Angela Taliaferro's American Sushi Cups

 "We Americans love muffin trays. We put everything and anything in them. So today we're going to try something new! We are making sushi cups with Andfjord Salmon," says chef Angela Taliaferro. 

At Andøya in Vesterålen, Andfjord Salmon is developing the world's most sustainable and fish-friendly facility of its kind. Andfjord Salmon's patented flow-through system combines the best of sea and land-based salmon farming. And it is this salmon that Texan native Angela is now preparing for us in muffin trays.  

Salmon in muffin trays

You will need a muffin tray, or a minimuffin tray. The minimuffins are perfect for tapas or if you just want an appetizer for example.

Turn on the smoker and set it to 120 degrees Celsius or set your oven to 180 degrees Celsius.  

Lubricate the muffin tray with a little spray oil or use paper towels with a little oil. 

Top a tablespoon with sushi rice and place in the middle of the nori paper. Place the paper in the muffin tray and use the spoon to press the rice into the paper. You do this until you get an even layer.  

Repeat the process until you have filled all the moulds.  

How to make sriracha sauce 

Finely chop the spring onion and mix with mayonnaise, sriracha sauce, salt or soy sauce. Set half of the sauce aside – you will use this afterwards to decorate the muffin tops.   

Mix the salmon together with one part of the sauce. Spread in all the muffin moulds. 

Place the tray in the smoker or oven. It is up to you how raw you want the fish to be. For those who don't like it raw, you can bake/smoke them until they're completely done. Alternatively, leave the salmon in the oven for a shorter time. 

"After 8-12 min, you can turn on the grill to get some colour on top. If you have a gas burner, you can also use this to get a nice grilled surface. Sprinkle the rest of the sauce over the top after the muffins have cooled slightly, and sprinkle toasted nigella seeds or sesame seeds on top," says Angela.