Why roll when you can muffin? Dive into Mingle's sushi innovation that's bursting with flavor!
Sushi Reinvented: Mingle's Muffin Madness!
Why roll when you can muffin? Dive into Mingle's sushi innovation that's bursting with flavour!
- Seaweed sheets, cut into smaller squares
- Cooked brown rice
500g Skinless salmon, diced
- Avocado, sliced
- Cucumber, thinly sliced
2 Tbsp Mingle’s Everything Bagel Seasoning
- Kewpie mayo for garnishing
- Ginger (optional)
- 1 Tbsp of honey
- 2 Tbsp of soy sauce
1 Tbsp Mingle’s Everything Bagel Seasoning
Begin by slicing the seaweed sheets into smaller squares suitable for muffin tin lining.
In a mixing bowl, marinate diced salmon with honey, soy sauce, and Mingle’s Everything Bagel Seasoning. Let it sit and soak in the flavours for a few minutes.
Use the seaweed squares as the muffin base or "case". Layer with brown rice, then the marinated salmon, ensuring each muffin spot is filled just right.
Preheat your oven to 200 degrees Celsius (about 390°F). Pop the sushi muffins in for about 15-17 minutes. Ensure they’re baked but not overcooked.
After baking, allow the muffins to cool a tad. Garnish with cucumber slices, avocado, a dollop of Kewpie mayo, a sprinkle of Mingle’s Everything Bagel Seasoning, and optional ginger.
Serve these innovative muffins with a side of soy sauce, wasabi, or any of your favourite sushi accompaniments!