By Vova and Alina, Published on 7/30/2024
Crispy Rice Cups
This recipe is incredibly versatile and can serve as a base for many appetizers. It's also a great way to use leftover rice. Ideal fillings include sushi ingredients such as tuna or avocado, red fish or spicy shrimp with mayonnaise. For vegans, guacamole can be added to the cups. In our recipe, we used baked salmon with sriracha and mayonnaise.
Preparation time: 30 minutes
Ingredients:
For the cups:
For the filling:
Instructions:
Cups:
1. Take a baking mold and boiled rice. Place the rice in the mold (the amount of rice depends on the desired thickness of the cups and the size of your mold). Shape the cups with any cup or spoon that matches the diameter of your mold (in our case, it's a spoon from protein)
2. Preheat the oven to 180 °C (356 °F). Place the mold with the cups in the oven. Bake the cups for 25-30 minutes.
Filling:
1. Take a baking dish. Line it with parchment paper. Place the salmon.
2. Add salt and spices to the salmon.
3. Bake for 30 minutes at 180 °C (356 °F).
4. Remove the cooked salmon from the oven, separate the skin. Flake the salmon with a fork.
5. Add 2 tbsp of mayonnaise and 1 tbsp of sriracha to the salmon. Mix well.
6. Take green onion, chop and add to the salmon. Mix well.
7. Fill the cups with the prepared filling.
