Imagine transforming the classic sushi experience into a bite-sized, crispy-edged marvel that combines the rich flavors of salmon, perfectly cooked rice, and a hint of Japanese-inspired magic. These salmon sushi muffins are not just a recipe – they're a culinary adventure that will transport your taste buds straight to Tokyo, all while being incredibly easy to make right in your own kitchen. Whether you're a sushi lover, a meal prep enthusiast, or simply someone who craves unique and delicious appetizers, these salmon rice cups are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 12 muffins
Ingredients
- 2 cups cooked sushi rice
- 1/2 lb cooked salmon, flaked
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon wasabi (optional)
- 1/4 cup chopped green onions
- Nori sheets for garnish
Instructions
- Preheat your oven to 350°F (175°C). This will ensure it's ready for baking the salmon rice muffins.
- In a large mixing bowl, combine the 2 cups of cooked sushi rice with the flaked cooked salmon. Use a fork to gently mix, ensuring the salmon is evenly distributed throughout the rice.
- Add 1/4 cup of mayonnaise to the rice and salmon mixture. This will add creaminess to your muffins. Stir well until the mayonnaise is fully incorporated.
- Pour in 1 tablespoon of soy sauce for flavor. If you enjoy a bit of heat, add 1 teaspoon of wasabi at this stage. Mix everything together until the ingredients are well combined.
- Chop the 1/4 cup of green onions and fold them into the mixture. This will add a fresh crunch and enhance the overall flavor of the muffins.
- Prepare a muffin tin by lightly greasing it with cooking spray or oil to prevent sticking. Alternatively, you can use silicone muffin cups for easy removal.
- Using a spoon or a small ice cream scoop, fill each muffin cup with the salmon rice mixture, pressing down gently to pack it in. Fill each cup to the top, as they will hold their shape while baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are slightly golden and the muffins feel firm to the touch.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool for a few minutes. This will make them easier to remove from the tin.
- Carefully run a knife around the edges of each muffin to loosen them, then gently lift them out of the tin. If using silicone cups, simply peel them away.
- To serve, cut the nori sheets into small strips or squares and use them as a garnish on top of each salmon rice muffin. This adds a traditional sushi touch and a bit of extra flavor.
- Enjoy your salmon sushi cups warm or at room temperature, perfect as a snack, appetizer, or light meal!
Tips
- Rice Matters: Use freshly cooked sushi rice for the best texture and stickiness. If possible, let the rice cool slightly before mixing to prevent it from becoming mushy.
- Salmon Selection: Opt for high-quality cooked salmon – whether you use leftover grilled salmon or freshly poached fish, ensure it's flaked into small, even pieces.
- Moisture is Key: The mayonnaise helps bind the ingredients and keeps the muffins moist. Don't skip this ingredient!
- Flavor Boosting: Adjust the wasabi to your heat tolerance. Start with a small amount and add more if desired.
- Greasing Hack: For foolproof removal, use silicone muffin cups or line your tin with parchment paper strips.
- Garnish Creatively: While nori strips are traditional, you can also top with sesame seeds, furikake, or a small dollop of sriracha mayo for extra flair.
- Make-Ahead Friendly: These muffins can be prepared in advance and reheated gently in the oven or air fryer for a quick snack or appetizer.
- Serving Suggestion: Pair with a light soy dipping sauce or a splash of rice vinegar for an extra flavor punch!
Nutrition Facts
Calories: 96kcal
Carbohydrates: g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: mg
