Do you love sushi but don’t want to roll anything or use raw fish? Then you have to try these Sushi Muffins! They’re baked, super easy, and taste just like your favorite sushi roll only in muffin form! This recipe is healthy, fun to make, and totally perfect for lunch or dinner. I tried it once and instantly fell in love! You get the soft rice, flavorful salmon, and all the yummy toppings in every bite. Trust me, your taste buds are going to throw a party!
Method (In Detail)
Prep the Salmon
Start by taking your two salmon fillets and cutting them into small, even cubes. The smaller the pieces, the easier they’ll cook through and blend with the other ingredients. Once chopped, place the salmon into a mixing bowl and add 2 tablespoons of soy sauce, 1 tablespoon of white rice vinegar, and 2 tablespoons of very light mayo. Gently mix everything together until the salmon is well coated. Set this mixture aside to let it marinate while you move on to the rice. This step helps the salmon absorb all those tasty flavors, giving your muffins that classic sushi taste but in a warm, baked form.
Flavor the Rice
While your salmon is soaking up the sauce, take your precooked white rice (about 50g) and put it in a separate bowl. Add 1 tablespoon of white rice vinegar and mix it through gently with a spoon. This gives the rice a slightly tangy, authentic sushi flavor that really ties the whole muffin together. Be careful not to stir too hard just fluff the rice and make sure the vinegar is evenly distributed.
Cut the Seaweed
Now it’s time to prep the nori seaweed. Using a clean pair of kitchen scissors, cut your seaweed sheets into small squares that will fit inside the cups of your muffin tin. I found that cutting two smaller squares per cup gives each muffin a strong base and helps hold everything together. You want each piece to be big enough to line the sides of the muffin cup without folding or bunching, so the final result is neat and easy to remove from the tin.
Build the Muffins
Take your prepared muffin tin and place the nori squares into each muffin cup, letting the edges curl slightly up the sides to create a little seaweed “nest.” Next, spoon in 1 to 2 tablespoons of the seasoned rice into each lined cup and press it down lightly with the back of your spoon. Don’t squish it too hard just enough so it forms a nice base. Then, scoop 2 to 3 tablespoons of the marinated salmon mixture on top of the rice. Try to spread it evenly so every bite has that perfect balance of rice and fish.
Bake It
Once all your muffin cups are filled, carefully place the muffin tin into a preheated oven set at 200°C (390°F). Let them bake for about 15 minutes. Around the 13-minute mark, you can peek inside to make sure the tops aren’t getting too brown or dry. When they’re done, the salmon should look slightly golden and fully cooked, and the muffins should hold their shape when touched lightly.
Top It Off
Take the muffin tin out of the oven and let the sushi muffins cool for a few minutes before removing them. This makes it easier to lift them out without breaking. Once they’re slightly cooled, you can add your toppings! I like to drizzle a bit more mayo on top, sprinkle on some finely chopped chives, and for a bit of heat, a few tiny slices of red chili. These extra toppings bring color, flavor, and a little flair to each bite.
Necessary Tools
- Muffin tin
- Baking tray (to hold the muffin tin if needed)
- Mixing bowl
- Spoon for mixing and scooping
- Scissors (to cut the nori seaweed)
Easy Sushi Muffins Recipe (Baked Salmon Sushi Cups – No Rolling!)
Cuisine: JapaneseDifficulty: Easy10
servings15
minutes15
minutes30
minutesIngredients
2 salmon fillets (chopped into small cubes)
2 tbsp soy sauce
2 tbsp very light mayo
1 tbsp white rice vinegar (for the salmon)
1 tbsp white rice vinegar (for the rice)
50g cooked white rice
Nori seaweed sheets (cut into small squares)
Toppings: Extra mayo, chopped chives, and red chili (optional but so tasty!)
Directions
- Prep the salmon: Chop the salmon into small cubes. In a bowl, mix it with soy sauce, 1 tbsp rice vinegar, and mayo. Let it sit while you prep the rest.
- Flavor the rice: Add 1 tbsp of rice vinegar to your cooked white rice and give it a little mix.
- Cut the seaweed: Use scissors to cut your nori sheets into small squares that will fit inside the muffin tin cups. I used 2 little squares per muffin to make it sturdy!
- Build the muffins: Place the seaweed squares inside each muffin cup. Spoon 1–2 tbsp of rice into each one, pressing down gently. Then add 2–3 tbsp of your salmon mixture on top.
- Bake it: Pop the muffin tin into a preheated oven at 200°C (390°F) for 15 minutes.
- Top it off: Once they’re done, remove from oven and top with more mayo, chives, and chili if you like a little spice.
Notes
- Don’t overfill the muffin cups too much salmon can overflow while baking.
- Don’t overfill the muffin cups too much salmon can overflow while baking.
- Make sure the seaweed is flat and not folded, so the muffin sits evenly.
- Keep an eye on the oven around the 13-minute mark to make sure they don’t overcook or dry out.
Serving Suggestions
These sushi muffins are great with:
- A drizzle of sriracha or wasabi mayo
- A side of edamame or miso soup
- Pickled ginger and cucumber slices
- Or even packed in a bento box for lunch!
Fun Fact
Did you know sushi muffins went viral thanks to TikTok and Instagram food creators? They turned a fancy meal into something fun and bite-sized no chopsticks required!
Conclusion
These sushi muffins are honestly one of my favorite things to make when I want something yummy, fun, and a little fancy but without the fuss of rolling sushi. They’re perfect for sushi lovers, meal preppers, or anyone wanting to try a healthy baked treat that looks as good as it tastes!
So go ahead give this viral recipe a try. I promise, you’ll want to make it again and again!
Let me know in the comments if you’ve tried them, and how you liked them!
