Spicy Salmon Rice Muffins
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Experience sushi flavors with this simple and delicious salmon appetizer. These spicy salmon rice muffins will impress all your guests!
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Total time
- 30 minutes
- Yield
- 12 muffins
Ingredients
3 sheets nori paper 1½ cups (260 g) cooked sushi rice, cooled Salmon: 1 lb (0.45 kg) salmon, skin removed + cubed small 2 tbsp sesame oil (or olive oil) 1 tbsp low sodium soy sauce 1 tbsp honey 2 scallions, diced ½ tsp garlic powder ½ tsp onion powder ½ tsp chili powder ½ tsp paprika ½ tsp dried oregano Salt, to taste Spicy Mayo: ¼ cup (55 g) Kewpie mayo 2 tsp Sriracha sauce 1 tsp honey Toppings: ½ avocado, diced small 2 tsp black sesame seedsInstructions
- Cut Nori: Use scissors to cut each nori sheet into four equal squares (12 total)
- Marinate Salmon: In a bowl, toss cubed salmon with sesame oil, soy sauce, honey, scallions, and spices. Let marinate for 30 minutes to 4 hours
- Line Muffin Tray: Place one nori square in each slot of a silicone muffin tray and press in 1 tbsp cooled sushi rice
- Add Salmon: Fill each muffin slot with 4–5 cubes of marinated salmon
- Bake: Preheat oven to 400°F (200°C). Bake for 15–17 minutes. Optional: broil for 1–2 minutes to brown the tops
- Make Sauce: In a small bowl, mix Kewpie mayo, Sriracha, and honey. Adjust to taste
- Top Muffins: Let muffins cool slightly. Top with avocado cubes, black sesame seeds, and a drizzle of spicy mayo
Notes
You can use basmati rice instead of sushi rice Store leftovers in your fridge for up to 2 days Avoid reheating for best texture Use a silicone muffin tray for best results Don’t overfill with salmonNutrition
- Calories
- 151
- Fat
- 10g
- Saturated fat
- 1g
- Sugar
- 2g
- Sodium
- 114mg
- Protein
- 8g
- Carbohydrates
- 8g
- Fiber
- 1g