Nori sheets cut into squares and pressed into a muffin tin, filled with a spoonful of rice and wild Alaskan king or sockeye salmon marinated in soy, sesame oil and honey. Eight to ten minutes at 400°F. Let them cool before topping with avocado, sriracha mayo and sesame seeds.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Salmon Sushi Muffins
Declan Chapin, Premier Catch
4
10 minutes
20 minutes
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Alaskan Salmon. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
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2 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 tbsp honey
½ tsp of each: onion powder, chili powder, garlic powder, paprika
2 green onions, diced
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3 sheets seaweed paper (nori)
toppings: avocado, sriracha mayo, sesame seeds, additional green onions
1 cup rice, cooked
Directions
Preheat oven to 400 degrees.
Thaw salmon, pat dry, and chop into bite-sized pieces.
Toss salmon with sesame oil, soy sauce, honey, spice mix, and diced green onions.
Cut seaweed sheets into four equal squares. Add a spoonful of rice to each square and then a scoop of salmon. Add to a muffin tin until full.
Bake sushi muffins for 8-10 minutes or until the salmon is cooked through.
Remove and allow to cool before topping with avocado, sesame seeds, and spicy mayo.
Enjoy!
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Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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