Salmon Sushi Muffins

These spicy and savoury salmon sushi muffins make a great appetizer for a party or for dinner, when served with a big salad. The recipe makes a dozen muffins and can easily be doubled. They also make great leftovers for a day or two in the fridge.


-         Make the sushi rice the day ahead, so it’s done and nice and cool. This makes assembly easier and will keep the nori crispy.

-         You can prep the salmon spice mix ahead of time as well, along with the spicy Mayo.

-         The salmon can be marinated for up to 4 hours in the fridge, so you can prep that in advance. The salmon marinade is also great on its own just for cooking salmon pieces for dinner.

-         Double the Mayo recipe, it’s delicious, and you’ll use it up.

-         If you have extra salmon, you can throw it in a cooking dish and bake it in the oven at the same time as the muffins. It’s delicious on its own.

You’ll need enough muffin tins to make 12 for a single recipe.


-         3 sheets of nori paper

-         1 ½ cups of cooked sushi rice, cooled (~1/2 cup of uncooked rice, follow the cooking instructions on the package)


-         1 lb of salmon, skin removed and diced small (about 2 cups)

-         2 tbsp sesame oil

-         1 tbsp soy sauce

-         1 tbsp honey

-         ½ tsp each: garlic powder, onion powder, chilli powder, paprika (regular or smoked), dried oregano

-         Salt to taste

-         2 green onions, sliced thin


Spicy Mayo (it’s not that spicy)

-         ¼ cup mayonnaise

-         1 tsp Siracha sauce

-         1 tsp honey



-         ½ avocado, diced small

-         2 tsp black sesame seeds



1)     Preheat the oven to 400 degrees F

2)     Use scissors to cut the nori sheets into four equal squares.

3)     Mix the diced salmon with the salmon ingredients to coat well. Marinate in the fridge for up to 4 hours.

4)     Assemble the muffins:

a.      To each nori square, add a heaping spoon full of rice and flatten slightly

b.      Transfer the square with the rice into a muffin tin, pushing down on the rice to fill the bottom of the muffin tin.

c.      Place salmon on top of the rice, 5–6 cubes, or just cover the rice.

5)     Bake for 10–12 minutes, broil at the end for 1-2minutes to get a little brown on the salmon

6)     Remove from the oven and let cool slightly. Top with avocado, sesame seeds and spicy Mayo.

a.      You can leave the toppings off and just serve them alongside the dish if you have picky eaters. Put Sriracha on the table for those that like it really spicy.