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.
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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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Was worried about jamming the fragile nori into the cups, but with the cold sticky rice in the center it drops right in and stays easily. What a clever recipe :). Love it!
I tried this for a small number of people, as an appetizer. It could have been the meal! This is SO good! I will make it for a large dinner party next Friday–gonna serve it with Bok Choy and Soba noodles with mushrooms! Miso soup with tofu to start! Thanks for this great recipe.
Would like to incorporate a tbsp or so of Sake. What recipe adjustments would be best?
I have made this twice now and OMG…. So amazing! Whole family loves them! I did use a cheat, 90 sec microwave jasmine rice…. Was delish! Ty Stella!
Hi Christina, Thanks so much for trying them and coming back for more!! Glad everyone enjoyed them too!
The flavors are great, so we enjoyed eating these for that reason. But the recipe didn’t work for me structurally. The salmon and rice created too much moisture so the nori got soggy and they just fell apart. The rice on the bottom also hardened from the high heat. I used cooled rice, but rice emits steam when reheated. Next time I’ll do a deconstructed version, with the hot cooked rice plated and the marinaded cooked fish and nori on top.
HI Sandy, I’m sorry the cups didn’t hold up. I do not spray with oil but what I recommend is making sure the rice is fully cooled and not to overload the cups with salmon. Also, I use a silicone muffin tray and that seems to help tremendously.
Thanks for the tips, but I didn’t oil the cups, I fully cooked and cooled the rice, and I placed just a few cubes of fish on the rice. I’ve used nori often to make sushi rolls, and it will not stay crispy once it’s in contact with anything moist. There’s also the problem with rice hardening at the bottom when baked on high heat. I think it will work better for me to make sushi rolls or temaki with this tasty recipe. Keep sharing your great ideas!
This was so good! I think the only thing I did wrong was I sprayed my tin with cooking spray so my nori didn’t crisp 😕 it was still delicious though!
So delicious I cubed the salmon marinaded then broiled it by it self. Put over white rice with broccoli topped it off with the glaze.OMG so good my family loved it. Thank you for the great recipes 😊
Hi Sofia, that sounds amazing! Glad it was a win with everyone!
so good! my only problem was the nori didn’t crisp up to make a cup. I sprayed the pan worried they would stick. could that be the problem?
Hi Karmen, my main suggestion for this is to use fully cool rice and not over load your cups with salmon either. I also have a silicone muffin tray and that seems to help too!
These are amazing and reheat well in an air fryer for just a couple minutes!! Yum 😋
Hi Mia, glad you enjoyed and thanks for the rating!
What temp on air fryer to reheat? Thanks in advance 😊
Hi there, do you spray the muffin tins first?
Hi Cheryl, I do not spray the tray!
We have sesame allergies in our house. What can you suggest to add a boost of flavour instead? Many thank.
Made these last night. They tasted really good but when I make them again, I will use way less oil! I would also reduce the glaze by cooking it to a thicker consistency so it doesn’t clings more. I seasoned the rice as if for making sushi rolls and the flavours really worked well. In general, oh yeah! I will make them again, Hubby loved them 😋
Hi Donna, glad you tried it and thank you for sharing your feedback with us – super helpful!
hi Stella – first of all love these! Just want to add one comment. The lady at the Asian store where I went to get Nori Sheets suggested I use the precut ones. Since I had those I thought ok. Well don’t!! They’re too small for regular muffin tins. So I ended up using my small muffin tin. They came out ok but next time I’m sticking with the recipe!!
Hi Karen, thanks so much for sharing your feedback with us – its super helpful!
PS for small muffin tins, 12 min was perfect
Is the nutritional info for 1 muffin?
Hi Cher, yes its for one muffin.
This was really good. I’m glad I stumbled upon your recipes. Looking forward to trying more of them.
HI Mickie, Thanks for trying these out! Glad they were enjoyed!
Made these today and came out lovely! Delightful and light! Thank you!
Hi Karen, glad you enjoyed the salmon muffins! THanks for trying them!