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These spicy salmon sushi muffins are bursting with flavor! They’re made with nori and sushi rice, and topped with tasty chunks of salmon that have been marinated in a mixture of soy sauce, oil and spices. They are perfect for satisfying your sushi cravings. Enjoy them as an appetizer or a light dinner.
Reasons to Love
- Easy to make: These spicy salmon rice muffins are easy to assemble compared to regular sushi. The seaweed sheets form cups to hold the rice, fish, and seasonings together, so you don’t need to be an expert at rolling sushi.
- They’re a tasty way to eat fish with lots of nutrients from the raw salmon cubes and nori seaweed.
- Kid-Friendly: Even picky eaters, including kids, enjoy these nori cup snacks with rice and salmon.
Recipe Tips
- Use sushi rice: Sushi rice is short-grained, sticky rice that works best for this recipe.
- Marinate the salmon: Marinating the salmon adds flavor and helps to keep it moist during cooking. Make sure to give the salmon at least 30 minutes to marinate.
- Use a muffin tin: Using a muffin tin to shape the sushi cups helps to keep them from falling apart during baking. Lightly greasing the muffin tin will also help them to come out easily.
Ingredient notes
- Nori paper is a type of edible seaweed. You can find nori sheets in most Asian grocery stores or in the international section of larger supermarkets. You can also purchase them online through various retailers such as Amazon, Walmart, or specialty Japanese food stores.
- Sushi rice: The best rice for making sushi is short-grain Japanese rice, also known as sushi rice. This type of rice is sticky and has a slightly sweet flavor, which makes it perfect for this recipe. You can find sushi rice at most grocery stores, Asian markets, or online retailers.
- Oil: Use avocado or olive oil, or any other neutral cooking oil.
- Low sodium soy sauce helps to reduce the salt content of this dish.
- Brown sugar adds a slight sweetness. Adjust the amount to your taste.
- Smoked paprika gives a smoky and slightly spicy flavor.
- Garlic powder, onion powder, and red chili powder add depth of flavor to the salmon.
- Salt: Add to taste to enhance the flavors.
- Fresh, high-quality salmon is a perfect choice for the best flavor and texture. We recommend to use skinless salmon fillets for convenience.
How to Make Spicy Salmon Rice Muffins
- Preheat your oven to 400°F.
- Cut each nori sheet into 4 equal-sized squares.
- Whisk the oil, soy sauce, brown sugar, smoked paprika, garlic powder, onion powder, red chili powder, and salt together in a bowl.
- Put the salmon in the bowl with the marinade and stir well to make sure it is coated evenly. Let it marinate for at least 30 minutes.
- Spray a muffin tin with non-stick spray. Put one heaping tablespoon of rice on each nori square and spread it out a bit. Place each nori square in the muffin tin. Add 1 tablespoon of marinated salmon on top of each sushi muffin. Bake for 10-15 minutes until the salmon is golden brown and cooked through.
Spicy Mayo For Sushi
Looking for a versatile sauce that can add some heat to these salmon rice muffins? Try own spicy mayo! With just a few simple ingredients, you can create a creamy and delicious condiment that goes well with sushi, sandwiches, burgers, fries, and more.
Simply combine kewpie mayo, sriracha sauce and honey in a small bowl.
Toppings For Spicy Salmon Rice Muffins
Here are some delicious topping options for your Spicy Salmon Rice Muffins:
- Sliced avocado
- Sliced green onion
- Furikake seasoning
- Sriracha mayo
- Masago (fish roe)
- Pickled ginger
- Wasabi mayo
- Soy sauce drizzle.
Substitutions and Variations
- Fish: You can substitute the salmon with other fish such as tuna, shrimp or crab meat.
- Vegetarian: Omit the fish and try adding vegetables such as avocado, cucumber or carrot for a vegetarian option.
- Sauce: Mix things up by adding different sauces such as teriyaki, sweet chili or eel sauce.
- Spice level: Adjust the spice level by adding more or less chili powder or red pepper flakes.
- Rice: Try using different types of rice such as brown or black rice for added flavor and nutrients.
🗄️ Storage
- Store: Keep them in an airtight container in the refrigerator for up to 2-3 days. However, they are best served fresh for optimal texture and flavor.
- Freeze: These muffins are not suitable for freezing as they become mushy when thawed.
Frequently Asked Questions
Can I use other types of fish instead of salmon?
You can use tuna, shrimp or even crab meat.
Can I make these muffins ahead of time?
You can prepare the muffins ahead of time and bake them when you’re ready to serve.
Can I make these muffins without the nori sheets?
No, the nori sheets are an essential part of this recipe as they help to hold the rice and salmon together.
More Sushi Recipes
- California Roll Sushi Bowls
- Easy Sushi Bake Recipe
- Spicy Crab Roll
- Boston Roll Sushi Recipe
- Godzilla Roll
- Shrimp Tempura Roll Recipe
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Spicy Salmon Rice Muffins
Get ready for a burst of flavor with these spicy salmon rice sushi muffins! Made with nori, sushi rice, and marinated salmon, they’re perfect for satisfying your sushi cravings
Ingredients
- 3 sheets nori paper
- 1½ cups cooked sushi rice, cooled
For The Salmon
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon brown sugar
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 pound skinless salmon, cut into small pieces
Spicy Mayo
- 1/4 cup kewpie mayo
- 2 tablespoons Sriracha sauce
- 1 tablespoon honey
For The Toppings
- 1/2 avocado, finely diced
- 2 green onions, sliced
- 2 teaspoons toasted white and black sesame seeds
Instructions
- Preheat your oven to 400°F. Cut your nori sheets into four squares that are of equal size.
- In a bowl, whisk together the oil, soy sauce, brown sugar, smoked paprika, garlic powder, onion powder, red chili powder and salt. Add the salmon and toss everything to coat evenly. Allow to marinate for at least 30 minutes.
- Lightly spray a muffin tin with non-stick spray. Take one heaping tablespoon of rice and place it on top of each nori piece, spreading it out slightly.
- Transfer each nori piece to the muffin tin.
- Top each sushi muffin with about 1 tablespoon of marinated salmon and bake for 10-15 minutes, or until the salmon has turned golden brown and cooked through.
- Spicy Mayo: Mix together the kewpie mayo, sriracha sauce and honey until well-combined.
- Assemble: Take the sushi muffins out of the tin and allow to cool completely. Top each muffin with avocado, drizzle with sriracha mayo, spring onions, and toasted sesame seeds.
- Enjoy!
Video
Notes
Store: Keep them in an airtight container in the refrigerator for up to 2-3 days. However, they are best served fresh for optimal texture and flavor.
Freeze: These muffins are not suitable for freezing as they become mushy when thawed.
Nutrition
Calories: 150kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 112mg | Fiber: 1g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a creative and delicious recipe! Great for meal prep too!
Olivia, love that you used them for meal prep! Thanks for your review!
In the community I live, we had a wine tasting evening tonight and I made the muffins to take as an appetizer. They were not difficult to make and they tasted fantastic. Great recipe! Thank you for that!
That’s wonderful, Chris! 🙌 I love that you brought them to a wine tasting — such a creative appetizer idea. I’m so glad they were easy to make and a hit with everyone. Thank you for sharing!