Egg cup sushi with salmon

For the rice: Rinse the rice drain in a colander, leave. In a pot with 200 ml of water to the boil and cook covered over low heat for about 15 minutes. Pull pan off the heat, remove cover. Cover rice with a kitchen towel and let stand for 10 minutes. Mix the rice vinegar, sugar and salt. Hot rice in a shallow bowl, turn carefully with a wide spatula, sprinkle it with rice vinegar mix. Rice with gentle tossing (do not stir!) To cool to room temperature, the grains do not squeeze it.

Stir mustard and honey smooth: for the sushi. Cut the salmon 16 equal pieces (about 4 x 4 cm).

Brush an egg cup with oil and line with plastic wrap. 1 slice of salmon lay on the bottom of the cup, give it a dab of honey mustard. Fill egg cups with rice and press on it slightly.

Egg cup on a plate or cutting board fall, remove the foil carefully. Produced in this way 16 sushi. Serve garnished with dill and serve.