Get the flavors of takeaway sushi at home with these easy baked salmon rice muffins. These little salmon bites are fun and flavorful, SO easy to make and really hit the spot.
Enjoy these spicy salmon rice muffins as snacks, an easy lunch, or appetizers. They’re a great alternative to full-on sushi.
They’re loaded with textures and utterly delicious flavors, with a drizzle of the spicy mayo recipe for sushi that I’m obsessed with right now.
Choose your favorite sushi toppings and let’s gooooo!
Why You’ll Love This Baked Salmon Rice Muffins Recipe
Check out why these are my go-to savory snacks:
- Portable and convenient: These sushi muffins are perfect for on-the-go, picnics, or packed lunches. The individual portions make them easy to transport and enjoy anywhere.
- Customizable: You can easily customize these muffins. Adjust the spice level by adding more or less sriracha, swap out the salmon for other proteins like crab or shrimp, or experiment with different toppings and seasonings.
- Perfect for Entertaining: Whether you’re hosting a casual gathering or a formal dinner party, these sushi muffins make for an impressive appetizer or hors d’oeuvre. Serve them alongside a variety of dipping sauces, and watch them disappear in no time!
See also: The Viral TikTok Sushi Bake (guys, I’m so hooked on these at-home baked sushi recipes).
Here’s What You Need
Round up these ingredients and tools:
Ingredients
There are a few parts to these baked salmon sushi cups; here’s what to gather:
For the rice
- Sushi rice: Choose short-grain rice for its stickiness and texture, ideal for sushi. like Japanese variants. Rinse the rice thoroughly before cooking to remove extra starch. Jasmine rice works in this recipe, too.
- Sugar: Adds a little sweetness to balance the acidity of the rice vinegar. Use honey as an alternative.
- Natural rice vinegar (Unseasoned): Choose unseasoned rice vinegar to control the flavor profile. It adds acidity and helps in seasoning the sushi rice without overpowering it.
- Kosher salt: Enhances the flavor of the rice while providing a balanced seasoning.
- Furikake: A Japanese seasoning blend typically containing seaweed, sesame seeds, and dried fish flakes. This is optional.
For the sushi topping
- Canned salmon: Drained and flaked: For convenience, use high-quality canned salmon or leftover cooked cubed salmon. Drain excess liquid and flake the salmon into small pieces for easy distribution.
- Mayonnaise: Adds creaminess and binds the salmon mixture together. Choose a traditional or Japanese-style mayonnaise like kewpie mayo. Regular mayo is great, too.
- Sriracha: Provides a spicy kick to the salmon mixture. Adjust the amount according to personal preference.
- Soy sauce: Use low-sodium soy sauce to control the saltiness. It adds depth of flavor to the salmon topping.
To assemble
- Nori sheets, cut into 12 equal squares (2 1/2″ each): Sheets nori paper are dried seaweed sheets traditionally used for making sushi rolls. Cutting them into squares makes them easier to handle and adds a decorative touch to the sushi muffins. Ensure to use kitchen scissors for clean cuts.
Substitutions and Variations
Play around with these sushi rice muffins by switching them up:
- Salmon swaps: Switch canned salmon with cooked and shredded crab meat, shrimp, or imitation crab for a seafood variation. For a vegetarian option, use diced tofu seasoned with soy sauce and a few tbs sesame oil or marinated mushrooms.
- Alternatives to Spicy mayo for Sushi: Replace sriracha with wasabi paste or chili garlic sauce for a different heat level. Instead of mayo, try Greek yogurt or avocado for a healthier alternative with a creamy texture.
- Soy sauce alternatives: Tamari can be used as a gluten-free alternative to soy sauce. Experiment with different types of soy sauce, such as light soy sauce, dark soy sauce, or ponzu sauce, for varied flavor profiles.
- Nori alternatives: swap nori sheets with thinly sliced cucumber or avocado for a refreshing twist. Use soy wrappers or rice paper for a different texture and appearance.
- Custom toppings: For added flavor and texture, get creative with toppings like pickled ginger, sliced scallions/ green onions, toasted sesame seeds, paprika, chili powder, or crispy fried shallots. Try diced mango, pineapple, or cucumber for a tropical or refreshing variation.
Tools to Grab
- Pot: To cook the rice in.
- Mixing bowl: Combine the sushi topping.
- Muffin tin: To assemble the sushi cups.
How to Make Baked Salmon Rice Muffins: An Easy Guide
Here is my step-by-step guide to these pretty baked salmon rice muffins:
Make the rice layer
Start by rinsing the sushi rice under cold water until the water runs clear. Next, mix the rice and water in a pot and boil over medium-high heat. Once it is boiling, cover it and reduce the heat. Let it simmer for about 18 minutes.
Turn off the heat and let it sit covered for 10 minutes. Finally, mix the rice vinegar, sugar, and salt until they have dissolved, and fold them into the warm rice.
For the sushi topping
In a mixing bowl, combine the flaked salmon, mayonnaise, sriracha, and soy sauce.
To assemble
Start by preheating the oven to 375°F (190°C). Next, spray a 12-cup muffin tin with non-stick cooking spray.
Prepare the nori sheets by cutting them to fit the bottom of each muffin cup. Place one piece of nori in the bottom of each cup.
Divide the rice evenly among the muffin cups. Press a tablespoon of rice at a time down over the nori to form a base in the muffin slot.
Top the rice into each cup.
Lastly, spoon the salmon mixture onto the rice and put it into each muffin cup.
Bake
Bake them in the oven for 15-20 minutes or until the tops are bubbly and golden. Take care if using the broil function.
Allow them to cool a little before removing from the muffin tin.
Serve
Offer the sushi muffins with optional toppings like more sriracha (adds moisture), BBQ sauce, avocado, green onion, or cucumber.
Make Ahead and Storage
These baked salmon rice muffins can be prepared ahead of time, making them a convenient option for meal prep or entertaining. After assembling the muffins, cover them tightly with plastic wrap or aluminum foil and refrigerate until ready to bake.
You can assemble them up to 24 hours in advance for optimal freshness.
Once baked, allow the muffins to cool completely before storing. Transfer any leftover muffins to an airtight container or resealable plastic bag. They can be stored in the refrigerator for 2-3 days.
Reheating
To reheat the muffins, simply place them on a microwave-safe plate and heat them for 30-60 seconds until warmed.
Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes until heated to your liking.
4 Common Mistakes When Making Salmon Rice Muffins
Here’s what not to do when making these salmon and rice cups:
- Overcooking the rice: Cooking the sushi rice for too long or using too much water can result in mushy or sticky rice. Follow the instructions carefully and use the appropriate rice-to-water ratio to achieve perfectly cooked rice with a fluffy texture.
- Not seasoning the rice properly: Sushi rice should be seasoned with a mixture of rice vinegar, sugar, and salt to achieve the characteristic sweet and tangy flavor. Make sure to evenly distribute the seasoning throughout the rice for a balanced flavor in every bite.
- Overfilling the muffin cups: It’s important not to overfill them with the rice and salmon mixture, as this can cause the muffins to collapse or become difficult to remove from the pan. Fill each muffin cup only about three-quarters full to allow room for expansion during baking.
- Skipping the cooling step: Allowing the muffins to cool slightly before removing them from the pan helps them set and hold their shape. Skipping this step can result in muffins that fall apart or lose their structure. Let the muffins cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely.
FAQs About Baked Salmon Rice Muffins
Just skimming through? Here are the top queries to note:
Yes, you can substitute canned salmon with fresh cooked salmon. Simply cook the salmon according to your preferred method (baked, grilled, poached, etc.), allow it to cool, and then flake it into small pieces before mixing it with the other ingredients.
Yes, you can assemble the muffins ahead of time, freeze them, and then bake them when ready to serve. Follow the assembly instructions, then place the assembled muffins on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. When ready to bake, allow them to thaw slightly in the refrigerator before baking according to the recipe instructions.
Yes, you can make vegetarian versions of these muffins by omitting the salmon and using alternative ingredients such as marinated tofu, diced vegetables, or cooked mushrooms. Be sure to season the rice and toppings well to enhance the flavor of the vegetarian ingredients.
Absolutely! You can use mini muffin tins to make bite-sized versions of these muffins, perfect for serving as appetizers or party snacks. Simply adjust the baking time accordingly, as mini muffins will cook faster than standard-sized muffins.
Yes, you can easily adjust the level of spiciness in the salmon mixture by varying the amount of sriracha sauce used. Start with a small amount and taste the mixture, then add more sriracha to achieve your desired heat level.
Other Asian Takeout Recipes You’ll Love
If you love tasty, easy Asian recipes, you MUST dip into these recipes:
Baked Salmon Rice Muffins (Easy Sushi Cups)
Video
Ingredients
For the Rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 1 ½ tsp sugar
- 1 tbsp natural rice vinegar unseasoned
- 1 tsp kosher salt
- 1 tbsp furikake optional
For the Sushi Topping:
- 1 can 6 oz canned salmon, drained and flaked
- ¼ cup mayonnaise
- 1 tbsp sriracha
- ½ tbsp soy sauce
To Assemble
- 3 nori sheets cut into 12 squares (2 1/2″ each)
- Optional for topping: extra sriracha Japanese BBQ sauce, sliced avocado, green onion, serrano pepper, and/or cucumber
Instructions
For the Rice Layer:
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a pot and bring to a boil over medium-high heat.
- Once boiling, cover and reduce heat to low. Let it simmer for 18 minutes.
- Turn off the heat and let it sit covered for 10 minutes.
- Mix rice vinegar, sugar, and salt until dissolved and fold into the warm rice.
For the Sushi Topping:
- In a bowl, mix the flaked salmon, mayonnaise, sriracha, and soy sauce until combined.
- To Assemble:
- Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with non-stick cooking spray.
- Cut nori sheets to fit the bottom of each muffin cup. Place one piece in the bottom of each cup.
- Divide the rice evenly among the muffin cups, pressing down over the nori to form a base.
- Sprinkle a bit of furikake over the rice in each cup, if using.
- Spoon the salmon mixture on top of the rice in each muffin cup.
- Bake in the preheated oven for about 15-20 minutes or until the tops are bubbly and slightly golden.
- Let them cool slightly before removing from the muffin tin.
To Serve:
- Offer the sushi muffins with optional toppings like more sriracha, BBQ sauce, avocado, green onion, or cucumber
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The baked salmon rice muffins were such a unique and tasty snack! I loved them. Any suggestions on variations to include different types of fish or veggies?
You could definitely use sushi-grade tuna cut in cubes, that’d be delicious! As for veggies, you could use roasted yam cubes, but anything else (cucumber, julienned carrot, daikon etc.) that you might find in a veggie sushi roll would be best added after baking.
The combination of salmon and rice in muffin form is genius. My kids loved them!
This recipe was a delightful surprise! Made for a great post on my blog. The flavors and simplicity are just perfect.
i tried it, was easier than I thought, even i could do it, tasted good too.
Tried this recipe today. Remarkably easy and tasty. Grateful for the clear instructions.
Anyone tried adding quinoa instead of rice? Curious about the texture.
uhh so do y’all think i can make this without an oven got a microwave tho
Microwave won’t give the same effect, better find an oven to use.
Wonderful recipe, my family enjoyed it. Thanks for sharing!
just made this and it turned out great, didn’t know i could bake sushi kinda things lol. my roommates loved it too, gonna make it again.
hey, can I use brown rice instead of white for the baked salmon rice muffins? thinking of making it a bit healthier for the kids.