Viral Salmon Sushi Muffins (Print Version)
# Ingredients:
→ Base Layers
01 -
2 cups sushi rice, cooked and ready
02 -
3 nori sheets
03 -
½ lb fresh salmon, skin off, cut into cubes
→ Salmon Seasoning
04 -
2 tbsp soy sauce
05 -
1 tbsp hoisin
06 -
½ tsp ground ginger
07 -
½ tsp table salt
08 -
1 tsp sesame oil
09 -
1 tsp chili flakes
→ Veggie Options
10 -
½ cup diced cucumbers
11 -
½ cup carrots, diced small
→ Hot Mayo Sauce
12 -
1 tbsp chili garlic sauce
13 -
1 tsp sriracha
14 -
¼ cup kewpie mayonnaise
→ Toppers
15 -
Chopped green onions
16 -
Toasted sesame seeds
# Instructions:
01 -
Slice the salmon into small cubes and put them into a mixing bowl. Add sesame oil, hoisin, soy sauce, ground ginger, chili flakes, and salt. Mix thoroughly to coat. Cover and chill in the fridge for 1 to 3 hours.
02 -
Clip each sheet of seaweed into 4 squares using scissors. Spray a muffin tray lightly with oil, and start preheating your oven to 350°F.
03 -
Place the square nori pieces on your counter. Put a bit of sushi rice in the center of each and squash it into the muffin tin cups. Add a small scoop of the marinated salmon on top.
04 -
Move the muffin pan to the middle rack of your oven and bake for about 12 minutes. The salmon should be cooked but still juicy.
05 -
As the muffins bake, combine chili garlic sauce, sriracha, and mayo in a bowl. Stir until the mix is smooth and even.
06 -
When ready, top the muffins with small cucumber and carrot pieces. Drizzle the spicy mayo over everything, then sprinkle with sesame seeds and diced scallions. Enjoy warm!
# Notes:
01 -
Don’t let the salmon overcook or it might turn dry.
02 -
Toast sesame seeds in a pan (no oil) for extra crunch and flavor.
03 -
Cooking sushi rice? Always check the brand’s instructions, as it can vary.