Killer Crack Salmon Muffins
These little sushi style salmon cups are a killer recipe for your next together. Very addictive.
This is definitely my most favorite way to make salmon – the flavor is THE BEST I’ve every tried. I kid you not. The beauty of this recipe is that you don’t have to make these muffins, you can use the marinade and glaze for large pieces of salmon to serve however you please.
After my Spicy Salmon Sushi Rice Muffins went viral, I knew I had to create a runner up with salmon but I think this is better by far. The flavor combination is exceptional to say the least.
Thank you for swinging by Hungry Happens! If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
Killer Crack Salmon Muffins
Equipment
- 12 slot silicone muffin tray
Ingredients
- 3 sheets nori paper
- 1½ cups cooked sushi rice, fully cooled
Killer Crack Salmon:
- 1 lb salmon, skin removed + cubed small
- 2 tbs olive oil
- 1 tbs sesame oil
- 1 tbs low sodium soy sauce
- 1 tbs unseasoned rice vinegar
- 1 tbs honey
- 1 tbs ginger
- 3 cloves garlic, minced
- 1 tbs sesame seeds
- 2 scallions, diced
Glaze:
- 1 tbs toasted sesame oil
- 2 tbs honey
- 2 tsp soy sauce
- 1 tsp Sriracha sauce
- 1 tsp ginger
- 1 tsp sesame seeds
Optional Toppings:
- sliced scallions, shredded carrots
Instructions
- Preheat your oven 400℉. Grab a scissor and cut your nori sheets into 4 equal squares.
Salmon:
- In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
- To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Glaze:
- Whisk together all the ingredients for the glaze. Taste and adjust if needed.
Notes
Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.
Nutrition
Calories: 141kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 132mg | Potassium: 215mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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Thank you for sharing. Delicious!
I’m glad you liked the recipe Lisa! Thanks for the kind feedback!
Came out great, so delicious! Thank you for sharing.
Hi Oscar! I’m so glad you liked them! Thanks for the kind feedback too!
mine were ok, but the salmon was a little mushy. I marinated it for over an hour.
Thoughts?
How many muffins is a serving?
Holy moly these rawk! I’ve now made them about 6x & this last batch was a double. Froze 1/2. I prefer Wild Salmon and the marinating is KEY! Min 4 hrs. I’ve also added avocado chunks and sprinkled with Hemp Seeds when ready to eat. Thanks for the Yumminess!
Hahahahaha love it! Glad you enjoyed them! Thanks Dana!
I can’t tell you how good this is!! I have made it several times already. I use a plant based protein and it is out of this world!!!
Hi Linda, YAYYY! So glad you liked the recipe! Thanks for the kind message!
I made this but served it deconstructed. I baked the salmon at 400 for about 8 mins then broiled it for a short time. Used cauliflower rice at the bottom and layered the salmon then some of your suggested toppings and the glaze. I had seaweed snacks, with were already cut into squares, so we used those as a crunchy element to the dish. The glaze is so good, I would double it next time if I did this version again. We loved this dish. Thank you.
I tried this recipe and got hooked on the spot. Def one of my faves. This will be a hit even for the picky eaters. Great as an appetizer and on for a meal. Thanks for the recipe 👍👍👍
I’m so glad it resonated with you!
Is the glaze for drizzling on after they are cooked?
Half for the marinade prior to baking and the other half reserved for the drizzle post cook!
I am trying this tonight. I do not have Sriracha but I do have gochigang which is similar in taste to Sriracha and its more of.a paste but will.thin out with the soy sauce and seasame oil. my nori is also roasted and seasoned. I will let u know how it turns out!
My family goes nuts over these! Thank you for all the AMAZING recipes!
These were delicious! My husband said these were the best thing I ever made. All your recipes are amazing!
hmm, I’m not sure what I did wrong but mine were soggy. My rice was completely cooled before assembling, so it wasn’t that. and I did broil for a few mins which helped the tops, but the rest was super soft. I thought the flavor was good though. 2 out of 4 of us said yes to making it again, so I gave it 3 stars.