Description
Crispy rice cups filled with savory mushroom stuffing. A crunchy and flavorful appetizer.
Ingredients
Scale
- 1 cup cooked sushi rice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 8 ounces mushrooms, finely chopped
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/4 cup chopped green onions
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat oven to 375°F.
- Mix cooked rice with soy sauce and sesame oil. Press into greased mini muffin cups to form cups.
- Bake rice cups for 12 minutes until edges are golden.
- While cups bake, sauté mushrooms, onion, and garlic in vegetable oil until softened.
- Stir in green onions, rice vinegar, salt, and pepper. Cook 1 minute.
- Fill baked rice cups with mushroom mixture. Serve warm.
Notes
- Use sticky rice for best cup shape.
- You can substitute mushrooms with other vegetables.
- Rice cups can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 1g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg