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
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.
These are delicious!! Like being served at a high-end restaurant. My picky husband loved them!
Hi Suzy, Glad you both enjoyed them! Thanks for the rating and happy holidays!
Amazing! Hubby, 16 yo daughter, and I loved them. Will absolutely make again, and will probably double the recipe. Also my first time trying kewpie mayo and I’m hooked.
HI Christy, YEA Kewpie mayo is once you go kewpie you cant go back! Thanks for the rating and I’m really happy the family loved it!
These were simple and delicious. Did add some toasted Panko, green onions and Ponzu for garnish as it needed a bit more pizzazz. Next time I’m going to bake less so the salmon is more rare. Loved it!
Hi Angela, I LOVE your add ins! Delicious toppings.. Thanks for trying them out! Cheers!
Loved it! The only thing I would omit or reduce is the oregano, found it odd.
Hi Jennifer, Thank you for your feedback! Glad you enjoyed them!
We Greeks, and oregano and olive oil is our heritage
FACT
Hi! This recipe was awesome :)! I made them Yesterday and I succeeded great :)! They are really good when they are slightly warm, better than normal sushi rolls. I decided to do these often, the recipe was so great! Thanks :)!
Br Jukka (from Finland)
That’s fantastic! Thank you for trying the recipe! Cheers!
I tried your recipe and it was delicious. My 5 yr old and 10 yr old sons loved it also. The only problem I had was my muffins were soggy on the bottom so we weren’t able to pick them up to eat. How do I prevent that from happening?
I also made a keto version for myself and just left rice out. So delicious!
Hello Helene! You can also try cauliflower rice for a keto version next time!!
I’m not sure, mine crisped up.. did you use olive oil in the muffin tray? I did not… Maybe the brand of nori paper?
Mine were squishy too and hard to get out but OMG! So good. I think my rice was too wet/I added too much…
Hi Jennifer, Yes, I have found if you add too much, it will be too heavy to keep form. Glad you liked them though!!
I used some leftover cold rice in some and new, not totally cooled rice in the others, and the slightly warm rice made the nori soft
The layer of rice prevents the moisture from making the bottom soggy
I cooled my rice on a sheet pan for a bit which I think was helpful with wicking away any moisture as well. My cups were nice and crispy and a breeze to pull out the pans. Perhaps that might help?
These are incredible! What a delicious way to make salmon rolls. I am making these for the second time this week! The whole family loves them.
Hi Amanda, That’s awesome and I’m happy they were a hit with everyone!
This was so yummy! I loved how quick and easy it was to make too. 5/5 stars and family approved.
Hi Susanne, Glad everyone loved them! Thanks for the rating!
I’m making these today and have a question. For the cooked sushi rice, is it to be prepared as for sushi (with rice wine vinegar and sugar) or just long grain sticky rice that is cooked normally? Thanks – looking forward to these!
Hi Marla, I made mine with plain sushi rice.. no vinegar etc. just salt. And it turned out amazing
So good!!
Hi Marco, glad you liked them!
what is the serving size for nutritional information, please. Made these tonight and we really enjoyed them. thank you.
One ‘muffin’ but I have two or three per serving.
Fantastic! Thanks for sharing!!
Hi Mary, Thank you for the rating!
I just made it, AMAZING!!! so delicious
thank you!
Awesome! Thank you for trying them!
We loved them but I was hoping the nori would come out crispy. It was a bit soggy. Any idea why or what to do next time?
Hi Michelle, I’m sorry they came out soggy. May I ask what type of pan you used, metal or silicone. You can also try spraying the muffin slots with olive oil and par baking them for 4 minutes without the rice. Take them out and then add in the rice and salmon. Let me know if you try it!
The salmon is delicious! However I found it only needs 11 – 12 minutes in a hot oven. Also the ‘muffins’ tend to collapse once plated. Would definitely make again but maybe as a tray-bake. Used a pre-made sriracha mayo and it was fine
Hi Kat, glad you enjoyed the recipe! Please keep in mind every oven is different and everyone enjoys different degrees of doneness with fish. A Tray Bake is a wonderful idea! Thank you for taking the time to leave your feedback!
Simply Awesome!!!!
Hi Mayra, Happy you enjoyed them! Thanks for the review!!
Everybody liked it. Scored with them 200%. Thank you
Hi Ann, FANTASTIC! Happy they were enjoyed by all!
When I tried this the crust was not spicy- otherwise it was delicious. Any suggestion?
Mini muffin tins or regular?
Regular muffin tray
I love this idea for sure I will try
Awesome! You will love them!
Am i able to substitute the fresh salmon with a frozen one thats been thawed?
HI Sarah, yes, you can use thawed frozen salmon!
Can I use white or brown jasmine rice instead of sticky rice?
absolutely any rice works!
These were a hit! Thank you for sharing your recipe and I can’t wait to try more of your creations!
Hi Tracey, YAY! Thanks for trying them out and the rating on the site is much appreciated! Cheers!
I made this today thank you so much for sharing it was absolutely delicious 😋
Hi Nancy, Glad you liked them! Thanks for taking the time to leave a rating!
totally making this this week end! what would serve with it other than a green salad?
Hi Avi, I would definitely serve salad – should suffice depending on how many people you have! I mean its pretty all in one dish!
This is superb 👍 it’s like going to the moon and back.. Me n hubby obsession towards this Salmon sushi.. Never enough.. The best ever.. Better then sushi restaurant because I can put a lots of salmon and everything on it.. Hahaha..love to the max 😍
Hi Vieann, That’s so awesome I’m so glad you like the recipe so much! Cheers to you both!
These were DELICIOUS!! I didn’t use most of the spices as I didn’t have them on hand, and still, the flavour was insanely yummy. Cooked them for 15 mins at the suggested temp, but for the last 4 minutes, turned the oven up to broil, resulting in a lightly crispy exterior on the salmon. I only used Mirin and salt for the rice and would do it again!
Can’t wait to make them again– they will make an awesome quick pick me up snack.
Hi Rachel, Oh that’s awesome and thanks for sharing your feedback with us so that others can use your tips.Cheers!
can I make these the day before?
Hi Sharon, If you’re not planning on reheating them and eating them cold – then yes.
Easy and delicious!
Hi Tracey, glad you liked the salmon dish! And thanks for rating it!
Hi! Can i ask what i can use instead of nori? I’m allergic to seaweed. Thanks!
Wonton wrappers or flour tortillas
Just live it. Make it for the first time I was a little scared, great combination!
Glad you liked the dish! thanks for trying them out!
I have to make these! Is the sesame oil the raw untoasted kind or the stronger flavored toasted kind? Thanks!
untoasted sesame oil here.
This recipe is brilliant. My self proclaimed sushi snob boyfriend called them “divine.” Will be making these again and trying the shrimp version as well. Note: didn’t have kewpie Mayo but used Best Foods and it worked beautifully.
Hi Julia, Well that’s a great compliment for the recipe but I’m sure you a fabulous chef!
Can I use the precut sea weed squares sold in packets.
Do I need to spray Pam in the muffin tin before baking? Wanna make sure they come out easily
Yes, I dont see why not on both questions!
I used the pre-cut squares, and they were too small. I had to put everything in a paper cupcake liner and eat with a fork. The nori sheets are much larger and stick up out of the cupcake tin.
Φανταστικός/Fantastic!!
These were a definitive success!!
Made a double portion at once!
I made them in silicone moulds, with the rice cooked and cooled. They came out perfect. Sprayed a little oil in the moulds. The nori was crisp.
There was even more filling and rice so I used a smaller bread mould and it too came out perfect!
This will be made again and again 😁
Hello Mikael, that sounds amazing in the loaf pan! I think I need to try it!! Thanks for sharing your feedback! Cheers!
Great recipe and was a hit with my husband. I used brown rice and it turned out great. Thanks!
Hi Yen, glad you both enjoyed them! Thanks for the review!!
Absolutely loved them! Super easy and yummy! Definitely going to make them again.
Hi Chelsey, Glad they will be repeated! Thanks so much for trying them out!
So soooo good 👌👌 i didn’t have honey so i put maple sirop. Omg I’m gonna do this recipe very often i think
Hi Kate, If you love it, definitely make it again! Cheers!
Oven temperature? It’s not in the recipe.
Hi Dori, its on the instructions at 400F – enjoy!!
is it trus that the salmon needs to be marinate for 4 hours?
No – I only let mine marinate for 30 minutes and it was delicious!
I love these! My husband loves these! My friends love these! So easy, so delicious!
Can you recommend a substitute for kewpie mayo?
HI Cindy, just use any regular mayo like Hellmans. I do that all the time if i’m out of kewpie. Or use avocado mayo which i like too.
Delicious
Thanks so much fro trying them !!!
These are delicious! I doubled the recipe and used the other half to mage salmon sushi bowls. They’re so good and assemble so easily! I marinated the salmon overnight.
Hi Amy, glad you enjoyed them!! Smart move marinating the fish overnight!!
i havent tried this recipe yet. I’m not just real fond of the Nori paper. Would the muffins form without the paper? or is there a substitute?
You can try wonton wrappers instead! or a cut out flour tortilla
Do you think I could use tuna steaks for this?
Hi Tanya, Yes this is such a versatile recipe!
LOVE these!!!! They are delicious and when I make them, it makes me look like I know what I am doing in the kitchen!!! 10 thumbs up
Hi Allison, YOU DO KNOW what you’re doing though!!!! Glad you tried them and enjoyed them! Cheers to you!
Do these reheat well? I’m making them for the first time, as we speak!
Hi Sophia! I know you will enjoy them! I don’t generally reheat fish but you can, slowly. Another thing I do is take it out of the fridge 30 minutes prior to consuming, for it to come to room temperature.
Only note I would add, would be to change the prep time since the salmon needs to marinate and the rice is supposed to be cooled. Definitely not a 15 min prep if you’re including those.
Hi Christa, thank you for your feedback and trying out the recipe!
awesome!
Hi Debbie, Thank you for trying them out!!
I have a question. With using the cooking instructions, does that fully cook the salmon? I am not a huge fan of uncooked fish, but this sounds amazing!
Hi Cassandra, I am on the same wave length as you lol I can only eat my salmon fully cooked!
So it is safe to assume that this will be fully cooked is what you’re saying?
Easy recipe to follow.. very impressive finish and so delicious !!
these are a keeper 😋
GLad you liked them! and thanks for the rating too!
Can’t wait to try this. Will this work without nori if I just put rice down then salmon on top ?
HI Kristina, I have not tried this and I don’t think it will work. The rice will fall apart…
I made these with super firm tofu, sliced into 8 sheets, pressed to remove some liquid, then cubed. I also added some edamame to the tofu/marinade. The kids loved them! My picky first grader even asked for seconds!
Hey Alisa, thanks so much for sharing you tips and feedback with everyone! Always welcomed and encouraged! I’m glad the family liked the dish too!
fabulous
Thank you Rene!!!!
If i am making this recipe twice in one week it’s because it is very good! 🤤
Hi Josee! I know the feeling and I’m so happy you liked the recipe!
Fantastic dinner– straightforward and lovely presentation. I used a mini scooper to measure out my cooked rice, and spread it out in a 2″ thin layer (like for a sushi roll) in the middle of the seaweed so it wasn’t too thick. Upped the salmon for a more protein rich dinner.
Hi Carole, Bravo well done and thank you for sharing your tips!
LOVE LOVE LOVE!! Do you recommend marinating for the whole 4 hours? I was in a hurry so i didn’t this time, but i love love love these!! Thank you for sharing with us!
Hi Maddy, I believe mine only marinated for 1 hour and I loved them. FOr sure the longer the marinade the better… with a cap of course. 4 hours sounds perfect to me!