My cookbook is here! 
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
These little sushi style salmon muffins are a killer recipe for your next together. Very addictive.
Equipment
- 12 slot silicone muffin tray
Ingredients
- 3 sheets nori paper
- 1½ cups (260 g) cooked sushi rice, fully cooled
Killer Crack Salmon:
- 1 lb (0.45 kg) 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
You may also like these Crispy Shrimp Rice Muffins
- You can use basmati rice instead of the sushi rice.
- Store leftovers in your fridge. I personally do not like reheating seafood so I would eat these the next day cold.
- Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best tray (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 the slots with salmon.
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
Did you make this recipe?Please let us know by leaving a star rating and review!
Everything you make looks easy to make & looks delicious!!!!
Thank you so much Christine!
I made these for dinner tonight and absolutely loved them. So quick and easy to make and delicious. Thanks from a fan of your recipes from Australia
Textural extravaganza in your mouth! Great snack or appie
HI Mimi, I’m so glad you tried them and like them! Thanks for the feedback!
Love This recipe!! Glaze was amazing. I used wontons instead of nori paper and the kids and wife loved it!!!
I love the dish but hate cleaning the cupcake tins. My son recommended we try this as a bowl. Would love your thoughts on whether to sauté or bake the salmon chunks in the oven so you can do the last minute on broil.
Then we could put this together in a bowl with the rice and other veggies like roasted red peppers and onions, carrots, cucumbers…
Delicious. A family favourite
These were a win at my house. I used Jasmine rice as that is my preference. I used a regular non-stick muffin tin and the nori wasn’t that crispy so not sure what I can do about that. I used a package of snack size nori from Costco, so two squares per tin. I cut the salmon into pieces about 1/2” in size and had just a bit too many for the 12 cups, so I loaded them on. I would make this again!
Hi. We really enjoyed these and want to to them again. Can I make them the day before? Should I fully cook them and just reheat? I worry they will become soggy when placed in plastic container overnight.
HI Rosanna, I’m not big on serving seafood reheated – I prefer to serve it cold. Unfortunately, it doesn’t taste right either that way. Again, this is solely my opinion and I’m really glad everyone loved the recipe!
made and I put a side of pickled ginger and some wasabi to add a little flare it was a big hit
Thanks for trying it out Ron!
This was amazing! The only suggestion I could make was in your actual recipe to put tablespoons as Tbsp and teaspoons as tsp. Lowercase tbs can be confusing
Hi Red, I appreciate your feedback and I’m so glad the recipe was enjoyed!
so good!
These were AMAZING!! Thank you for the best salmon recipe ever!
A great success! cooked 24 for a family event, and they were enjoyed by all. will definitely become a standard! The marinade and dressing are also useful for other dishes.
Once glaze is prepared, what is the next step? Instructions do not address. Thanks, Bob
I was sort of wondering the same thing – figured maybe a drizzle post-cooking? Or maybe before quick broil? Also wondered if I should be using fresh ginger or powdered.
I Live in Alaska And I am blessed to have lots of salmon always thinking of new way to cook it. I made this and let me tell you the whole family loved it. Thank you so much.
Making this for the 4th time in a few months. We love it, and this way the fish doesn’t go bad in the fridge. We always make double and we eat these up to 2 days after cooking, hot or cold. Company love them too.
Making this for the 4th time in a few months. We love it, and this way the fish doesn’t go bad in the fridge. We eat these up to 2 days after cooking, hot or cold. Company love them too.