The crispy rice baskets are an original and tasty idea, perfect as finger food or as an appetizer for special occasions. Some time ago, I prepared poke at home, and it was a huge success with my daughters. Scrolling through social media, I came across a video where these rice baskets were prepared, baked in the oven, and filled with shrimp and spicy mayonnaise.
Intrigued by the recipe, I wanted to try making them: delicious! Crunchy and tasty, these crispy rice are simply an easy idea to prepare and perfect to serve as alternative finger food. For the filling, I used salmon marinated in soy sauce and cucumbers, which make this finger food even more refreshing.
Of course, you can get creative with the fillings according to your taste. You can use tuna instead of salmon, and if you prefer, you can also quickly sear them in a pan. If you decide to use raw fish, please make sure to freeze it with the necessary precautions.
If you want a vegan version, you can replace the fish with tofu. There are many variations with which you can prepare these salmon crispy rice. You can also make them in advance and fill them when needed. Curious to find out how to prepare them? Then I leave you the recipe below, because the crispy rice baskets will be ready in a click!
If you are interested in other summer finger food recipes, also read:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 6 baskets
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 152.77 (Kcal)
- Carbohydrates 12.60 (g) of which sugars 5.26 (g)
- Proteins 10.26 (g)
- Fat 6.84 (g) of which saturated 1.81 (g)of which unsaturated 4.64 (g)
- Fibers 0.50 (g)
- Sodium 658.01 (mg)
Indicative values for a portion of 63 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup sushi rice
- 1.3 cup water
- 2 tbsp rice vinegar
- 1.5 tbsp sugar
- salt (to taste)
- 10 oz salmon
- 1 tbsp soy sauce
- 2 tsp vinegar
- 1 tsp sugar
- 1 cucumber
- sesame seeds (to taste)
- poppy seeds (to taste)
- extra virgin olive oil (to grease the molds)
Tools
- High-sided saucepan
- Bowl
- Muffin mold
- Cutting board
- Knife
- Small glass
- Peeler
Steps
First, take care of the fish. Naturally, it must be frozen with the necessary precautions to be used raw. Then cut the salmon into very small cubes. Now prepare a marinade by putting soy sauce, rice vinegar, and sugar, or honey if you prefer, in a jar. I used a jar with a lid to mix the ingredients much more easily. Then close the jar with the lid and shake it very well for a few seconds until all the ingredients are combined.
Then place the chopped salmon in a bowl and add the prepared marinade. Cover with plastic wrap and refrigerate to marinate for at least 30 minutes. If you prefer, you can add sesame seeds before marinating, or you can add them at the end, just before serving the baskets.
In the meantime, prepare the rice. Rinse it very well under water to eliminate any starch residues. Do this operation at least 5 or 6 times until the water becomes clear and transparent. Transfer it to a bowl and let it soak for 15 minutes. Then rinse it again under water one last time.
Drain it well and weigh it. The weight you obtain will correspond to the amount of water to use for absorption cooking. Then transfer the rice to the high-sided saucepan, add the water, and cover with the lid. Cook over high heat for 2 minutes without stirring. Then lower the heat and cook the rice for 10 minutes without ever removing the lid or stirring. Of course, I recommend referring to the cooking times indicated on the sushi rice package.
Meanwhile, while the rice is cooking, put the rice vinegar with sugar and salt in another pot and bring to a boil. Then transfer the rice to a bowl, pour the vinegar over it, and fluff it with a fork. Let it cool.
Grease the muffin mold with a little oil and add one or two tablespoons of rice. With the help of a small glass, press the rice to form a hollow. The borders of the baskets will automatically form. Make sure the amount of rice is sufficient to obtain baskets with thick borders and bottoms. Otherwise, they will not hold the filling after baking.
Lightly brush the inside of the crispy rice with a bit of oil and bake in a preheated oven at 350°F with static function for 20 minutes or until golden. Once the baking time is up, remove from the oven and let cool before unmolding the baskets.
Meanwhile, clean the cucumber, remove the skin with a peeler, and slice it thinly. Once the baskets have cooled, place the sliced cucumbers and marinated salmon inside.
The crispy rice baskets are ready to be served! Add some sesame and poppy seeds before serving.
Storage and tips for crispy rice baskets
The crispy rice baskets can be stored in the refrigerator for a maximum of 1 day. Since it is raw fish, besides taking the necessary freezing precautions, it would be best to consume this recipe the same day. You can prepare the rice in advance and fill it just before serving.
FAQ Questions and Answers for crispy rice baskets
What can I substitute for the salmon?
Alternatively to salmon, you can use tuna, always with the same freezing precautions.
Is it possible to make this recipe vegetarian?
Yes, you can use only vegetables, or add marinated tofu or coarsely crumbled feta.
