Baked Sushi Salmon Muffins

Preheat the oven to 375°F. In a large bowl, add salmon cubes (cut into ½-inch cubes), gochujang, soy sauce, rice wine vinegar, and sesame oil. Mix to combine and let sit in the fridge for 10 minutes to marinate. Grease a muffin tin with cooking spray. Place a nori square (cut into 3-inch squares) plus about a tablespoon of cooked white sushi rice (cooked according to package instructions) into each muffin holder. Top the rice with about a tablespoon each of marinated salmon. Bake for about 10 minutes, until the salmon is cooked but still tender. Once the “muffins” are baked, top each with Kewpie mayonnaise, togarashi or red chili flakes (to taste), some diced cucumber, scallion slices (finely sliced on the bias), and sesame seeds for garnish. Enjoy!