Name: SALMON SUSHI MUFFINS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 3 sheets of nori paper; 2 cups cooked sushi (or basmati) rice; ½ kg salmon, skinless and cut into small cubes; 1 tbsp sesame oil; 1 tbsp olive oil; 2 tbsp soy sauce; 1 tbsp honey; 2 cloves of garlic, crushed; ½ tsp each of chilli powder, dried chives, dried dill, dried oregano (or other herbs of choice); salt/pepper to taste; ½ avocado, diced small; 1 tsp black sesame seeds or nigella seeds; ½ cup spring onion, coarsely chopped

CategoryDinner, LunchDifficultyBeginner

Eye-catching and satisfying - a sure favourite for the whole family

Yields12 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

INGREDIENTS:

Muffin Base -

3 sheets of nori paper

2 cups cooked sushi (or basmati) rice

Salmon -

½ kg salmon, skinless and cut into small cubes

1 tbsp sesame oil

1 tbsp olive oil

2 tbsp soy sauce

1 tbsp honey

2 cloves of garlic, crushed

½ tsp each of chilli powder, dried chives, dried dill, dried oregano (or other herbs of choice)

salt/pepper to taste

Topping -

½ avocado, diced small

1 tsp black sesame seeds or nigella seeds

½ cup spring onion, coarsely chopped

METHOD:

Toss the cubed salmon pieces into a bowl with the remaining salmon ingredients and coat well. Marinate in the fridge for 4 hours or a minimum of 1 hour if in a hurry.

Preheat the oven to 200°C. Cut each of the nori sheets using scissors into four equal squares.

Take one square of the nori sheets and hold it in the palm of your hand. To each nori square, add about 1 heaped tablespoon of rice to the centre. Transfer the square to a muffin tray slot, pushing down gently to centre the rice in the middle with the edges coming up along the sides of the slot. Repeat until the entire muffin tray is filled.

Remove the salmon from the fridge and give the mix a quick stir once more. Add 4-5 salmon cubes on top of each sushi muffin.

Transfer the muffin tray to the oven and bake for 15-17 minutes or until the salmon looks golden brown and cooked.

Remove from the oven and allow to cool slightly.

Top with avocado, spring onion and sesame/nigella seeds for decoration.

Serve with a drizzle of your favourite sauce, tartare or mayo. Goes wonderfully with a side of salad too.

Ingredients