Crab Rangoon Crispy Rice Sushi Cups
Directions
- 1Combine crab, cream cheese, sour cream, salt, pepper, garlic powder, soy sauce, Worcestershire sauce, and 2 tablespoons of chives in a bowl. Refrigerate for 30 minutes.
- 2Spray a muffin tin with avocado oil.
- 3Scoop equal amounts of sushi rice into each muffin cup and press gently to form cups. Freeze for 20 minutes.
- 4Remove rice from freezer, spray with avocado oil, and bake at 400°F for 25 minutes.
- 5Remove from oven, scoop crab mixture into each rice cup, and press down slightly.
- 6Bake for 7-10 minutes, until crab is slightly golden.
- 7Remove from oven and let cool completely to allow the rice cups to set.
- 8Carefully remove the cups from the muffin tin using an icing spatula.
- 9Top with diced avocado, spicy mayo, and remaining chives.
Ingredients
- 12 oz imitation crab, chopped
- 0.5 C cream cheese
- 0.25 C sour cream
- 0.5 t worcestershire sauce
- 2 t soy sauce
- 3 T chives, chopped
- 1 t garlic powder
- 1 pinch salt
- 0.25 t white pepper
- 16 oz sushi rice
- 1 avocado oil spray
- 1 avocado, diced
- 1 spicy mayo
Equipment
muffin tinmeasuring cupknifebowlovenicing/offset spatula
Related recipes
Queso para gratinar
Japanese · Appetizer
Perfect Ramen Eggs (Ajitsuke Tamago)
Japanese · Appetizer
Creamy Jalapeño-Basil Edamame Spread
Japanese · Appetizer
Sushi Rice Muffin Cups
Japanese · Appetizer
Veggie Cheddar
Japanese · Appetizer
Corn Kakiage
Japanese · Appetizer
Matcha Onigiri
Japanese · Appetizer
Japanese Mom's Crispy Karaage
Japanese · Appetizer2h 3m
Sushi Bake
Japanese · Appetizer30m
3 Patés caseros para impresionar
Japanese · Appetizer
Homemade "Black Caviar" (Vegan Style)
Japanese · Appetizer
Beef enoki roll
Japanese · Appetizer