Spicy Baked Salmon Sushi Muffins Recipe
Spicy Baked Salmon Sushi Muffins are the ultimate fusion of bold flavors, vibrant colors, and playful presentation—all baked right into a muffin tin! If you love sushi but crave something warm, comforting, and easy to share, this recipe will become your go-to for weeknight dinners and impressive gatherings alike. Each muffin packs luscious marinated salmon, tender sushi rice, crispy nori, and a drizzle of creamy, spicy sauce for a delightful bite every time. Let’s take sushi night from rolled to unforgettable!
Ingredients You’ll Need
The beauty of these Spicy Baked Salmon Sushi Muffins is in their fresh, everyday ingredients—the kind that manage to bring both elegance and crave-worthy flavors right to your kitchen. Every addition here brings a unique twist, whether it’s gorgeous color, irresistible umami, or that little kick of heat.
- Nori seaweed sheets: These crisp seaweed papers hug the sushi rice and help give the muffins their signature structure and flavor.
- Sushi rice (cooked): Sticky sushi rice holds together beautifully and makes the perfect base for every rich topping.
- Salmon filet (cubed): Choose fresh, sushi-grade salmon for the most tender, luxurious bites.
- Hoisin sauce: Sweet and salty hoisin gives the salmon a delicious complexity and glossy finish.
- Soy sauce: Classic umami undertones come together in every layer when you add soy sauce to the marinade.
- Sesame oil: Just a splash delivers toasty, nutty undertones that elevate the whole muffin.
- Red pepper flakes: Bring on that gentle, warming heat that makes every bite lively but balanced.
- Salt: Essential for rounding out flavors and highlighting the natural taste of salmon.
- Ground ginger: Adds a subtle citrusy heat for unexpected depth and aroma.
- Carrots (peeled and diced): Sweet, crunchy carrots lend a pop of color and freshness on top.
- Cucumbers (diced): Cool, crisp cucumbers provide contrast to the rich and spicy components.
- Kewpie mayo: Luxuriously creamy, this Japanese mayo is the secret to that dreamy, sushi-inspired sauce.
- Sriracha sauce: For those who love a little spark, sriracha infuses the mayo with spice and flavor.
- Chili garlic sauce: Extra punch and slight garlicky layer meets with more chili goodness.
- Sesame seeds: Nutty crunch and an elegant garnish to top it all off.
- Scallions (diced): A fresh, oniony pop brings everything together and looks beautiful sprinkled on top.
How to Make Spicy Baked Salmon Sushi Muffins
Step 1: Cut and Prep the Salmon
Start by removing the skin from your salmon filet and cutting it into bite-sized cubes. This helps every piece soak up the marinade and bake evenly inside the muffin, making each bite impossibly tender and flavorful.
Step 2: Marinate the Salmon
Place the salmon pieces into a mixing bowl and add red pepper flakes, ground ginger, salt, hoisin sauce, soy sauce, and sesame oil. Toss everything well so each piece gets beautifully coated. Cover and let the salmon marinate in the fridge for at least 1 hour and up to 3 hours for maximum flavor infusion.
Step 3: Prepare the Nori Sheets
Grab your nori sheets and, with a pair of kitchen scissors, cut each sheet into quarters. This size fits perfectly into muffin tins, creating that crispy, edible wrapper for your sushi muffins.
Step 4: Prep Your Muffin Tin and Oven
Give your muffin tin a quick spray with nonstick cooking spray to prevent sticking. Preheat your oven to 350 degrees Fahrenheit so it’s ready for baking magic.
Step 5: Assemble the Sushi Muffins
Lay out your nori squares on a flat surface. Add a generous spoonful of cooked sushi rice to the center of each piece, then gently press them—rice side down—into the greased muffin tin cups. This forms the sturdy base of every Spicy Baked Salmon Sushi Muffin.
Step 6: Add the Salmon
Once your tins are lined and filled with rice, top each cup with a spoonful of marinated salmon, spreading it evenly for best flavor in every bite.
Step 7: Bake
Pop your tin onto the center rack of the oven and bake for 15 minutes. The salmon will cook through, the nori becomes just the right amount of crispy, and the kitchen will smell incredible!
Step 8: Make the Spicy Mayo
While everything bakes, whisk together the Kewpie mayo, sriracha sauce, and chili garlic sauce in a small bowl until you have a silky, fiery, and zippy drizzle. This is where the muffins really start living up to their spicy name!
Step 9: Top with Veggies and Sauce
Once out of the oven, top each muffin with some diced cucumber and carrots for vibrant crunch. Then, give each one a generous drizzle of your spicy mayo. This step is what takes the Spicy Baked Salmon Sushi Muffins way over the top.
Step 10: Garnish and Enjoy
Finish off with a scatter of sesame seeds and diced scallions for color, crunch, and freshness. Let them cool slightly before serving—and watch how quickly they disappear!
How to Serve Spicy Baked Salmon Sushi Muffins
Garnishes
Garnishes do more than add color to your Spicy Baked Salmon Sushi Muffins; they bring those extra pops of flavor and texture. Sesame seeds offer a gentle crunch, while scallions add a fresh, mild oniony note. For a truly sushi bar-worthy finish, you can even add a tiny dot of wasabi or a few microgreens on top.
Side Dishes
These little muffins pair beautifully with a crisp seaweed salad, a bowl of miso soup, or even some pickled ginger on the side. If you want a bigger spread, steamed edamame, cucumber salad, or a bowl of hot jasmine tea makes for a wonderfully balanced meal.
Creative Ways to Present
Arrange your Spicy Baked Salmon Sushi Muffins on a slate platter or bamboo board for a dramatic look. For parties, tuck each one into a parchment cupcake liner and add tiny flags or picks for easy grabbing. Or serve them family-style, surrounded by bowls of extra spicy mayo and soy sauce for dipping!
Make Ahead and Storage
Storing Leftovers
If you have extras (a rare thing in my house!), store leftover Spicy Baked Salmon Sushi Muffins in an airtight container in the fridge. They’ll stay fresh and tasty for up to 2 days. Keep garnishes separate for best texture when serving again.
Freezing
You can freeze these muffins before adding the fresh toppings and sauce. Wrap each muffin individually in plastic wrap and store in a zip-top freezer bag. They’ll keep well for up to a month; just thaw in the fridge before reheating and finishing with toppings.
Reheating
To reheat, place muffins in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes until warmed through. Avoid the microwave, as it can make nori chewy instead of crisp. Add your cucumbers, carrots, and spicy mayo fresh after reheating for a just-made taste!
FAQs
Can I substitute another fish for salmon?
Absolutely! You can swap in cooked shrimp, cooked crab, or even cooked chicken for the salmon. Just make sure whatever protein you use is diced into bite-sized pieces and marinated for the right flavor boost.
Where can I find Kewpie mayo?
Kewpie mayo is stocked in most Asian grocery stores, and many major supermarkets carry it in the international aisle. If you can’t find it, regular mayonnaise with a dash of rice vinegar and sugar makes a decent stand-in.
Can I make Spicy Baked Salmon Sushi Muffins gluten-free?
Definitely! Use gluten-free soy sauce (like tamari) and double-check your hoisin sauce for gluten-free labeling. Every other ingredient is naturally gluten-free.
Can I prepare Spicy Baked Salmon Sushi Muffins ahead of time?
You can assemble the muffins up to the point of baking and refrigerate them, covered, for a few hours. Bake them just before serving and finish with fresh toppings and drizzle!
What’s the best way to cut nori without tearing it?
Use a sharp pair of kitchen scissors and cut slowly. If your nori sheets feel very brittle, run them quickly over the stovetop flame for a second or two to make them more pliable before cutting.
Final Thoughts
Spicy Baked Salmon Sushi Muffins are everything we love about sushi wrapped into one irresistible, easy-to-hold package. Whether you serve them up for friends, family, or just a weeknight treat, they’re sure to delight every sushi lover at the table. Give them a try—you’ll never look at sushi the same way again!
Print
Spicy Baked Salmon Sushi Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Pescatarian
Description
These Spicy Baked Salmon Sushi Muffins are a fun twist on traditional sushi, combining the flavors of spicy salmon with sushi rice in a convenient muffin form. Perfect for a party appetizer or a unique snack.
Ingredients
Nori Seaweed:
- 3 Sheets
Sushi Rice:
- 2 Cups (cooked)
Salmon:
- ½ Pound (skin removed, cubed)
Marinade:
- 1 Tablespoon Hoisin Sauce
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Red Pepper Flakes
- ½ Teaspoon Salt
- ½ Teaspoon Ground Ginger
Veggies:
- ½ Cup Carrots (peeled and diced)
- ½ Cup Cucumbers (diced)
- ¼ Cup Kewpie Mayo
Sriracha Mayo:
- 1 Teaspoon Sriracha Sauce
- 1 Tablespoon Chili Garlic Sauce
Garnish:
- Sesame Seeds
- Scallions (diced)
Instructions
- Cut: Cut salmon into bite-sized pieces and marinate with red pepper flakes, ginger, salt, hoisin, soy sauce, and sesame oil for 1-3 hours.
- Cut: Quarter nori sheets.
- Grease: Spray muffin tin and preheat oven to 350°F.
- Fill: Press sushi rice into muffin tins on nori sheets.
- Top: Add marinated salmon on top.
- Bake: Bake for 15 minutes.
- Whisk: Mix ingredients for spicy mayo.
- Top: Add cucumber and carrots, drizzle with spicy mayo.
- Garnish: Top with scallions and sesame seeds.
Notes
- You can customize toppings with your favorite sushi ingredients.
- Adjust spice levels to suit your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Spicy, Baked, Salmon, Sushi, Muffins, Appetizer, Party Food
