Finally enjoy salmon with these Killer Crack Salmon Muffins

Ingredients

• 1 pound Salmon Fillet (skin removed, cut into ½‑inch cubes)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 2 tablespoons Soy Sauce (low‑sodium)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Sesame Oil (to toss salmon; toasted for glaze separately)
• 2 tablespoons Honey (divided between salmon mix and glaze)
• 1.5 teaspoons Fresh Ginger (grated; divided between salmon mix and glaze)
• 1 clove Garlic (minced)
• 1 tablespoon Sesame Seeds (lightly toasted; divided between salmon mix and glaze)
• 2 Scallions (thinly sliced)
• 2 cups Cooked Sushi Rice (cooled to room temperature)
• 4 Nori Sheets (cut into squares to fit muffin cups)
• 1 teaspoon Sriracha
• 1 teaspoon Toasted Sesame Oil (for glaze only)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 375°F

2. Cube and Marinate Salmon

   Cut the salmon into ½‑inch cubes. In a mixing bowl combine olive oil, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, toasted sesame seeds, and sliced scallions. Add the salmon cubes and toss gently until evenly coated.

   Time: PT10M

3. Prepare Nori‑Rice Bases

   Cut each nori sheet into squares that fit the bottom of a muffin cup. Place a square in each cup, then press a thin layer (about 1‑2 tbsp) of cooked sushi rice onto the nori, patting gently so it adheres.

   Time: PT5M

4. Fill Muffin Cups with Salmon

   Spoon the marinated salmon mixture into each prepared muffin cup, pressing lightly to compact the filling.

   Time: PT5M

5. Bake Salmon Muffins

   Place the muffin tin on a baking sheet and bake in the preheated oven for 15 minutes, or until the salmon is just cooked through and the rice edges are lightly golden.

   Time: PT15M

   Temperature: 375°F

6. Make Sesame‑Honey Glaze

   While the muffins bake, combine toasted sesame oil, honey, soy sauce, Sriracha, a pinch of grated ginger, and a sprinkle of sesame seeds in a small saucepan. Simmer over medium heat for 2‑3 minutes until slightly thickened.

   Time: PT5M

7. Glaze and Serve

   Remove the muffins from the oven, let them rest 2 minutes, then drizzle the warm glaze over each muffin. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g