Spicy Salmon Rice Muffins Recipe

Introduction

These Spicy Salmon Rice Muffins are a delightful fusion of flavors and textures, combining tender salmon with seasoned sushi rice and a spicy mayo drizzle. Perfect as a snack or appetizer, they bring a creative twist to traditional sushi ingredients.

Ingredients

• 3 sheets nori paper
• 1½ cups cooked sushi rice (cooled)
• 2 tablespoons avocado oil or olive oil
• 1 tablespoon low sodium soy sauce
• ½ teaspoon brown sugar
• ¾ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon red chili powder
• Salt to taste
• 1 pound skinless salmon (cut into small pieces)
• ¼ cup kewpie mayo
• 2 tablespoons Sriracha sauce
• 1 tablespoon honey
• ½ avocado (finely diced)
• 2 green onions (sliced)
• 2 teaspoons toasted white and black sesame seeds

Instructions

1. Step 1: Preheat your oven to 400°F. Cut the nori sheets into four equal squares.
2. Step 2: In a bowl, whisk together avocado or olive oil, soy sauce, brown sugar, smoked paprika, garlic powder, onion powder, red chili powder, and salt. Add the salmon pieces and toss to coat evenly. Marinate for at least 30 minutes.
3. Step 3: Lightly spray a muffin tin with non-stick spray. Place one heaping tablespoon of sushi rice onto each nori square, spreading it out slightly.
4. Step 4: Transfer each nori square with rice into the muffin tin, pressing gently to form a base.
5. Step 5: Top each rice muffin with about 1 tablespoon of the marinated salmon. Bake for 10–15 minutes until the salmon is golden brown and cooked through.
6. Step 6: While the salmon bakes, prepare the spicy mayo by mixing kewpie mayo, Sriracha, and honey until smooth.
7. Step 7: Remove the muffins from the tin and let cool completely. Top each muffin with diced avocado, drizzle with the spicy mayo, and garnish with sliced green onions and toasted sesame seeds.
8. Step 8: Serve and enjoy your flavorful spicy salmon rice muffins!

Tips & Variations

• Use fresh salmon for the best taste, and adjust chili powder and Sriracha according to your preferred spice level.
• For a crunch, add finely chopped cucumber or radish on top before serving.
• If you don’t have kewpie mayo, regular Japanese mayo or a light mayonnaise works well as a substitute.
• To make it gluten-free, ensure your soy sauce is gluten-free or use tamari.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F for 5–7 minutes to maintain the texture. Add fresh toppings after reheating for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for this recipe?

It’s best to bake the salmon as directed to ensure it is fully cooked and safe to eat, especially when combined with rice and other ingredients.

Can I prepare these muffins in advance?

Yes, you can prepare the salmon and rice base ahead of time. Assemble and bake the muffins shortly before serving for the freshest taste and texture.

Spicy Salmon Rice Muffins Recipe

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★★★★★

4.5 from 77 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 12 muffins 1x

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Description

These Spicy Salmon Rice Muffins are a delicious fusion of sushi flavors and convenient muffin form, perfect for a flavorful appetizer or snack. Featuring marinated salmon baked atop seasoned sushi rice wrapped in crisp nori, and topped with creamy spicy mayo, avocado, green onions, and toasted sesame seeds, they deliver a delightful burst of smoky, spicy, and savory tastes with every bite.

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Ingredients

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Base

• 3 sheets nori paper
• 1½ cups cooked sushi rice (cooled)

Salmon Marinade

• 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 Topping

• 1/4 cup kewpie mayo
• 2 tablespoons Sriracha sauce
• 1 tablespoon honey

Garnishes

• 1/2 avocado (finely diced)
• 2 green onions (sliced)
• 2 teaspoons toasted white and black sesame seeds

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Instructions

1. Preheat and prepare nori: Preheat your oven to 400°F. Cut your nori sheets into four equal squares to serve as the base for the muffins.
2. Marinate the salmon: In a bowl, whisk together the avocado or olive oil, low sodium soy sauce, brown sugar, smoked paprika, garlic powder, onion powder, red chili powder, and salt. Add the small pieces of skinless salmon and toss to coat evenly. Let this marinate for at least 30 minutes to help infuse the flavors.
3. Prepare muffin tin with rice: Lightly spray a muffin tin with non-stick spray. Place one heaping tablespoon of the cooled cooked sushi rice on top of each nori square, spreading it out gently.
4. Assemble rice on nori: Transfer each nori piece topped with rice into the individual cups of the prepared muffin tin.
5. Add salmon and bake: Evenly top each sushi muffin with about 1 tablespoon of the marinated salmon pieces. Bake the muffins at 400°F for 10-15 minutes or until the salmon is golden brown and fully cooked through.
6. Make the spicy mayo: While the muffins bake, mix the kewpie mayo, sriracha sauce, and honey in a small bowl until smooth and well combined.
7. Finish and garnish: Once baked, carefully remove the sushi muffins from the tin and allow them to cool completely. Top each muffin with finely diced avocado, drizzle generously with the spicy mayo, scatter sliced green onions, and sprinkle toasted white and black sesame seeds over the top.
8. Serve: Enjoy your flavorful Spicy Salmon Rice Muffins as a tasty snack or appetizer!

Notes

• Use low sodium soy sauce to control saltiness.
• Allow the salmon to marinate for at least 30 minutes for best flavor infusion.
• Cool the sushi rice before assembling to prevent soggy nori.
• You can swap avocado oil for olive oil depending on preference.
• For less heat, reduce the amount of red chili powder and sriracha sauce.
• Serve immediately after cooling and garnishing for optimal texture.
• Leftover muffins can be stored in the refrigerator for up to 2 days but are best eaten fresh.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Fusion, Japanese-inspired

Keywords: spicy salmon muffins, sushi rice muffins, baked sushi, salmon appetizer, sushi muffins, spicy mayo topping, baked salmon recipe