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CRISPY RICE VEGGIE CUPS

CRISPY RICE VEGGIE CUPS

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 cups 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Asian Inspired
  • Diet: Vegan

Description

Golden crispy rice cups baked until crunchy and filled with savory soy sesame chickpeas, then topped with creamy avocado, fresh veggies, and a drizzle of sriracha. A colorful plant based appetizer or light meal packed with texture and bold flavor.

Ingredients

Units Scale
  • 2 cups cooked sushi rice
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil, divided
  • Pinch of salt
  • 1 cup cooked chickpeas
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon rice vinegar or lime juice
  • 1/2 teaspoon garlic powder (optional)
  • 1 tablespoon chopped green onion
  • 1 tablespoon sesame seeds
  • 1 avocado, sliced (optional for serving)
  • 1/2 cup edamame (optional for serving)
  • 1/2 cup cucumber ribbons or grated carrot (optional for serving)
  • Sriracha, for drizzling (optional)

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and lightly oil a muffin tin.
  2. In a bowl, mix cooked sushi rice with rice vinegar, 1 teaspoon sesame oil, and a pinch of salt until evenly combined.
  3. Press the rice firmly into each muffin cavity, shaping into cups with slightly raised edges.
  4. Bake for 20 to 25 minutes until the edges are golden and crisp.
  5. In a separate bowl, combine chickpeas, soy sauce, remaining 1 teaspoon sesame oil, maple syrup, rice vinegar or lime juice, garlic powder, green onion, and sesame seeds. Mix well.
  6. Allow rice cups to cool slightly, then carefully remove from the muffin tin.
  7. Fill each rice cup with the seasoned chickpea mixture.
  8. Top with sliced avocado, edamame, cucumber ribbons or grated carrot, and drizzle with sriracha if desired. Serve immediately.

Notes

  • Press the rice firmly to help the cups hold their shape.
  • Lightly oil the muffin tin to prevent sticking and improve crispness.
  • Add fresh toppings just before serving to maintain crunch.
  • Reheat rice cups briefly in the oven to restore crisp texture if needed.

Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Sugar: 2g
  • Sodium: 180mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://cooktune.com/crispy-rice-veggie-cups/