Crispy Rice Sushi Cupcakes by @tablebymax

32 min

12 servings

🍚

Rice

🧂

Salt

🫗

Oil

🐟

Fresh sushi-grade salmon

🫘

Teriyaki sauce

🥫

Orange Asian sauce

🌱

Sesame seeds

🧅

Spring onions

  1. Cook
    • Rice

    Cook the rice and let it steam out briefly.

  2. Add
    • Rice

    Add the rice to a muffin tin and press firmly into small cups.

  3. Brush
    • Rice
    • Oil

    Brush the rice cups lightly with oil.

  4. Bake
    • Rice

    Bake at 200 degrees until the rice cups are golden and crispy.

  5. Dice
    • Fresh sushi-grade salmon

    Dice the salmon.

  6. Add
    • Fresh sushi-grade salmon
    • Rice

    Add the salmon to the crispy rice cups.

  7. Top
    • Teriyaki sauce
    • Sesame seeds
    • Spring onions

    Top with teriyaki sauce, orange Asian sauce, sesame seeds and spring onions.

Crispy Rice Sushi Cupcakes by @tablebymax

32 min

12 servings

🍚

Rice

🧂

Salt

🫗

Oil

🐟

Fresh sushi-grade salmon

🫘

Teriyaki sauce

🥫

Orange Asian sauce

🌱

Sesame seeds

🧅

Spring onions

Preparation Steps

  1. Step 1/7

    Cook the rice and let it steam out briefly.

    🍚Rice
    🍲Pot

  2. Step 2/7

    Add the rice to a muffin tin and press firmly into small cups.

    🍚Rice
    🧁Muffin tin

  3. Step 3/7

    Brush the rice cups lightly with oil.

    🍚Rice
    🫗Oil
    🖌️Brush
    🧁Muffin tin

  4. Step 4/7

    Bake at 200 degrees until the rice cups are golden and crispy.

    🧁Muffin tin

  5. Step 5/7

    Dice the salmon.

    🐟Fresh sushi-grade salmon
    🔪Knife
    🪵Cutting board

  6. Step 6/7

    Add the salmon to the crispy rice cups.

    🐟Fresh sushi-grade salmon
    🧁Muffin tin

  7. Step 7/7

    Top with teriyaki sauce, orange Asian sauce, sesame seeds and spring onions.

    🫘Teriyaki sauce
    🥫Orange Asian sauce
    🌱Sesame seeds
    🧅Spring onions

Composition

Ingredients

Types

Grains, Spices, Fats, Fish, Seafood, Sauce, Condiments, Seeds, Vegetables

Ingredients

Rice, Salt, Oil, Fresh sushi-grade salmon, Teriyaki sauce, Orange Asian sauce, Sesame seeds, Spring onions

Notes

Rice (amount not given), Salt (amount not given), Oil (a little, for brushing), Fresh sushi-grade salmon (amount not given), Teriyaki sauce (amount not given), Orange Asian sauce (amount not given), Sesame seeds (amount not given), Spring onions (amount not given)

Allergens

Fish, Gluten, Soy, Sesame

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Egg-Free, Low-Calorie, Low-Fat

Calories

90 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 14g, Fat: 1.5g, Fiber: 0.3g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 180mg, Selenium: 8µg, Phosphorus: 45mg, Potassium: 60mg

Vitamins

Vitamin D: 2µg, Vitamin B12: 0.5µg, Niacin (B3): 1.2mg

Preparation

Time Information

Preparation

10 minutes

Cooking

22 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Muffin tin, Brush, Knife, Cutting board, Pot

Appliances

Oven, Stove

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Party, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@tablebymax

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crispy, Tender, Crunchy

Flavors

Savory, Umami, Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked rice cups (unfilled) : 1-2 days (airtight container,refrigerated,re-crisp in oven before serving), assembled with raw salmon topping : same day, within a few hours (keep chilled,consume fresh due to raw fish,do not store assembled overnight)