Baked Salmon Sushi Cups

Directions

1. Place a rack in the upper third of the oven, preheat to 400°,. Lightly coat a standard 12-cup muffin tin with cooking spray. Scoop 1 heaping tablespoon of sushi rice into the center of each piece of nori. Transfer nori to prepared tin rice side up. Using a spoon, gently pack rice into an even layer in the bottom of the cup.
2. In a large bowl, toss salmon, scallions, oil, 2 tablespoons mayonnaise, 1 tablespoon balsamic, 2 teaspoons sriracha, and 1/4 teaspoon salt until combined. Divide salmon mixture among muffin cups (about 1/4 c. each), spooning on top of rice. Bake until salmon is almost cooked through, about 11 minutes.
3. Turn on the broiler and broil, watching carefully to ensure the salmon doesn't burn until the tops are charred in places and the salmon is cooked through 2 to 4 minutes. Let cool for 5 minutes.
4. Meanwhile, in a small bowl, combine the remaining 2 tablespoons of mayonnaise, balsamic, and sriracha. Arrange sushi cups on a platter. Drizzle with mayonnaise mixture. Sprinkle with sesame seeds and scallions.