Crispy Rice Cups Stuffed with Spicy Salmon | Alexa Whats for Dinner

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Name: Crispy Rice Cups Stuffed with Spicy Salmon
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 5
Cuisine: Japanese
Ingredients: McCormick® Sesame Seed; Organic Cucumber; Wan Ja Shan Soy Sauce; Minute Rice White Rice, Light & Fluffy; SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil; Huy Fong Foods Sriracha Hot Chili Sauce Ketchup; Best Foods Real Mayonnaise Mayonnaise; Scallion; Ortega Jalapenos, Hot, Diced; Chicken of the Sea Pink Salmon

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Crispy Rice Cups Stuffed with Spicy Salmon

Serves 520 mins prep27 mins cook

Welcome to episode 2 of the grocery store sushi series! These crispy rice cups stuffed with spicy salmon are a delicious and more affordable alternative to restaurant sushi. A definite banger!

0 servings

What you need

oz sesame seed

cup cucumber

tsp soy sauce

cup white rice

SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil

fl oz olive oil cooking spray

Huy Fong Foods Sriracha Hot Chili Sauce Ketchup

tsp sriracha hot sauce

tsp mayonnaise

scallion

slice jalapeno

oz salmon

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Instructions

Spray a muffin tin generously with cooking spray. Place about 1/4 cup of rice into each muffin holder. Spray a small cup with cooking spray and use the bottom to smash the center of the rice into cup shapes. Place into the freezer for 20 mins. Preheat oven to 400F. Spray the rice muffins with cooking spray and bake for 25 mins. Set oven to broil and allow the tops to lightly char for a minute or two. Remove from oven and let rest for 20 minutes. In a bowl, combine the salmon, kewpie mayo, sriracha, soy sauce, cucumber, and scallions. Stir to evenly mix. Into the rice cups, add in the spicy salmon mixture. Garnish with more sriracha, scallions, sesame seed, and a jalapeño slice. Serve and enjoy!

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