Teriyaki Salmon Sushi Muffins
1 cup teriyaki sauce of choice
3 cups cooked sushi rice
3 sheets seaweed paper, cut into 4 squares
diced green onions
sauces: soy sauce or spicy mayo
Thaw salmon and pat dry.
Chop salmon into ½” pieces and marinate in 1 cup of teriyaki sauce for 30-60 minutes.
Preheat oven to 350 degrees.
Cut each sheet of seaweed paper into 4 squares.
On each square of seaweed, add a scoop of white rice and some salmon.
Press each sheet into a muffin tin to create a muffin shape.
Bake for 8 minutes at 350 degrees.
Top with green onions, avocado, and Furikake seasoning.
Serve with soy sauce and spicy mayo.