups.

6. 6

   While the cups bake, use a clean spoon and bowl to mix the remaining 30 g mayonnaise with the remaining 0.25 tsp sriracha. Keep this topping separate from utensils that touched raw salmon.

7. 7

   Leave the baked cups in the tin for 5 minutes, then carefully loosen and lift them out with a spoon. Drizzle with the spicy mayonnaise, sprinkle with the sesame seeds and serve three cups per person.