Looking for a fun, bite-sized twist on sushi? These Teriyaki Chicken Sushi Muffins combine the sweet and savoury flavours of teriyaki chicken with seasoned sushi rice, all baked in crispy nori cups. They’re easy to make, packed with flavour, and perfect for a light meal or snack.
What goes into my Teriyaki Chicken Sushi Muffins
Chicken Thigh – Juicy and flavourful, chicken thigh provides high-quality protein and essential fats that keep you feeling satisfied.
Nori Seaweed – Adds a crispy texture while delivering iodine and other minerals
Sushi Rice – The perfect base for these muffins, sushi rice provides energy-boosting carbohydrates and a slightly sticky texture to hold everything together.
Avocado – Creamy and rich, avocado adds healthy fats and fibre
Cucumber – Fresh and hydrating, cucumber brings crunch and a refreshing balance to the dish.
Sesame Seeds – Nutty, aromatic, and packed with calcium, sesame seeds add the perfect finishing touch.
Why you’ll love this recipe
No rolling required – These sushi muffins come together easily in a muffin tin.
Perfect for Meal Prep – Make a batch and enjoy them throughout the week.
Protein-Packed – Chicken and nori provide a great source of protein to keep you energised.
Nutrient-Dense – Avocado, cucumber, and seaweed add essential vitamins, minerals, and healthy fats
Tips for the best Teriyaki Chicken Sushi Muffins
Cut the nori sheets into squares that fit neatly into the muffin tin slots.
To make sure your chicken, 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 Teriyaki Chicken Sushi Muffin)
Calories: 155 kcal
Protein: 9g
Carbohydrates: 18g
Fat: 3g
Teriyaki Chicken Sushi Muffins
12
servings20
minutes20
minutesIngredients
Equipment: 12 slot muffin tin
500g chicken thigh, skin removed, cut into small cubes
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
- Teriyaki sauce:
¼ cup soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp spring onion, finely sliced
- Toppings:
1/2 avocado, diced small
1/2 cucumber, diced small
2 tsp sesame seeds
Leftover teriyaki sauce
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.
- Chicken:
- In a small bowl, combine the teriyaki sauce ingredients. Reserve 3 tablespoons and set aside. Pour the remaining sauce over the chicken, ensuring it’s well coated, and let it marinate for about 10 minutes.
- The muffins:
- Preheat your oven to 200°C
- 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 chicken on top of the rice in each muffin slot.
- Place the muffin tin in the oven and bake for 15 minutes, or until the chicken is cooked through and the rice is slightly golden around the edges.
- Once out of the oven, spoon the reserved teriyaki sauce over the chicken. Sprinkle sesame seeds on top, then add diced avocado and cucumber. Enjoy!
