Killer Crack Salmon Muffins
Killer Crack Salmon Muffins
Ingredients
For the Salmon Muffins
- 1 1/2 pounds salmon fillet, skinless, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon white sesame seeds
- 2 scallions, thinly sliced
- 6 nori sheets, cut into 2-inch squares
- 2 cups sushi rice, cooked
For the Glaze
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoon sriracha
- 1/2 teaspoon ginger paste
- 1 teaspoon white sesame seeds
For Garnish
- 1 scallion, thinly sliced
- 1/4 cup shredded carrots
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cubed salmon, olive oil, 2 tablespoons soy sauce, rice vinegar, 1 teaspoon sesame oil, 1 tablespoon honey, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon white sesame seeds, and 2 sliced scallions. Toss gently until the salmon is thoroughly coated. Set aside to marinate while you prepare the muffin cups.
⏱️ 10 min
- 3
Place one 2-inch nori square into each cup of the prepared muffin tin, pressing it gently against the bottom and sides to form a cup. Spoon about 1 1/2 tablespoons of cooked sushi rice into each nori cup and gently press it down to create a firm base.
⏱️ 10 min
- 4
Evenly spoon the marinated salmon mixture on top of the rice in each nori-lined muffin cup, filling them almost to the brim.
⏱️ 5 min
- 5
Bake the salmon muffins in the preheated oven for 15 minutes, or until the salmon is cooked through and flakes easily.
⏱️ 15 min•🌡️ 400
- 6
While the muffins are baking, prepare the glaze. In a small bowl or measuring cup, whisk together 1 tablespoon toasted sesame oil, 1 tablespoon honey, 2 tablespoons soy sauce, 1 teaspoon sriracha, 1/2 teaspoon ginger paste, and 1 teaspoon white sesame seeds until well combined.
⏱️ 5 min
- 7
Once baked, remove the salmon muffins from the oven. Drizzle the prepared glaze generously over each warm salmon muffin. Garnish with additional thinly sliced scallion and shredded carrots before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Killer Crack Salmon Muffins
Ingredients
For the Salmon Muffins
- 1 1/2 pounds salmon fillet, skinless, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon white sesame seeds
- 2 scallions, thinly sliced
- 6 nori sheets, cut into 2-inch squares
- 2 cups sushi rice, cooked
For the Glaze
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoon sriracha
- 1/2 teaspoon ginger paste
- 1 teaspoon white sesame seeds
For Garnish
- 1 scallion, thinly sliced
- 1/4 cup shredded carrots
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cubed salmon, olive oil, 2 tablespoons soy sauce, rice vinegar, 1 teaspoon sesame oil, 1 tablespoon honey, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon white sesame seeds, and 2 sliced scallions. Toss gently until the salmon is thoroughly coated. Set aside to marinate while you prepare the muffin cups.
⏱️ 10 min - 3
Place one 2-inch nori square into each cup of the prepared muffin tin, pressing it gently against the bottom and sides to form a cup. Spoon about 1 1/2 tablespoons of cooked sushi rice into each nori cup and gently press it down to create a firm base.
⏱️ 10 min - 4
Evenly spoon the marinated salmon mixture on top of the rice in each nori-lined muffin cup, filling them almost to the brim.
⏱️ 5 min - 5
Bake the salmon muffins in the preheated oven for 15 minutes, or until the salmon is cooked through and flakes easily.
⏱️ 15 min•🌡️ 400 - 6
While the muffins are baking, prepare the glaze. In a small bowl or measuring cup, whisk together 1 tablespoon toasted sesame oil, 1 tablespoon honey, 2 tablespoons soy sauce, 1 teaspoon sriracha, 1/2 teaspoon ginger paste, and 1 teaspoon white sesame seeds until well combined.
⏱️ 5 min - 7
Once baked, remove the salmon muffins from the oven. Drizzle the prepared glaze generously over each warm salmon muffin. Garnish with additional thinly sliced scallion and shredded carrots before serving.
⏱️ 5 min