Crispy Rice Sushi Cups - Resized

Crispy Rice Sushi Bites

These crispy rice sushi bites are a creative way to enjoy sushi flavors at home without the rolling. Baked jasmine rice forms a sturdy base that’s crispy on the edges and soft in the center, then gets filled with savory soy-honey glazed salmon, avocado, cucumber, and a sprinkle of sesame seeds and scallions. They’re versatile, delicious, and guaranteed to impress.

This recipe stars U.S.-grown rice and comes to us from our friend @alexawhatsfordinner in partnership with FeedFeed and USA Rice.

  • Serving Size
    4
  • Prep Time
    20 mins
  • Cook Time
    50 mins
  • Total Time
    1 hr 10 mins

Ingredients

  • Cooking spray
  • 3 cups cooked jasmine rice, from 1 cup uncooked rice
  • ½ tablespoon olive oil
  • 8 ounces salmon, cut into ½ inch cubes
  • Kosher salt
  • Black pepper
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • ½ avocado, sliced
  • ¼ cup cucumber, finely diced
  • Sesame seeds
  • 2 scallions, finely sliced
  • Sriracha

Directions

  • Spray a muffin tin generously with cooking spray. Place about ¼ 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.
  • 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.
  • 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.
  • 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!