Introduction
The Spicy Baked Salmon Sushi Muffin is a culinary marvel born from the desire for easy, handheld sushi without the hassle of rolling a traditional maki mat. This recipe takes the beloved flavors of a spicy salmon roll—creamy, savory, and subtly hot—and bakes them into perfectly portioned, crispy rice cups. Originating in the trend of deconstructed sushi, these muffins are fantastic for meal prepping, entertaining guests, or satisfying a sushi craving in a unique, comforting way. They offer a delightful textural contrast: warm, chewy rice bases topped with a rich, flaky baked salmon mixture.
Ingredients
- For the Rice Base:
- 1.5 cups (300g) uncooked short-grain sushi rice
- 2 cups (475ml) water
- 3 tablespoons (45ml) seasoned rice vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- For the Spicy Salmon Filling:
- 8 oz (225g) cooked, flaked salmon (freshly baked or canned)
- ¼ cup (60ml) Japanese mayonnaise (e.g., Kewpie)
- 1–2 tablespoons Sriracha hot sauce (adjust to taste)
- 1 teaspoon soy sauce or tamari
- ½ teaspoon toasted sesame oil
- For Garnish:
- 2 sheets of roasted nori seaweed, cut into small strips
- 1 tablespoon toasted sesame seeds
Step-by-step Preparation
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Prepare and Season the Rice: Cook the sushi rice according to package directions (usually 15 minutes simmering, 10 minutes resting). While the rice is hot, gently combine the rice vinegar, sugar, and salt in a small bowl until dissolved. Pour the mixture over the hot rice and fold gently with a wooden spoon until the liquid is absorbed. Allow the rice to cool slightly.
Tip: Do not overmix the rice; this can release too much starch and make the final texture gummy.
- Mix the Spicy Salmon Filling: In a medium bowl, combine the flaked salmon, mayonnaise, Sriracha, soy sauce, and sesame oil. Mix until the salmon is fully coated and creamy. Taste and adjust the Sriracha level as needed.
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Assemble the Muffins: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin. Take approximately 2–3 tablespoons of seasoned rice and press it firmly into the bottom and slightly up the sides of each muffin cup, forming a sturdy base.
Tip: Wet your fingers slightly before pressing the rice to prevent sticking.
- Fill and Bake: Spoon the spicy salmon mixture evenly into the rice cups. Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the rice edges look slightly golden and crispy, and the salmon filling is warmed through.
- Garnish and Serve: Carefully remove the muffins from the tin using a small offset spatula. Top each muffin with a sprinkle of toasted sesame seeds and a small strip of nori seaweed before serving.
Nutritional Information
Based on 12 servings, each Spicy Baked Salmon Sushi Muffin contains approximately 250–300 calories. This recipe is an excellent source of high-quality protein from the salmon and rice, and beneficial Omega-3 fatty acids, which support heart and brain health. While the rice provides carbohydrates for energy, substituting brown rice can slightly increase fiber content.
Storage
Leftover Spicy Baked Salmon Sushi Muffins should be stored in an airtight container and refrigerated for up to 2–3 days. To reheat, place them in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes until the rice is crispy again. Avoid using the microwave, as this will make the rice soggy and diminish the texture. These muffins are best enjoyed fresh but hold up well for lunchboxes.
Conclusion
These Spicy Baked Salmon Sushi Muffins are a guaranteed crowd-pleaser—they deliver all the flavor of your favorite roll without the complexity. Serve them alongside a small bowl of pickled ginger and a dash of wasabi for the full sushi experience. For delicious variations, try substituting the salmon with spicy tuna, cooked imitation crab (Kani), or even shredded baked chicken tossed in teriyaki sauce!