Wild Smoked Salmon Sushi Cups

Method

1. Preheat the oven to 160°C fan-forced.
2. Cut each sheet of nori into quarters.
3. Grease the inside base and sides of a muffin tin. To mould the nori, lightly dampen four squares and place them inside the tin.
4. Place the tin in the preheated oven and bake for 5–6 minutes. Carefully remove the nori cups and allow to cool for 1 minute before gently lifting them from the tin. Set aside and repeat with the remaining nori, greasing the tin between each batch.
5. Meanwhile, wash the rice under running water until the water runs clear. Place the rice in a medium pot and add two cups of water. Bring to the boil over high heat.
6. Once boiling, reduce to a simmer and cook for 15 minutes, or until the water has been absorbed. Turn off the heat and allow to sit for 15 minutes. Stir through the mirin, then transfer the rice to a bowl and allow it to cool completely.
7. To assemble, place the nori cups on a serving platter and spoon one tablespoon of cooked rice into each cup. Evenly cut the smoked salmon into twenty-four pieces and place on top of the rice with the sliced cucumber. Sprinkle over the spring onion and sesame seeds, and serve with Kewpie mayo and soy sauce.

1. Find Barossa Fine Foods Wild Smoked Salmon at Coles, Woolworths, selected independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.