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May 30, 2024
TERIYAKI SALMON CRISPY RICE CUPS
Crispy Salmon Teriyaki Rice Cups are a delicious, melt-in-your-mouth snack that’s sure to impress. Imagine bite-sized, crispy rice cups, golden and crispy on the outside, filled with salty and sweet teriyaki glazed salmon. The combination of crispy rice and tender, savory salmon creates a perfect harmony of textures and flavors. These little cups are easy to make and fun to eat, making them perfect for parties, appetizers, or a special treat at home. Packed with flavor and visually appealing, they’re a hit for any occasion!
SALMON TERIYAKI FILLING
Teriyaki Salmon Filling is a delicious and tasty dessert. Imagine tender, flaky salmon coated in a sweet and salty teriyaki glaze that’s bursting with flavor. The sauce, made with soy sauce, mirin, sake, and a touch of sugar, gives the salmon the perfect balance of sweet and salty. Cooked to perfection, the salmon becomes wonderfully flaky and juicy. This filling is very versatile and can be used to make crispy rice cups, or it can be added to salads, sushi rolls, or rice bowls. It’s a delicious way to add delicious flavor to any dish!
INGREDIENTS NEEDED:
- Smoked Salmon
- Teriyaki sauce
- Sushi Rice
- Olive oil
- Mayonnaise
- Avocado
- Black sesame seeds
TERIYAKI SALMON CRISPY RICE CUPS
Crispy Salmon Teriyaki Rice Cups are a delicious, melt-in-your-mouth snack that's sure to impress. Imagine bite-sized, crispy rice cups, golden and crispy on the outside, filled with salty and sweet teriyaki glazed salmon.
Ingredients
- 200 g smoked salmon
- 2 tbsp mayonnaise
- 1 tbsp teriyaki sauce
- 250 g sushi rice
- 1 tsp olive oil
- Sprinkle of black sesame seeds
- 1/4 avocado cubed
Instructions
- In a medium saucepan, combine the sushi rice and water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed, and the rice is tender.
- Add the hot rice to a bowl and fill a cupcake baking pan with it and use a tablespoon to press it down.
- Freeze the pan for about 30 minutes.
- Spray the rice with olive oil and bake the rice at 180 degrees till crispy and golden.
- Dice the smoked salmon very well and mix it in with mayonnaise and teriyaki sauce.
- Fill the rice cups with the shrimp mixture and top with sesame seeds and avocado slices!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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