Crispy Rice Paper Sushi Cups
Crispy Rice Paper Sushi Cups
Ingredients
For the Crispy Cups
- 3 gim, sheets (seaweed)
- 3 rice paper sheets
- as needed sesame seeds
- as needed salt
For the Sushi Rice
- 1 cup cooked rice, warm
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
For the Toppings
- 1/2 pound salmon, cubed
- 1/2 avocado, cubed
- as needed furikake
- as needed spicy mayo
For Serving
- as needed soy sauce
Instructions
- 1
Prepare the gim and rice paper for the crispy cups. Lay one sheet of gim (seaweed) flat. Sprinkle sesame seeds and a pinch of salt evenly over the gim.
⏱️ 2 min
- 2
Quickly dip one rice paper sheet in room temperature or cold water for just a few seconds until pliable. Immediately place the softened rice paper sheet over the seasoned gim sheet. Trim any excess rice paper that extends beyond the gim. If there are any uncovered corners of the gim, use small pieces of trimmed rice paper to patch them, ensuring the gim surface is mostly covered by rice paper.
⏱️ 3 min
- 3
Cut the combined gim and rice paper sheet into four equal squares. Repeat steps 1 and 2 for the remaining two sheets of gim and rice paper, yielding a total of 12 squares.
⏱️ 5 min
- 4
Carefully place each square into a small microwave-safe sauce bowl or ramekin, gently pressing it to form a cup shape. Ensure the rice paper side is facing outwards.
⏱️ 5 min
- 5
Microwave the cups in batches (if necessary, depending on your microwave size) for 2 minutes until they become super crispy and firm. The exact time may vary slightly depending on your microwave's power. Let them cool slightly to maintain their crispness.
⏱️ 6 min
- 6
While the cups are cooling, prepare the sushi rice. In a medium bowl, combine the warm cooked rice with rice vinegar, sugar, and salt. Mix well until the sugar and salt are dissolved and the rice is evenly seasoned.
⏱️ 3 min
- 7
Assemble the sushi cups. Fill each crispy cup with a spoonful of the seasoned sushi rice. Top with cubed salmon, cubed avocado, a sprinkle of furikake, and a drizzle of spicy mayo.
⏱️ 2 min
- 8
Serve immediately with soy sauce on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Sushi Cups
For the Crispy Cups
- 3 gim, sheets (seaweed)
- 3 rice paper sheets
- as needed sesame seeds
- as needed salt
For the Sushi Rice
- 1 cup cooked rice, warm
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
For the Toppings
- 1/2 pound salmon, cubed
- 1/2 avocado, cubed
- as needed furikake
- as needed spicy mayo
For Serving
- as needed soy sauce
Instructions
- 1
Prepare the gim and rice paper for the crispy cups. Lay one sheet of gim (seaweed) flat. Sprinkle sesame seeds and a pinch of salt evenly over the gim.
⏱️ 2 min - 2
Quickly dip one rice paper sheet in room temperature or cold water for just a few seconds until pliable. Immediately place the softened rice paper sheet over the seasoned gim sheet. Trim any excess rice paper that extends beyond the gim. If there are any uncovered corners of the gim, use small pieces of trimmed rice paper to patch them, ensuring the gim surface is mostly covered by rice paper.
⏱️ 3 min - 3
Cut the combined gim and rice paper sheet into four equal squares. Repeat steps 1 and 2 for the remaining two sheets of gim and rice paper, yielding a total of 12 squares.
⏱️ 5 min - 4
Carefully place each square into a small microwave-safe sauce bowl or ramekin, gently pressing it to form a cup shape. Ensure the rice paper side is facing outwards.
⏱️ 5 min - 5
Microwave the cups in batches (if necessary, depending on your microwave size) for 2 minutes until they become super crispy and firm. The exact time may vary slightly depending on your microwave's power. Let them cool slightly to maintain their crispness.
⏱️ 6 min - 6
While the cups are cooling, prepare the sushi rice. In a medium bowl, combine the warm cooked rice with rice vinegar, sugar, and salt. Mix well until the sugar and salt are dissolved and the rice is evenly seasoned.
⏱️ 3 min - 7
Assemble the sushi cups. Fill each crispy cup with a spoonful of the seasoned sushi rice. Top with cubed salmon, cubed avocado, a sprinkle of furikake, and a drizzle of spicy mayo.
⏱️ 2 min - 8
Serve immediately with soy sauce on the side for dipping.
⏱️ 1 min