Directions

To Make

1. Place 2 sheets of Obento Nori Sheets into food processor, blitz until finely broken into flakes. Alternatively, place the sheets inside a reusable plastic bag and crush by hands into flakes.
2. Heat a frying pan without oil over medium heat. Toast the nori flakes with sugar, salt, and white sesame until fragrant. Set aside to cool.
3. Rinse Obento Sushi Rice under cold water until water runs clear. Drain for 15 minutes. Cook rice with water in a rice cooker.
4. Once cooked, transfer to a large tray. Let it cool for 5 minutes, then gently fold in Obento Sushi Seasoning. Allow to cool to room temperature.
5. In a mixing bowl, combine salmon cubes with all marinade ingredients. Mix well and let sit for 15 minutes. Divide into 12 equal portions.
6. Overlap 2 quartered nori pieces and place into the cupcake cavity to form a base.
7. Add about 40g sushi rice into each mould and press down gently to fill out the base. Top each rice base with a portion of marinated salmon.
8. Air fry at 170°C for 10-14 minutes or bake at 180°C for 12-15 minutes, until salmon is just cooked.
9. Garnish with sriracha mayo, diced cucumber, and nori flakes. Serve.