Sushi Muffins


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.

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 4 as a starter

Recipe Card


  • 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


  • 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!