Spicy Baked Salmon Sushi Muffins 

Why You’ll Love This Recipe

This recipe takes the best elements of sushi and turns them into a delicious, baked muffin format. The rich flavor of the salmon, paired with the umami of soy sauce and the heat from red pepper flakes and sriracha, gives these sushi muffins a unique kick. The spicy mayo on top adds a creamy, flavorful finish, and the sesame seeds and fresh scallions make for the perfect garnish. Whether you’re a sushi lover or just looking to try something new, these sushi muffins are sure to impress!

Ingredients

For the Sushi Muffins:

• 3 sheets nori seaweed
• 2 cups sushi rice, cooked
• ½ pound salmon filet, skin removed, cubed
• 1 tablespoon hoisin sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ cup carrots, peeled and diced
• ½ cup cucumbers, diced

For the Spicy Mayo:

• ¼ cup kewpie mayo
• 1 teaspoon sriracha sauce
• 1 tablespoon chili garlic sauce

For Garnish:

• Sesame seeds
• Scallions, diced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Muffin Base:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick spray or line it with silicone muffin cups.
2. Prepare the Salmon: In a small bowl, toss the cubed salmon with hoisin sauce, soy sauce, sesame oil, red pepper flakes, salt, and ground ginger. Let it marinate for about 10 minutes to absorb the flavors.
3. Assemble the Muffin Base: Tear the nori seaweed sheets into small pieces and place a layer of nori at the bottom of each muffin cup. Spoon about 2 tablespoons of cooked sushi rice on top of the nori, pressing it down gently to form a base.
4. Add the Salmon and Vegetables: Layer the marinated salmon on top of the rice, followed by the diced carrots and cucumbers. Press everything down gently to compact it.
5. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the salmon is fully cooked and the muffins are lightly golden on top.

Preparing the Spicy Mayo:

6. Make the Spicy Mayo: In a small bowl, mix together the kewpie mayo, sriracha sauce, and chili garlic sauce. Stir well until smooth and set aside.

Garnishing and Serving:

7. Garnish the Muffins: Once the sushi muffins are done baking, remove them from the oven and let them cool slightly. Drizzle the spicy mayo over the top of each muffin.
8. Finish with Toppings: Sprinkle sesame seeds and diced scallions on top of the muffins for extra flavor and a pop of color.
9. Serve: Serve immediately as a delicious and unique sushi-inspired treat.

Servings and Timing

• Servings: 4-6
• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Variations

• Vegetarian Version: Replace the salmon with tofu or avocado for a vegetarian version of these sushi muffins.
• Other Vegetables: You can add other vegetables like bell peppers, edamame, or even a bit of pickled ginger for an extra burst of flavor.
• Different Sauces: Try using a different type of mayo, like a wasabi mayo, or use a different hot sauce to create your own unique spicy mayo.

Storage/Reheating

• Storage: Store leftover sushi muffins in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place the muffins in a preheated oven at 350°F (175°C) for about 5-7 minutes to warm them up.

FAQs

Can I make the sushi muffins without baking them?

While the baking gives the muffins a nice texture and flavor, you could try assembling them in a muffin tin without baking and serve them as a cold or room-temperature dish. However, the warm baked version enhances the flavors and texture.

Can I use a different protein instead of salmon?

Yes, you can use other proteins like shrimp, crab, or even cooked chicken as a substitute for the salmon.

Is there a way to make these muffins spicier?

Yes, you can add more sriracha sauce or a pinch of cayenne pepper to the spicy mayo for extra heat. You can also increase the red pepper flakes in the salmon marinade.

Can I make these sushi muffins ahead of time?

Yes, you can prepare the sushi muffins ahead of time by assembling them and storing them in the fridge before baking. When you’re ready to serve, simply bake them as directed.

Do I need to use sushi rice for this recipe?

While sushi rice is recommended for its stickiness and texture, you can substitute it with any short-grain rice if you prefer. However, sushi rice will yield the best results in terms of texture and flavor.

Can I make these muffins gluten-free?

Yes, simply make sure to use gluten-free soy sauce, and the recipe will be gluten-free. You can also find gluten-free hoisin sauce if needed.

Can I add more vegetables to these muffins?

Absolutely! Feel free to add more vegetables like shredded cabbage, radishes, or avocado for a fresh, crunchy texture.

Can I use regular mayo instead of kewpie mayo?

You can use regular mayonnaise instead of kewpie mayo, but kewpie mayo has a creamier texture and a slightly tangy, sweeter flavor that works really well in this recipe.

Can I freeze the sushi muffins?

While it’s possible to freeze these muffins, the texture may change slightly when reheated. To freeze, place the muffins in an airtight container and store them in the freezer for up to 1 month. Reheat in the oven at 350°F (175°C) for about 10 minutes before serving.

Can I add more sauces or toppings?

Feel free to customize your sushi muffins with additional sauces like eel sauce or a drizzle of teriyaki sauce. You can also top them with sliced avocado, seaweed salad, or pickled ginger for extra flavor!

Conclusion

Spicy Baked Salmon Sushi Muffins bring together all the delicious flavors of sushi in a convenient and fun-to-eat muffin format. With savory salmon, crunchy vegetables, and the perfect spicy mayo topping, these muffins offer a new and exciting way to enjoy sushi at home. Whether you’re looking for a creative appetizer, a light meal, or a fun twist on your favorite sushi, these muffins are sure to impress!

Print