Crispy Rice Sushi Cups
Serves 435 mins prep35 mins cook
Making Crispy Rice Sushi Cups with U.S.-grown jasmine rice to celebrate National Rice Month.
0 servings
What you need
Instructions
1. Spray a muffin tin generously with cooking spray. Place about 1/4 cup of rice into each muffin holder. Spray a small cup measure with cooking spray and use the bottom to smash the center of the rice into cup shapes. Place into the freezer for 20 minutes. 2. 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 the last minute. Remove from oven and let rest for 20 minutes. 3. Preheat olive oil in a pan over medium heat. Season the salmon with salt and pepper, then add into the pan. Sauté for about 5 minutes, or until your desired doneness. Add in soy sauce & honey. Cook for 2 minutes, stir and evenly coat the salmon with the sauce. 4. Place the cooked salmon into the rice muffins. Top each one with a couple avocado slices, cucumber, sesame seeds, scallions, and sriracha. Serve and enjoy immediately!View original recipe