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Nori Salmon Rice Cakes

aka sushi muffin

These rice cakes keep up to a week in the refrigerator and are great to have around for a quick snack.


1 ½ cups Sticky Rice such as Calrose
3 to 4 ounces Smoked Salmon, chopped
2 Tbsp Sesame Seeds
4 tsp Navitas Naturals Nori Powder
2 tsp Sesame Oil
1 tsp grated or finely minced Ginger
1 tsp Wasabi Powder (optional)


Prepare sticky rice according to package directions. Remove from heat and set aside for 5 minutes. Stir in remaining ingredients.

Divide mixture among 12 standard sized greased or paper lined muffin cups. Make sure to pack down the contents firmly. Set aside for about 1 hour to set. Carefully unmold and store in the refrigerator for up to about 1 week.

Chef's Notes

Try these with some picked ginger for extra kick. These are one of those recipes where bendable silicon cups help out a lot for easy intact extraction.

Recipe and photo courtesy of Matthew Kadey of Muffin Tin Mania.

Yield: 12 rice cakes

Submitted By

Matthew Kadey