Description
Crispy toasted rice cups topped with succulent salmon glazed in a sweet and spicy honey-sriracha sauce. A perfect blend of crunch and zest!
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 tbsp sesame oil
- 1 lb salmon fillets
- 3 tbsp honey
- 2 tbsp Sriracha
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tsp sesame seeds
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and grease a muffin tin.
- Mix cooked rice with sesame oil and salt, then press firmly into muffin tin holes to form shells.
- Bake rice shells for 10-12 minutes until edges are golden brown.
- In a bowl, whisk together honey, Sriracha, soy sauce, and minced garlic.
- Season salmon with salt and pepper and sear in a hot pan for 3-4 minutes per side.
- Pour the glaze over the salmon in the pan for the last 2 minutes until sticky and thickened.
- Flake the salmon into the baked rice shells and garnish with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Fusion