Description
Sweet Chili Salmon Rice Cups are crispy baked rice cups filled with tender sweet chili glazed salmon, creamy avocado, and fresh toppings for a flavorful bite-sized meal or appetizer.
Ingredients
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 12 oz salmon fillet, skin removed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (optional)
- 1 avocado, diced
- 1 cucumber, finely diced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a muffin tin with cooking spray.
- Mix cooked sushi rice with rice vinegar and sesame oil.
- Press rice firmly into muffin tin cups to form small rice cups.
- Bake rice cups for 15-18 minutes until edges are lightly crispy.
- Season salmon with salt and black pepper.
- In a small bowl, mix sweet chili sauce, soy sauce, and sriracha if using.
- Brush salmon with half of the sauce mixture.
- Bake salmon at 400°F (200°C) for 10-12 minutes until fully cooked.
- Flake salmon into bite-sized pieces and toss with remaining sauce.
- Remove crispy rice cups from muffin tin and fill with salmon.
- Top with diced avocado, cucumber, green onions, and sesame seeds.
- Serve immediately.
Notes
- Use sushi rice for the best sticky texture.
- Air frying the rice cups also works well.
- Add spicy mayo for extra flavor.
- Serve fresh to maintain crispiness.
- Can be made with cooked shrimp or tuna instead of salmon.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired