1-First, preheat the oven to 400°F and lightly grease a muffin tin to get things ready. Combine the salmon, sea salt, soy sauce or coconut aminos, and mayonnaise in a large bowl and mix well until everything blends smoothly. In another bowl, coat the cooked sushi rice with rice vinegar to give it that classic tangy touch.

2-Next, cut the nori sheets into squares that fit the muffin tin cavities, then place 2-3 tablespoons of the rice mixture into each nori square. Fold and press the nori into the tin to form the cups. Top each one with about 2 tablespoons of the salmon mixture and slide them into the oven.

3-Bake for 15 minutes or until the salmon is cooked through, then add garnishes like mayonnaise, sesame seeds, and chopped green onions. The sushi cups can be served right away or kept in an airtight container in the fridge for up to two days. If you’re into other easy fish dishes, try a similar setup with maple soy glazed salmon for a sweet variation.