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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My husband kept exclaiming, “Oh. My. Gosh!” after every bite. I think we have found our new favorite way to make salmon! The marinade and glaze recipes are spot on. I substituted gochujong for the spice, and it was incredible.
I wish I could post a photo. They turned out gorgeous!
HI Christine, MMMMM that sounds amazing! Glad it was approved by hubby and I thank you for the sweet feedback!!
How would this work if we used brown rice?
Same recipe.
Is there a low carb version? I don’t want to use rice
Hi Paloma, you can try cauliflower rice! But make sure there isnt too much liquid in it or they will be soggy
Do you think these would hold well? I was thinking to make ahead, refrigerate, and then bring out an hour before serving (to bring to room temp) at a cocktail party…
Hi Kara, I personally enjoy fish warm but know many are not as picky as me. Its a personal preference.
Going to make this today, my family loves sushi type foods. How do I keep leftovers fresh? Assuming there are any – LOL Sushi rice usually turns hard once refrigerated
You can wet a piece of paper towel lightly. Place it on top of your food for reheating. I always do this for rice and chicken.
Hi Stella ! can you eat it cold or room temperature ?
Hi Lucille, its all a matter of personal preference. But yes, absolutely you can eat these cold
Why the hell do you not mention at the beginning of the recipe that you need to marinate the salmon? To say I’m upset right now is an understatement! My oven is supposed to stay on for an hour?! This should have been made clear in the video and the recipe.
You should always read a recipe in its entirety before you start cooking. Second, you can skip marinating all together. It will still be great.
Newbie.
Don’t be a bonehead Jane. She says to wait for rice to cool before putting into the nori sheets. Don’t blame her for your not reading the entire recipe. Love you Stella!
Your attitude is so off putting! I know I shouldn’t be surprised but some people are so ungrateful and easy to anger; please simmer down before responding like that!
Easier for some people to make less of others rather than making less of himself
Second what Stephen said! So much nicer if you might point out that the prep time might be changed to include an hour to marinate.
Whoa.. easy there, sister. While I agree that the method might have been clearer if steps 1 and 2 in the instructions had been swapped (prepare the fish, marinade, *then* preheat the oven), the fault is yours for not reading the recipe through in its entirety. Surely the creator doesn’t deserve this kind of abuse! Live and learn. I hope your next meal is stress-free and delicious.
Be nice Jane.
Of course you should marinate if you can. Stella says it also in the instructions.
Be thankful for the recipe instead of complaining! And yes it’s great even without marinating!
It’s mentioned in step 1:
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.
This looks wonderful! Should the ginger in this recipe be grated fresh or powdered ginger?
Hi Michelle, thanks so much! I would recommend fresh ginger or ginger paste here. But you can use ground ginger in a pinch. – just a lot less of it because it is very pungent!
I only have here the smallest muffin
Pan, how many minutes ahould i
Cook them? Thank You!:)
I would do 12-15 minutes
these are amazing. i ran short on filling so made a few veggie ones with asparagus and mushroom. the posibilities are endless. the nori got a bit soggy, any tips to get them crisp like yours?
Hi Sue, thanks for trying them out! For the nori to stay firm, I made sure my rice was fully cooled. Also don’t over load the muffins with too many fish cubes. And lastly, I used a silicone baking muffin tray and that works better than the steel one I used.
thank you! i did use hot rice! i wondered if that was a big part of it! will make again for sure!
I literally can’t wait to make this. But why can’t I pin it? I don’t see that option anywhere.
I haven’t even made it yet and I’m giving it a five star because I know that this is going to be fantastic.
Hi Sofia! I don’t blame you for being excited! You’re gonna love these!! To pin the recipe, just tap on any picture in the post and the Pinterest ‘SAVE’ icon will appear in the upper left hand corner. There is also a SHARE button within the recipe ‘box’ – tap it and you will see an option to Pin the recipe. There is also a PIN button a little below the recipe box too. Hope this helps! 💙
Just put them in the oven 🙌🙌 I can’t wait to eat dinner 🍽
Hi Viola, bon apetit!! enjoy!
I’m making these right now! 5 more minutes in the oven.. I’m so excited, they look and smell absolutely delicious and they’re so easy!!! I literally love every single one of your recipes!! Thank you!! How did we ever cook before the internet?? Lol
made it for supper tonight for Mother’s Day. very good. also made it with chicken for my wife’s lunch the next couple of days.
Hi Richard, glad it was such a win for the family! Thanks for trying it and the kind rating!
Looks divine! Can’t wait to make
Wow, a crowd pleaser for sure!
Delish, the glaze really adds to it, and it didn’t get soggy, crisp.
Garnish is very pretty too
Thanks H.H.
Hi Terri, I’m so glad they worked out for you! Thank you for the glowing review!
I love all your recipes!!! Thank you!!
I do love my life 😉
Hi Sari, I appreciate your kind message!
Quick question. Plan to make the recipe. When does the glaze go on?
I am not a fan of nori do you have another suggestion?
PS love your recipes
HI Barbara, how about a wonton wrapper? Thank you also!!
I am definitely doing this recipe. Also sent it to my son-in-law who’s a great cook. Thank you. Have most of the ingredients at home, not the salmon or Nori though.
Hi Kate, you guys will love these salmon muffins! ENjoy!!
That’s what I used
Was amazing and those nori wrappers are so expensive that’s why I tried the wonton wrappers!!
is the sushi rice mixed with vinegar and sugar? Thanks
Hi-
I’m going to make these tonight and have two questions. Should the rice be seasoned with sugar and rice vinegar or plain and about how many cups should I figure per person as an entree. Thanks
We used phyllo dough and it was amazing! We also talked about using a wonton wrapper or even creating an empanada version.
couldn’t get nori…used flake pastry cup instead