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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Hi quick question can you use canned salmon for this?
Hi! I can’t wait to make these this weekend for a girls night! Was curious if I can prepare them ahead of time? Think would be best to freeze them?
It was pretty much work, but worth it!! So much flavor!!
Hi Mary, its definitely worth the extra effort!
Absolutely as good as Stella claims and easy!
Hahahaha thanks Donna!!
Hello,
Is it powdered ginger or fresh ginger?
Thanks!
Hi Sarah, I used ginger paste here but would recommend fresh ginger vs powdered. Also, Trader Joes has frozen ginger mini cubes that are great
These were just OK. Wouldn’t call them killer.
Absolutely delightful! Tried it today and it was very easy to put together… goes great with a glass of chilled beer!
These are so delicious! I used tuna loin instead, but I’m sure either would be equally as addictive! I could literally drink this glaze. 10 stars ⭐️ I will definitely make these again.
Delicious. I’ve been making this recipe weekly because it’s soooo good
We loved these salmon / nori ‘muffins’. I also made them in mini-muffin size for a potluck, and they were very popular. In that case, I cut the salmon chunks very small. They did get a bit too dried out in cooking, probably because they were so small. Next time I’ll just reduce the cooking time a bit. QUESTION: did you use powdered or grated ginger? I only had powdered, but think grated might be good.
Hi Ann, yes i used ginger paste but i would recommend fresh grated ginger over powder. But i still use powder in a pinch too. I like to keep Trader Joes frozen cubes ginger in the freezer too!
I’ve made a version of these a while back with my daughter. Although they were delicious, the Nori did get soggy, so I’m definitely going to try using the silicone muffin tray instead. Thank you so much for the tip! Sounds amazing and looks even better.
Made these last weekend and they were awesome 🤍🤍🤍🤍 used the spicy mayo option but will do the glaze next time. Wish I could attach a picture as I am terribly proud of how they looked.
Made this tonight and followed the directions to every detail (except cooking time). Added cooled, flavored sushi rice in square cut nori, only 4-5 small pieces of marinated salmon bits, 400 degrees for ONLY 10 mins. Added some sauce and served. EVERYONE loved it. Made in metal cupcake containers. One with liners (nori pushed into liners) and one without. Both came out fine. Great recipe. Makes a lot of “cupcakes.” We made 24 with this recipe.
A bit of work, but worth it. Very good. Mine were not soggy whatsoever. I used a nonstick pan. And i did use sushi rice, much more expensive than traditional white rice. I think if I make these again, I will use regular rice, and I do think that it will teach you anything negatively to the recipe.
you can not pick these up and bite them. its impossible to bite thru the seaweed. the flavor was ok, but honestly I could have done alot better things with my salmon. takes alot of time to make too. marinate over night, cook rice and cool it…
These were delicious !!!! I ended up getting 30 muffins and since I didn’t have a silicone pan I just lined my regular pan with cupcake liners which worked out perfect to serve and eat. Definitely keeping this recipe ❤️