Crispy Rice Cups Stuffed with Spicy Salmon

Spray a muffin tin generously with cooking spray. Place about 1/4 cup of rice into each muffin holder. Spray a small cup with cooking spray and use the bottom to smash the center of the rice into cup shapes. Place into the freezer for 20 mins. Preheat oven to 400F. Spray the rice muffins with cooking spray and bake for 25 mins. Set oven to broil and allow the tops to lightly char for a minute or two. Remove from oven and let rest for 20 minutes. In a bowl, combine the salmon, kewpie mayo, sriracha, soy sauce, cucumber, and scallions. Stir to evenly mix. Into the rice cups, add in the spicy salmon mixture. Garnish with more sriracha, scallions, sesame seed, and a jalapeño slice. Serve and enjoy!