What better than a fabulous new recipe to kick off a healthy New Year!  This is one of our favorites.  I have adapted it from the original recipe by switching up white rice for brown, cutting the mayo sauce to focus on the delicious sesame marinade, and a few other twists.



  • 1lb (454g) salmon, cubed
  • 1.5 cups cooked brown rice
  • 12 pieces of snack size nori (seaweed)
  • 2 tbsp (30mL) sesame oil
  • 1 tbsp (15mL) low sodium soy sauce
  • 1 tbsp (15mL) honey
  • 2 tbsp finely chopped onion
  • 1 tsp (5mL) each garlic powder, onion powder, chili powder, paprika, dried oregano
  • optional toppings : cilantro, green onion



  1.  Cook your brown rice and set aside.
  2. Toss cubed salmon in a bowl with sesame oil, soy sauce, honey, onion, and powdered spices, and marinate for 4h ideally (though if you are in a hurry, you can just mix it up and proceed without waiting).
  3. Preheat oven to 400F.
  4. Grab a 12 cup muffin tin. Place 1 square of nori over top of each muffin hole. (if you are using nori that has some oil already added to it, you shouldn’t need to spray the muffin cups)
  5. Add 1 heaping tablespoon of rice on top of each nori sheet and press gently into the muffin cup hole. The edges of the nori should stick up around the sides.

  6. Divide the salmon amongst the 12 muffin cups by adding to the top of the rice.

  7. Bake for 10-15 minutes, as needed until the salmon is cooked through (exact time depends on how big your salmon cubes are).
  8. Allow to cool slightly before eating. Add optional cilantro or green onion on top for some color and extra pizazz!


Makes 12 muffin cups. Per muffin cup:

  • Calories: 137
  • fat: 7.9g
  • carbs: 7.5g
  • protein: 8.4g


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