Salmon Sushi Muffins

Craving sushi but looking for something quicker, easier, and more budget-friendly? These Salmon Sushi Muffins have you covered. They’re simple to make and packed with nutritious ingredients. Keep a batch in the fridge for a post workout snack that’s ready to fuel your next move.

What goes in my Salmon Sushi Muffins

Salmon – provides a rich source of lean protein and omega-3s, which are great for muscle recovery, heart health, and helping reduce inflammation.

Rice – The base of your muffins, providing complex carbs that fuel your body post-workout.

Avocado – loaded with healthy fats and fibre, helping you feel satisfied

Cucumber – hydrating and low in calories

Nori seaweed: Packed with iodine and other essential minerals

Tips for the best Salmon Sushi Muffins

Cut the nori sheets into squares that fit neatly into the muffin tin slots.

To make sure your salmon, avocado, and cucumber fit neatly in the muffin tin, cut them into small, bite-sized cubes. This also makes each bite a balanced mix of flavours and textures.

For extra texture, sprinkle sesame seeds on top before baking.

Macro Breakdown (for one Salmon Sushi Muffin)

Calories: 241

Fat: 9.8g

Carbs: 27.6g

Protein:9.6g

These values are estimates and could vary based on exact ingredient sizes or brands.

Salmon Sushi Muffins

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• Equipment: 12 slot muffin tin

• 4 sheets nori seaweed, cut into squares that fit into the muffin tin slots

• Sushi rice:

• 2 cups sushi rice

• 2 ½ cups water

• 2 tbsp rice vinegar

• 1 tsp sugar

• Salmon:

• 400g salmon, skin removed + cubed small

• 1 tbsp soy sauce

• 1 tbsp honey

• 2 tsp sesame oil

• Spicy Mayo:

• 1/4 cup kewpie mayo

• 2 tsp sriracha sauce

• Toppings:

• 1/2 avocado, diced small

• 1/2 cucumber, diced small

• 2 tsp sesame seeds

Directions

• Sushi rice:
• Cook the sushi rice in a pot or rice cooker. Once cooked, gently stir in the rice vinegar and sugar. Let it cool slightly.
• Salmon:
• In a small bowl, mix the soy sauce, honey, and sesame oil. Toss the cubed salmon in the marinade and let it sit for 10-15 minutes.
• Spicy mayo:
• In another small bowl, combine the kewpie mayo and sriracha sauce.
• The muffins:
• Preheat your oven to 180°C (350°F).
• Spoon a small amount of sushi rice onto each nori square.
• Place the nori squares in each muffin tin slot, pressing it gently to line the bottom and sides of the muffin tin.
• Add a few cubes of the marinated salmon on top of the rice in each muffin slot.
• Place the muffin tin in the oven and bake for 15 minutes, or until the salmon is cooked through and the rice is slightly golden around the edges.
• Once out of the oven, sprinkle the muffins with sesame seeds. Top with diced avocado and cucumber, and spoon a small amount of spicy mayo over the salmon. Enjoy!