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.
Nutrition
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I made it!!!! Rio de Janeiro, Brazil. My family love it. thank you so much!!!!!
What are your thoughts of cooked leftovers after being in fridge overnight?
This is Amazing!! The family loved it and I will definitely make it again. Thank you for the great idea!
Family said this was “restaurant quality”! It was easy and so delicious. The whole tray was gone in minutes. Will be making these again and again!
Hi Neil, glad EVERYONE enjoyed them! Thank you for taking the time to review and rate the dish!
I’m not sure what everyone is talking about, my nori came out crispy and perfect. I even did the 2 min broil so maybe that made it crispy? Loved this recipe! Thx for sharing!
Hi Alina, so glad it worked out for you! Thank you for the kind rating!
Absolutely delicious! I have made this several times and had to share the recipe with several people. I did make one addition which was to add some furikake seasoning to the rice. Even without it this recipe is excellent though!
Hi Jonathan, I LOVE furikake! Thank you for sharing your feedback with us and for sharing the recipe with your friends!!
Absolutely addictive.
Hi Tanja, yes they are!!
Delicious and stupid easy. I did take your broad hint and made the mayonnaise. Goodbye Hellmans! to purchase commercial mayonnaise ever again. It was that easy and that fast. For the garnish, I added a little Wassabi to the mayonnaise. That was an excellent decision as it blended well with the other good things going on in this recipe. I also put some finally diced avocado on the top, mainly because I had an avocado that I worried was going bad. That was definitely not a necessary addition, but I don’t think it messed up anything in the recipe or the overall concept. If you want a picture, let me know how to get one to you. Thanks for the great recipe.
Hi, why is the receipe so different from the one in the video you posted on facebook?
Hi Marc, there are two different sushi style rice muffin recipes on my website…
I’ve made these twice, and the second time was for the game night we hosted. Everyone loved them, they were gone in 5 minutes!
Hi,
I made these last night for dinner for my 86 year old Mom, who Im looking after, and my Gluten free,sushi loving daughter,using Atlantic salmon trimmings.
My shells ( nori paper) turned out a bit soggy in some areas even though I blotted the salmon after coming out of that delicious marinade! Maybe I should have placed them on a lower rack in the oven? However, they were really good. My Daughter gave them a 10! My Mom enjoyed the change!
Will definitely make these again!
I think Ill use baby scallops next time 🙂
Looking forward to checking out your other recipes!
How do you reheat the leftover ones?
Family loves these so much its now a weekly staple thank you for sharing love your recipes
Hi Celeste, glad EVERYONE enjoys them! Thanks for trying them!
Can you make night before and eat cold? Or is it best to make fresh just before eating…
HI Carla, I personally prefer them warm, but that’s just me. You can make them ahead though and eat them cold too! Its up to you!
omg these are fabulous! so tasty. made them tonight and I am off to the shops again tomorrow to buy more salmon to cook them again tomorrow
HI Linda, glad you liked the dish so much! That’s great they’re already on repeat!!
We loved them.