Salmon Sushi Cups

STEP 1: Cut seaweed sheets. Evenly spread calrose rice onto seaweed sheets. Transfer to a cupcake/muffin tin. STEP 2: Cut approximately 10oz of salmon into bite sized pieces. Set aside. STEP 3: Combine 2.5 tbsp of mayo, 2 tsp of granulated garlic powder, 2 tsp of soy sauce, 2 tsp of sesame oil, and a drizzle of Chin-Su Original Hot Sauce. STEP 4: Transfer salmon into spicy mayo mix. Add spicy salmon blend into seaweed rice cups onto cupcake/muffin tins. STEP 5: Option 1: Bake at 350 degrees for 5 mins. Option 2: Torch & sear. STEP 6: Top with tobiko, chopped scallions, jalapeño peppers & Chin-Su Original Hot Sauce.