May 21, 2024, Updated Jun 03, 2024 Enjoy these spicy salmon rice muffins as snacks, an easy lunch, or appetizers. They’re a great alternative to full-on sushi. They’re loaded with textures and utterly delicious flavors, with a drizzle of the spicy mayo recipe for sushi that I’m obsessed with right now. Choose your favorite sushi toppings and let’s gooooo!
Portable and convenient: These sushi muffins are perfect for on-the-go, picnics, or packed lunches. The individual portions make them easy to transport and enjoy anywhere. Customizable: You can easily customize these muffins. Adjust the spice level by adding more or less sriracha, swap out the salmon for other proteins like crab or shrimp, or experiment with different toppings and seasonings. Perfect for Entertaining: Whether you’re hosting a casual gathering or a formal dinner party, these sushi muffins make for an impressive appetizer or hors d’oeuvre. Serve them alongside a variety of dipping sauces, and watch them disappear in no time!
See also: The Viral TikTok Sushi Bake (guys, I’m so hooked on these at-home baked sushi recipes).
Ingredients
There are a few parts to these baked salmon sushi cups; here’s what to gather:
For the rice
Sushi rice: Choose short-grain rice for its stickiness and texture, ideal for sushi. like Japanese variants. Rinse the rice thoroughly before cooking to remove extra starch. Jasmine rice works in this recipe, too. Sugar: Adds a little sweetness to balance the acidity of the rice vinegar. Use honey as an alternative. Natural rice vinegar (Unseasoned): Choose unseasoned rice vinegar to control the flavor profile. It adds acidity and helps in seasoning the sushi rice without overpowering it. Kosher salt: Enhances the flavor of the rice while providing a balanced seasoning. Furikake: A Japanese seasoning blend typically containing seaweed, sesame seeds, and dried fish flakes. This is optional.
For the sushi topping
Canned salmon: Drained and flaked: For convenience, use high-quality canned salmon or leftover cooked cubed salmon. Drain excess liquid and flake the salmon into small pieces for easy distribution. Mayonnaise: Adds creaminess and binds the salmon mixture together. Choose a traditional or Japanese-style mayonnaise like kewpie mayo. Regular mayo is great, too. Sriracha: Provides a spicy kick to the salmon mixture. Adjust the amount according to personal preference. Soy sauce: Use low-sodium soy sauce to control the saltiness. It adds depth of flavor to the salmon topping.
To assemble
Nori sheets, cut into 12 equal squares (2 1/2″ each): Sheets nori paper are dried seaweed sheets traditionally used for making sushi rolls. Cutting them into squares makes them easier to handle and adds a decorative touch to the sushi muffins. Ensure to use kitchen scissors for clean cuts.
Salmon swaps: Switch canned salmon with cooked and shredded crab meat, shrimp, or imitation crab for a seafood variation. For a vegetarian option, use diced tofu seasoned with soy sauce and a few tbs sesame oil or marinated mushrooms. Alternatives to Spicy mayo for Sushi: Replace sriracha with wasabi paste or chili garlic sauce for a different heat level. Instead of mayo, try Greek yogurt or avocado for a healthier alternative with a creamy texture. Soy sauce alternatives: Tamari can be used as a gluten-free alternative to soy sauce. Experiment with different types of soy sauce, such as light soy sauce, dark soy sauce, or ponzu sauce, for varied flavor profiles. Nori alternatives: swap nori sheets with thinly sliced cucumber or avocado for a refreshing twist. Use soy wrappers or rice paper for a different texture and appearance. Custom toppings: For added flavor and texture, get creative with toppings like pickled ginger, sliced scallions/ green onions, toasted sesame seeds, paprika, chili powder, or crispy fried shallots. Try diced mango, pineapple, or cucumber for a tropical or refreshing variation.
Tools to Grab
Pot: To cook the rice in. Mixing bowl: Combine the sushi topping. Muffin tin: To assemble the sushi cups.
Make the rice layer
Start by rinsing the sushi rice under cold water until the water runs clear. Next, mix the rice and water in a pot and boil over medium-high heat. Once it is boiling, cover it and reduce the heat. Let it simmer for about 18 minutes. Turn off the heat and let it sit covered for 10 minutes. Finally, mix the rice vinegar, sugar, and salt until they have dissolved, and fold them into the warm rice.
For the sushi topping
In a mixing bowl, combine the flaked salmon, mayonnaise, sriracha, and soy sauce.
To assemble
Start by preheating the oven to 375°F (190°C). Next, spray a 12-cup muffin tin with non-stick cooking spray. Prepare the nori sheets by cutting them to fit the bottom of each muffin cup. Place one piece of nori in the bottom of each cup. Divide the rice evenly among the muffin cups. Press a tablespoon of rice at a time down over the nori to form a base in the muffin slot. Top the rice into each cup. Lastly, spoon the salmon mixture onto the rice and put it into each muffin cup.
Bake
Bake them in the oven for 15-20 minutes or until the tops are bubbly and golden. Take care if using the broil function. Allow them to cool a little before removing from the muffin tin.
Serve
Offer the sushi muffins with optional toppings like more sriracha (adds moisture), BBQ sauce, avocado, green onion, or cucumber. You can assemble them up to 24 hours in advance for optimal freshness. Once baked, allow the muffins to cool completely before storing. Transfer any leftover muffins to an airtight container or resealable plastic bag. They can be stored in the refrigerator for 2-3 days.
Reheating
To reheat the muffins, simply place them on a microwave-safe plate and heat them for 30-60 seconds until warmed. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes until heated to your liking.
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