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Killer Crack Salmon Muffins

These little sushi style salmon cups are a killer recipe for your next together. Very addictive.


Killer Crack Salmon Muffins (full recipe is on: HungryHappens.Net) salmonrice salmonrecipe sushilover

♬ original sound – Stella Drivas

This is definitely my most favorite way to make salmon – the flavor is THE BEST I’ve every tried. I kid you not. The beauty of this recipe is that you don’t have to make these muffins, you can use the marinade and glaze for large pieces of salmon to serve however you please.

After my Spicy Salmon Sushi Rice Muffins went viral, I knew I had to create a runner up with salmon but I think this is better by far. The flavor combination is exceptional to say the least.

Thank you for swinging by Hungry Happens! If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

killer crack salmon muffins


Killer Crack Salmon Muffins

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Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes

Servings 12
Calories 141kcal
Author Stella


  • 12 slot silicone muffin tray


  • 3 sheets nori paper
  • cups cooked sushi rice, fully cooled

Killer Crack Salmon:

  • 1 lb salmon, skin removed + cubed small
  • 2 tbs olive oil
  • 1 tbs sesame oil
  • 1 tbs low sodium soy sauce
  • 1 tbs unseasoned rice vinegar
  • 1 tbs honey
  • 1 tbs ginger
  • 3 cloves garlic, minced
  • 1 tbs sesame seeds
  • 2 scallions, diced


  • 1 tbs toasted sesame oil
  • 2 tbs honey
  • 2 tsp soy sauce
  • 1 tsp Sriracha sauce
  • 1 tsp ginger
  • 1 tsp sesame seeds

Optional Toppings:

  • sliced scallions, shredded carrots


  • Preheat your oven 400℉. Grab a scissor and cut your nori sheets into 4 equal squares.


  • In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
  • To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.


  • Whisk together all the ingredients for the glaze. Taste and adjust if needed.


Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.


Calories: 141kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 132mg | Potassium: 215mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg