Spicy Salmon Rice Muffins
These bite sized sushi rice muffins were gone in minutes. My family loves sushi but I hate paying $20 per roll at the restaurant since my kids need at least 2 rolls to feel full. Yes they love to eat. This is basically a delicious alternative with a fraction of the cost.
The idea started on TikTok from a food blogger by the nam of Victoria Minell @torminell – she has some amazing recipes and I highly suggest you check her out!
If you like this recipe, you will LOVE my viral Crispy Spicy Salmon Bowls or my Crispy Salmon Tacos or my Everything Air Fryer Salmon Bowls.
Thank you for swinging by Hungry Happens! If your create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Spicy Salmon Rice Muffins
Equipment
Ingredients
- 3 sheets nori paper
- 1½ cups cooked sushi rice, cooled
Salmon:
- 1 lb salmon, skin removed + cubed small
- 2 tbs sesame oil (or olive oil)
- 1 tbs low sodium soy sauce
- 1 tbs honey
- 2 scallions, diced
- 1/2 tsp each garlic powder, onion powder, chili powder, paprika, dried oregano
- salt to taste
Spicy Mayo:
- 1/4 cup kewpie mayo
- 2 tsp Sriracha sauce
- 1 tsp honey
Toppings:
- 1/2 avocado, diced small
- 2 tsp black sesame seeds
Instructions
- Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
- Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
- 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 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
- Remove allow to cool slightly and top with your avocado, sesame seeds and drizzle of spicy mayo.
Spicy Mayo:
- In a small bowl, mix the kewpie mayo, sriracha and honey. Taste and adjust if needed.
Notes
- 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 with salmon.
Nutrition
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My family cannot get enough of these delightful treats. Made exactly per the recipe, which is super easy. My son asks for them all the time. Thank you!
this is a phenomenal recipe! I love making these. my guests just devour them❤❤❤.
Hi Debbie, thanks for trying them out! And i’m so glad they were well received!!