crispy seaweed thins sriracha
24 / 487 kcal
prep time 5-10 mins
cook time 15-20 mins
preheat the oven to 180 °C
add salmon to a bowl and mix in the soy sauce, sriracha mayo + garlic powder. set aside.
place a seaweed thin on top of each cup of a muffin tin.
to a seperate sheet of seaweed thins, add 1 tbsp of rice to the centre and press down gently. carefully place into each compartment of the muffin tin, on top of the first sheet of seaweed.
bake for 15-20 minutes, or until the salmon is cooked through.
remove from the oven and top with sriracha mayo, chives and spring onions