Baked Chipotle Salmon Sushi Cups with Trout Roe

Recipe adapted from Half Baked Harvest

INGREDIENTS
2 packages Tsar Nicoulai Smoked Salmon, cut into bite size pieces
2 tablespoons mayo
1-2 tablespoons chopped chipotle in adobo
2 tablespoons soy sauce
kosher salt and pepper
12-24 nori seaweed wraps
2 cups cooked rice
Tsar Nicoulai Gold Pearl Trout roe, for serving
green onion, avocado, and sesame seeds, for serving

CHIPOTLE MAYO (optional)
1/3 cup mayo
1/3 cup cream cheese
1-2 tablespoons chopped chipotle in adobo
2 teaspoons soy sauce
1 teaspoon honey

METHOD
1. Preheat the oven to 400° F. Lightly oil a cupcake tin.

2. In a bowl, toss the salmon with the mayo, chipotle in adobo, and soy sauce. Season with pepper.

3. Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Spoon salmon evenly over the rice.

4. Bake for about 10 minutes. Carefully remove cups from the tin. Top with avocado, trout roe, green onions and sesame seeds.

5. If using the mayo: melt the cream cheese in the microwave for 20-25 seconds. Whisk in all remaining ingredients. Add to the cups.