Chicken Mayo Rice Cups

Preheat the oven to 180℃

Rinse the sushi rice well in a strainer, until the water runs clear

Add the water and the rice to a pot, and bring the water to a boil on medium heat.

Reduce the heat to low and allow the rice to cook until tender, until all the water has been reduced and absorbed.

Remove from heat and set aside to cool

In a saucepan, combine the rice wine vinegar, oil, sugar and salt, and heat over medium heat. Allow to cook until the sugar has dissolved, then set aside to cool.

Stir the mixture into the rice, until well combined.

Spray a muffin pan with spray and cook.

Spoon the sushi rice into the muffin pan and even it out and flatten the rice with a measuring cup.

Using a measuring spoon, create a well in the centre of the rice

Lightly spray the rice cups with water and place the muffin pan into the oven, bake until the edges of the rice cups have slightly browned.

Remove from the oven and set aside

Combine the ingredients for the chicken mayo filling together in a bow

Fill the centre of the rice cups with the chicken mayo.

Top each rice cup with sliced spring onion and serve.