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Crispy Sushi Cups

Crispy Rice Sushi Cups

Serving Size:
4 – 6
Time:
30 mins
Difficulty:
easy

Ingredients

  • For the Crispy Rice Cups
    2 cups cooked leftover rice
    1 egg
    1 tbsp tamari
    1 tbsp sesame oil
    1 tbsp olive oil
  • For the BBQ Glazed Salmon
    500g salmon fillet cut into 1.5cm pieces
    2–3 tbsp BBQ sauce
    1 tbsp tamari
    1 tsp Australian black lime salt & pepper
  • For the Quick Pickled Cucumber
    1 cucumber, finely chopped
    1 tbsp mirin
    1 tbsp rice vinegar
    Pinch of salt
  • Essential Mayo Drizzle
    Simple Version
    Plain mayo or Kewpie mayo
    Upgraded Version
    ½ cup mayo or Kewpie
    1 tsp mustard
    1 tsp rice vinegar
    Pinch of salt
  • To Serve
    Avocado, diced
    Toasted seaweed sheets, torn,  sesame seeds and fresh herbs like coriander or Thai basil
    OR just use Togarashi seasoning

Directions

  1. Make the Crispy Rice Cups
    Preheat oven to 220°C fan-forced. Mix together the rice, egg, tamari, sesame oil and olive oil until well combined. Grease a muffin tray and firmly press the rice mixture into each hole to form cup shapes. Bake for 25–30 minutes or until golden and crispy around the edges. Allow to cool slightly before carefully removing. The cups will shrink in size.
  2. Cook the BBQ Glazed Salmon
    Preheat oven to 200°C fan-forced. Place salmon onto a lined baking tray. Mix the BBQ sauce, tamari and Australian black lime seasoning together with the salmon pieces. Bake for 10 – 15 minutes or until sticky and caramelised.
  3. Prepare the Pickled Cucumber
    Combine the sliced cucumber with mirin, rice vinegar and salt. Toss well and set aside while everything else cooks. This gives the cucumber a lightly pickled, sweet-sour crunch.
  4. Assemble
    Add cucumber,  diced avocado to the base of each crispy rice cup, followed by chunks of BBQ glazed salmon. Top with toasted seaweed, sesame seeds, fresh herbs or a generous sprinkle of togarashi. Finish with a drizzle of mayo — either plain Kewpie or the upgraded mustard version.
  5. Serve
    These are best enjoyed while the salmon and rice cups are still warm and crispy, but they’re equally delicious served cold. You can also prepare the components ahead of time and store them separately, ready to assemble fresh on the day.