Spicy Salmon Sushi Muffins
https://foodloversmarket.co.za/recipes/spicy-salmon-sushi-muffins/
In love with these sushi muffins! A trending recipe we had to try! And perfect to serve for a date night or starter at your next dinner party. These spicy salmon sushi cups are also easier to make than rolling out sushi at home. The Nuri forms the ‘muffin cup’ which is filled with a spicy salmon mix and rice and baked until just cooked. Top the sushi muffins with avocado, a sriracha or sweet chilli mayo and toasted sesame seeds. This can be a fancy-looking starter that is very little effort.
If salmon is not your choice of protein, then substitute it for tuna. And if you don’t have sushi rice on hand, try it with crunchy brown rice or basmati.
Ingredients
- 30ml (2 Tbsp) soy sauce
- 15ml (1 Tbsp) sesame oil
- 15ml (1 Tbsp) honey
- 30ml (2 Tbsp) kewpie mayo
- 15ml (1 Tbsp) sriracha sauce
- 1 garlic clove, minced
- 15ml (1 Tbsp) ginger, finely grated
- 1 chilli, finely chopped
- 1 portion (about 240g) of salmon, cut into small cubes
- 3 nori sheets, cut into 4 equal squares
- 5ml (1 tsp) rice vinegar
- Salt, to taste
- 250ml (1 cup) sushi rice, cooked
To Assemble:
- 45ml (3 Tbsp) kewpie mayo
- 15ml (1 Tbsp) sriracha sauce
- ½ an avocado, cut into small cubes
- 1 spring onion, thinly sliced
- Toasted sesame seeds, to taste
Directions
For the Sushi Muffins:
- In a large bowl, combine the first eight ingredients and mix well. Place the cubed salmon into the soy sauce marinade and stir, coating the salmon well. Cover and set aside in the fridge for 1-2 hours.
- Preheat the oven to 180°C and lightly coat a muffin tin with non-stick spray.
- Stir the rice vinegar and salt into the sushi rice.
- Place 15ml (1 Tbsp) of the rice on top of the nori pieces and slightly spread out - remember to wet your hands with water to help the rice not stick to your hands. Transfer each nori piece into the muffin tin.
- Top each sushi muffin with 15ml (1 Tbsp) of the marinated salmon and bake for 15-20 minutes until the salmon is golden brown.
- Combine the kewpie mayo and sriracha sauce and mix well. Set aside.
- Remove the sushi muffins from the tin and top with avocado, sriracha mayo, spring onions, and toasted sesame seeds and enjoy.
