Mini Salmon Sushi Nori Cups

Servings: 12-14

• BUBBL’R Triple Berry, for serving
• 2 tbsp. Butter, softened
• 1 lb. Salmon, skin removed and finely cubed
• 2 tbsp. Soy Sauce
• 2 tbsp. Japanese Mayo, or regular mayo
• 1 tbsp. Apple Cider Vinegar
• ½ tsp. Salt
• ½ tsp. Black Pepper
• 1 ½ cups Cooked Sushi Rice
• 2 tbsp. Rice Vinegar
• 8-12 Nori Seaweed Wraps

1. Preheat oven to 400F. Grease a muffin tin with butter. Place in the freezer while you prepare the salmon.
2. In a large bowl, combine the finely chopped salmon, soy sauce, mayo, apple cider vinegar, salt, and black pepper. Toss together until all ingredients are well combined.
3. Use kitchen scissor to carefully cut the nori wraps into 4 equal-sized squares. Each square should be about 3-4” inches.
4. Remove the muffin tin from the freezer. Working one cup at a time, place 2 nori squares over a muffin tin cup then add 2-3 tbsp. cooked sushi rice in the center.
5. Use the back of a spoon to push the rice and nori squares into the muffin tin. This helps the nori squares to not break.
6. Spoon 1-2 tbsp. of the salmon on top of the rice. Repeat with remaining muffin cups.
7. Bake for 12-15 minutes.
8. (Optional) Garnish with scallions, avocado, and spicy mayo to serve.
9. Enjoy with BUBBL’R Triple Berry for a complimentary refreshment!