Salmon Sushi Muffins
Ingredients
- Equipment: 12 slot muffin tin
- 4 sheets nori seaweed, cut into squares that fit into the muffin tin slots
Sushi rice:
- 2 cups sushi rice
- 2 ½ cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
Salmon:
- 400g salmon, skin removed + cubed small
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp sesame oil
Spicy mayo:
- 1/4 cup kewpie mayo
- 2 tsp sriracha sauce
Toppings:
- 1/2 avocado, diced small
- 1/2 cucumber, diced small
- 2 tsp sesame seeds
Tips for the best Salmon Sushi Muffins
Cut the nori sheets into squares that fit neatly into the muffin tin slots.
To make sure your salmon, avocado, and cucumber fit neatly in the muffin tin, cut them into small, bite-sized cubes. This also makes each bite a balanced mix of flavours and textures.
For extra texture, sprinkle sesame seeds on top before baking.
Directions
- Cook the sushi rice in a pot or rice cooker. Once cooked, gently stir in the rice vinegar and sugar. Let it cool slightly.
- In a small bowl, mix the soy sauce, honey, and sesame oil. Toss the cubed salmon in the marinade and let it sit for 10-15 minutes.
- In another small bowl, combine the kewpie mayo and sriracha sauce.
- Preheat your oven to 180°C (350°F).
- Spoon a small amount of sushi rice onto each nori square.
- Place the nori squares in each muffin tin slot, pressing it gently to line the bottom and sides of the muffin tin.
- Add a few cubes of the marinated salmon on top of the rice in each muffin slot.
- Place the muffin tin in the oven and bake for 15 minutes, or until the salmon is cooked through and the rice is slightly golden around the edges.
- Once out of the oven, sprinkle the muffins with sesame seeds. Top with diced avocado and cucumber, and spoon a small amount of spicy mayo over the salmon. Enjoy!
Ingredients
- Equipment: 12 slot muffin tin
- 4 sheets nori seaweed, cut into squares that fit into the muffin tin slots
Sushi rice:
- 2 cups sushi rice
- 2 ½ cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
Salmon:
- 400g salmon, skin removed + cubed small
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp sesame oil
Spicy mayo:
- 1/4 cup kewpie mayo
- 2 tsp sriracha sauce
Toppings:
- 1/2 avocado, diced small
- 1/2 cucumber, diced small
- 2 tsp sesame seeds
Tips for the best Salmon Sushi Muffins
Cut the nori sheets into squares that fit neatly into the muffin tin slots.
To make sure your salmon, avocado, and cucumber fit neatly in the muffin tin, cut them into small, bite-sized cubes. This also makes each bite a balanced mix of flavours and textures.
For extra texture, sprinkle sesame seeds on top before baking.
Directions
- Cook the sushi rice in a pot or rice cooker. Once cooked, gently stir in the rice vinegar and sugar. Let it cool slightly.
- In a small bowl, mix the soy sauce, honey, and sesame oil. Toss the cubed salmon in the marinade and let it sit for 10-15 minutes.
- In another small bowl, combine the kewpie mayo and sriracha sauce.
- Preheat your oven to 180°C (350°F).
- Spoon a small amount of sushi rice onto each nori square.
- Place the nori squares in each muffin tin slot, pressing it gently to line the bottom and sides of the muffin tin.
- Add a few cubes of the marinated salmon on top of the rice in each muffin slot.
- Place the muffin tin in the oven and bake for 15 minutes, or until the salmon is cooked through and the rice is slightly golden around the edges.
- Once out of the oven, sprinkle the muffins with sesame seeds. Top with diced avocado and cucumber, and spoon a small amount of spicy mayo over the salmon. Enjoy!
Helpful Tips
Storage
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
Substitutions
Serving Suggestions
Watch How to Make It
