Spicy Salmon Rice Muffins
25 min + up to 4 hrs marinatingMakes 12
Crispy nori cups filled with marinated salmon and sushi rice, topped with avocado and sriracha mayo.
| prepPreheat oven to 400°F / 200°C | |||
| prepCut nori sheets into 4 equal squares with scissors | |||
| 1 lb salmon, skin removed & cubed small | Toss salmon with oil, soy, honey, scallions & spices; marinate up to 4 hrs | Cool, top with avocado, sesame seeds & spicy mayo | |
| 2 tablespoons sesame oil | |||
| 1 tablespoon low sodium soy sauce | |||
| 1 tablespoon honey | |||
| 2 scallions, diced | |||
| 1/2 teaspoon each garlic powder, onion powder, chili powder, paprika, dried oregano | |||
| salt to taste | |||
| 3 sheets nori paper | Line nori squares in muffin tin, add rice & press gently | Bake 400°F / 200°C, 15–17 min; broil 1–2 min if needed | |
| 1 1/2 cups cooked sushi rice, cooled | |||
| 1/4 cup kewpie mayo | Fill each slot with 4–5 salmon cubes | ||
| 2 teaspoons sriracha sauce | Whisk kewpie mayo, sriracha & honey | ||
| 1 teaspoon honey | |||
| 1/2 avocado, diced small | |||
| 2 teaspoons black sesame seeds | |||
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