Sushi Muffins
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Recipe Intro From alexawhatsfordinner
I love sushi, and I love muffins… so when I saw @victoriaminell make these “sushi muffins” on TikTok, I had to try them! It’s a fun and creative way to serve salmon and rice, but feel free to get creative and switch up the toppings. I made my version with a gochujang marinated salmon plus crisp cucumbers and a kick of spicy togarashi.
- Recipe Card
Recipe Card
ingredients
- 1 pound salmon, cut into ½-inch cubes
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sesame oil
- 3 nori sheets, cut into 3-inch squares
- 1/2 cup white sushi rice, cooked according to package instructions
- 1 1/2 tablespoons Kewpie mayonnaise
- Togarashi or red chili flakes, to taste
- 1/2 cucumber, diced
- 2 scallions, finely sliced on the bias
- Sesame seeds, for garnish
Method
Step 1
Preheat the oven to 375°F and marinate the salmon. In a large bowl, add salmon cubes, gochujang, soy sauce, rice wine vinegar, and sesame oil. Mix to combine and let sit in the fridge for 10 minutes.
Step 2
Grease a muffin tin with cooking spray and place a nori square plus about a tablespoon of cooked rice into each muffin holder. Top the rice with about a tablespoon each of marinated salmon. Bake for about 10 minutes, until the salmon is cooked but still tender.
Step 3
Once the “muffins” are baked, top each with Kewpie mayonnaise, togarashi, some diced cucumber, scallion slices, and sesame seeds for garnish. Enjoy!