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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This is just so deliscious, I love the flavours! My 10 year old daugther often want me to make it for dinner, she loves them just as much as I do😋👌
Super tasty and so easy to make! Definitely will be making again.
Heaven!!!!
This is one heck of a recipe! Outstanding, easy to make, and amazing taste! My husband and I are addicted. Love all your food, so keep it coming!
can’t wait to try looks delicious
This was so delicious! I hate HATE salmon but I’m trying to add it to my diet for all the health benefits. The marinade and the glaze mask the taste of the salmon enough that even I like it! I know for sure it’s a winner when my husband says “write this one down!”
Just made it for my fam of 4 with 2 kids and they crushed it. Thanks for the great recipe!
I had some leftover sushi rice, and tuna instead of salmon, so I made the sauce and the glaze with teaspoons instead of tablespoons of soy, mirin, honey etc. Killr Crack Tuna Muffins indeed, love them!
These are incredible – crispy, flavorful, healthy. Yum!
Delicious ❤️ I will be making this often. Thank you 😊
Do I eat them warm or cold?
i prefer warm but you can eat them cold too
It looks delicious
I’m going to make these on the weekend 😍
Hi Lorena – enjoy the meal and the weekend! Thank you!
Very good. Made with tuna but think that salmon would even get a better result. Left it in longer than 15 minutes around 25min. Sauce was a must for the rounded feel. Added mirin to the rice. Will make again. Great finger food idea. Thank you!
Hi Sarah, my daughter tried them with sushi grade tuna raw, and she loved them but I also prefer salmon here! Thanks for the rating!
Very good. Made with tuna but think that salmon would even get a better result. Left it in longer than 15 minutes around 25min. Sauce was a must for the rounded feel. Added mirin to the rice. Will make again. Great finger food idea. Thank you!
This was incredibly good, thank you so much for giving this recipe out to the world! My daughter wondered why I hadn’t made this before, she loved it! But the Nori sheets got soggy, could it be because I didn’t use sushi rice?
Hi Eli, Glad your daughter loved them so much! My best recommendations for the sogginess is to make sure the rice is completely cooled and if you can, pick up a silicone muffin tray. That has always worked out amazing for me. I will link the one i use below:
https://amzn.to/45G4e5D
Thank you for the tip! I will try it out. ☺️
They’re good. If I was to be critical, l’d say their okay. They’re nothing like what the name implies, though. If this recipe was tweaked some more, it could definitely get closer to that target.