Sushi Muffins

Cook the sushi rice according to package instructions. While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl; stir until dissolved.

When the rice is done, gently fold the vinegar mixture into the rice, then spread the seasoned rice onto a large plate to cool to room temperature.

Cut the nori sheets into twelve large squares. Spoon a portion of the cooled rice onto each square, pressing the rice into the wells of a muffin tin to form a base.

Dice the salmon and toss it with soy sauce, sesame oil, and honey. Distribute the salmon mixture evenly over the rice in each muffin cup.

Preheat the oven to 400°F (392°F). Bake the assembled nori cups for 8–10 minutes, or until the salmon is cooked through.

While the muffins are baking, dice the avocado. Once baked, top each muffin with diced avocado, a drizzle of sriracha mayo, and a sprinkle of fresh chives.