Directions 10 steps | 85 Minutes
Prepare the sushi rice. Rinse the shot-grain rice until the water runs clear.
Use either a rice cooker to cook the rice or cook the rice on a stovetop. To cook rice on the stovetop, soak the rice in water for 30 minutes. Drain the rice. Transfer the rice to a saucepan with a lid. Place one cup of water and the drained sushi rice. Bring the mixture to a boil over medium-high heat. Cover the saucepan. Reduce the heat to medium-low and simmer for 10 minutes. Turn off the heat and let the rice steam for 10 minutes with the lid intact.
While the rice is steaming, stir together the rice vinegar, granulated sugar and salt until the sugar dissolves.
In a large mixing bowl, transfer the cooked rice to the center. Allow the rice to cool for 10 minutes. Pour the rice vinegar mixture over the rice and mix with a large spoon or rice paddle. Set aside.
Prepare the salmon. In a mixing bowl, combine the tamari (or soy sauce), softened cream cheese, Japanese mayonnaise and Sriracha. Stir until well combined.
Add the cubed salmon and toss until well coated. Refrigerate until ready to use.
Prepare the sushi cupcakes. Preheat the oven to 400°F. Cut each nori sheet into four even squares for a total of twelve squares. In a cupcake pan, place a nori square over a cupcake cavity. Add 2-3 tablespoons of the prepared sushi rice and press into the cupcake cavity.
Top with the salmon mixture. Repeat with the remaining nori squares. Bake until the salmon are cooked through, about 15 minutes. If desired, turn the oven to broil and broil the sushi cupcakes until lightly charred on top.
While the sushi cupcakes are baking, prepare the wasabi mayonnaise by combining the Japanese mayonnaise with one tablespoon of wasabi powder. If desired, add more wasabi powder, to taste. Slice the cucumbers and avocado into small and thin slices.
Let the sushi cupcakes cool for about 5 minutes before removing them from the pan. Place the sliced cucumber and avocados decoratively on the side of each cupcake. Drizzle the wasabi mayonnaise and the Sriracha. Top with the crispy panko crumbs and finely chopped green onions. Serve and enjoy!
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Kewpie is a Japanese mayonnaise and will provide an authentic flavor.