Sushi Cups
Sushi Cups
Ingredients
For the Crispy Rice Cups
- 200 g rice, cooked
- 400 ml water
For the Salmon Filling
- 200 g salmon, cubed
- 15 g Sriracha sauce
- 1/4 cup mayonnaise, or as needed
For the Garnish
- 1/2 cucumber, finely chopped
- 5 g scallions, chopped
Instructions
- 1
Preheat your oven to 190°C (375°F).
⏱️ 10 min•🌡️ 190
- 2
Cook the rice: Combine 200 g of rice with 400 ml of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Let it rest for 5 minutes, then fluff with a fork.
⏱️ 25 min
- 3
Place the cooked rice into the individual cups of a standard muffin tray. Use the bottom of a small glass or a spoon to firmly press the rice down, forming small cup shapes within each muffin cavity.
⏱️ 5 min
- 4
Place the muffin tray with the rice cups into the preheated oven and bake for 20 minutes, or until the rice cups are crispy and lightly golden.
⏱️ 20 min•🌡️ 190
- 5
While the rice bakes, prepare the salmon filling. Cut the 200 g of salmon into small, bite-sized cubes.
⏱️ 5 min
- 6
Place the cubed salmon into a deep bowl. Add mayonnaise (approximately 1/4 cup, or to your desired creaminess) and 15 g of Sriracha sauce to the salmon.
⏱️ 2 min
- 7
Mix the salmon, mayonnaise, and Sriracha sauce thoroughly until the salmon cubes are evenly coated.
⏱️ 3 min
- 8
Once baked, carefully remove the crispy rice cups from the muffin tray and arrange them on a serving platter.
⏱️ 2 min
- 9
Spoon the prepared salmon mixture generously into each crispy rice cup.
⏱️ 3 min
- 10
Garnish the salmon-filled rice cups with finely chopped 1/2 cucumber.
⏱️ 2 min
- 11
Finish by garnishing with 5 g of chopped scallions.
⏱️ 1 min
- 12
Serve immediately and enjoy your high-protein, crispy sushi cups!
Kitchen Tools
Nutrition Facts (per serving)
Sushi Cups
For the Crispy Rice Cups
- 200 g rice, cooked
- 400 ml water
For the Salmon Filling
- 200 g salmon, cubed
- 15 g Sriracha sauce
- 1/4 cup mayonnaise, or as needed
For the Garnish
- 1/2 cucumber, finely chopped
- 5 g scallions, chopped
Instructions
- 1
Preheat your oven to 190°C (375°F).
⏱️ 10 min•🌡️ 190 - 2
Cook the rice: Combine 200 g of rice with 400 ml of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Let it rest for 5 minutes, then fluff with a fork.
⏱️ 25 min - 3
Place the cooked rice into the individual cups of a standard muffin tray. Use the bottom of a small glass or a spoon to firmly press the rice down, forming small cup shapes within each muffin cavity.
⏱️ 5 min - 4
Place the muffin tray with the rice cups into the preheated oven and bake for 20 minutes, or until the rice cups are crispy and lightly golden.
⏱️ 20 min•🌡️ 190 - 5
While the rice bakes, prepare the salmon filling. Cut the 200 g of salmon into small, bite-sized cubes.
⏱️ 5 min - 6
Place the cubed salmon into a deep bowl. Add mayonnaise (approximately 1/4 cup, or to your desired creaminess) and 15 g of Sriracha sauce to the salmon.
⏱️ 2 min - 7
Mix the salmon, mayonnaise, and Sriracha sauce thoroughly until the salmon cubes are evenly coated.
⏱️ 3 min - 8
Once baked, carefully remove the crispy rice cups from the muffin tray and arrange them on a serving platter.
⏱️ 2 min - 9
Spoon the prepared salmon mixture generously into each crispy rice cup.
⏱️ 3 min - 10
Garnish the salmon-filled rice cups with finely chopped 1/2 cucumber.
⏱️ 2 min - 11
Finish by garnishing with 5 g of chopped scallions.
⏱️ 1 min - 12
Serve immediately and enjoy your high-protein, crispy sushi cups!