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Spicy Baked Salmon Sushi Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 56 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes (excluding marinating time)
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese Fusion
  • Diet: Low Fat

Description

These Spicy Baked Salmon Sushi Muffins are a creative and delicious twist on traditional sushi, combining marinated salmon with sushi rice and fresh vegetables baked inside nori sheets. Perfect as a flavorful appetizer or party snack, they boast a mouthwatering blend of spicy, savory, and tangy elements topped with a creamy sriracha mayo and garnished with sesame seeds and scallions.

Ingredients

Sushi Muffins

  • 3 Sheets nori seaweed
  • 2 Cups sushi rice, cooked
  • ½ Pound salmon filet, skin removed and 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
  • Nonstick cooking spray (for greasing muffin tin)

Spicy Sriracha Mayo

  • ¼ Cup kewpie mayo
  • 1 Teaspoon sriracha sauce
  • 1 Tablespoon chili garlic sauce

Garnish

  • Sesame seeds
  • Scallions, diced

Instructions

  1. Cut the Salmon: Cut the salmon filet into bite-sized cubes and place them into a mixing bowl.
  2. Marinate the Salmon: Add red pepper flakes, ground ginger, salt, hoisin sauce, soy sauce, and sesame oil to the salmon cubes. Toss thoroughly to coat all the pieces evenly. Allow the salmon to marinate for 1 to 3 hours in the refrigerator for maximum flavor infusion.
  3. Prepare the Nori Sheets: Using kitchen scissors, cut each nori sheet into quarters, creating smaller squares suitable for muffin tins.
  4. Grease the Muffin Tin and Preheat Oven: Lightly spray a muffin tin with nonstick cooking spray to prevent sticking. Preheat your oven to 350°F (175°C) and position the rack in the center.
  5. Assemble Sushi Muffins: Place each nori square on a flat surface. Spoon a portion of cooked sushi rice onto the center of each nori piece. Then, press the nori and rice gently into the muffin tin cups to form a base.
  6. Add Marinated Salmon: Top each rice-filled nori cup with a spoonful of the marinated salmon, evenly distributing the salmon cubes among the muffin cups.
  7. Bake: Place the muffin tin on the center rack of the preheated oven and bake the sushi muffins for 15 minutes until the salmon is cooked through and flakes easily.
  8. Prepare Spicy Sriracha Mayo: In a small bowl, whisk together the kewpie mayo, sriracha sauce, and chili garlic sauce until smooth and fully combined.
  9. Top with Fresh Vegetables and Sauce: After baking, remove the muffins from the oven. Add diced cucumbers and carrots on top of each muffin, then drizzle generously with the prepared spicy sriracha mayo.
  10. Garnish and Serve: Sprinkle diced scallions and sesame seeds over each sushi muffin for added flavor and a beautiful presentation. Serve immediately while still warm.

Notes

  • Marinating the salmon for at least 1 hour helps deepen the flavors but avoid exceeding 3 hours to maintain texture.
  • Use freshly cooked sushi rice that is slightly cooled for best texture.
  • Kewpie mayo is preferred for its creamy texture and slight sweetness but regular mayo can be substituted.
  • If you prefer less heat, adjust or omit the red pepper flakes and sriracha sauces accordingly.
  • Ensure the muffin tin is well greased to prevent the sushi muffins from sticking and breaking apart.
  • These sushi muffins are best served fresh and warm, but leftover muffins can be refrigerated and enjoyed cold or reheated gently.

Find it online: https://ivysrecipes.com/spicy-baked-salmon-sushi-muffins-recipe/