Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Filling
Cups
To serve
Utensils
12-hole muffin tin
How it's done
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the water and rice to a pan and leave to absorb for approx. 15 mins. Bring to the boil with the lid off, reduce the heat and simmer until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid. Drizzle rice vinegar over the rice, mix carefully with a fork. Cover the rice with a damp cloth and allow to cool for about 15 mins.
Filling
In a bowl, mix the salmon, soya sauce and Sriracha mayonnaise.
Cups
Spread one tablespoon of rice on each nori sheet, place in the muffin tin, fill each with one teaspoon of salmon.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin.
To serve
Top the cups with the Sriracha mayonnaise and spring onions.
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