How to make it

1. https://www.youtube.com/embed/kKOjyUHAD0Y
2. Preheat oven to 400°F and lightly grease a standard size muffin tin.
3. To a medium bowl, combine sushi rice and Lee Kum Kee Seasoned Rice Vinegar. Mix until all of the rice is coated in the vinegar. Prepare your nori sheets by laying them out on a countertop. If using large nori sheets, cut them into squares small enough to fit into each cavity of your muffin tin.
4. Add about 2-3 tablespoons of your rice mixture to each nori sheet, then fold and place inside the muffin tin. Repeat until all of the cavities of your muffin tin are filled.
5. To a medium bowl, add cubed salmon, sea salt, Lee Kum Kee Minced Garlic, Lee Kum Kee Panda Brand Cooking Soy Sauce, and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Toss to coat well, until all of the ingredients are fully combined.
6. Top each nori cup with the salmon mixture, about 2 tablespoons. Bake for about 15 minutes or until salmon is cooked. Once done, remove from the oven, garnish with sesame seeds and chives. Serve with Lee Kum Kee Panda Brand Dipping Soy Sauce for dipping. Enjoy!