Sevan’s Baked Rice Cups With Salmon & Cucumber Ribbon Salad

• gesamtzeit: 40 minutes

Zutaten

Leftover rice turned into a beautiful, hosting-worthy salmon dinner, just in time for Shavuot, where everyone can grab their own and enjoy 🥂

Ingredients (Baked Rice Cups + Salmon):

4 cups leftover cooked rice

Olive oil or avocado spray

1½ lbs skinless salmon

½ cup teriyaki sauce (I use Soyaki)

Toppings:

Avocado

Scallions

Spicy mayo (Kewpie + sriracha)

Toasted sesame seeds

Cucumber Salad:

8 Persian cucumbers

¼ cup rice vinegar

2 tbsp sesame oil

¼ cup soy sauce

Juice of 1 lime

1 tbsp brown sugar

1–2 tsp chili paste

2 garlic cloves, minced

Anweisungen

Spray a 12-cup muffin tin. Add ~⅓ cup rice to each and press firmly (use a wet spoon if sticky), covering bottom and sides. Spray tops and bake at 400°F for ~30 minutes until crispy.

Pat salmon dry, place on baking sheet, and pour over teriyaki sauce (marinate if you have time). Broil ~10 minutes, then bake at 400°F for 5–7 more minutes if needed. Flake when done.

For the salad: shave cucumbers into ribbons (stop at seeds). Mix dressing and toss.

Assemble: avocado → flaked salmon → scallions → spicy mayo → sesame seeds.

Enjoy 🤍