Spicy Brussels Sprouts Rice Cups
Looking for a surprising and inventive way to serve up a helping of cruciferous greens? These cute little baked rice cups give a new meaning to “veggie bowl.” Just (air) fry up some flavorful, spicy, maple-glazed Brussels sprouts and serve them in a cup formed completely of crispy rice. Garnish with sesame seeds and chopped green onions. Talk about licking the dish clean…and then eating it!
- Active Time:
- 25 minutes
- Total TIME:
- ~1 hour 20 minutes (includes freezing time)
- SERVINGS:
- 12 cups
Ingredients
- 1 Taylor Farms Spicy Maple Brussels Sprouts Air Fry Kit
- 4-5 cups cooked sushi rice (warm or room temp)
- Avocado Oil spray
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Directions
- Form the Rice Cups
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- Coat a nonstick muffin tin generously with neutral oil or avocado oil spray.
- Scoop cooked sushi rice into each compartment, filling about ¾ full.
- Use a ¼-cup measuring cup to press, smooth, and firmly compact the rice.
- Press straight down to form a “cup” shape; the rice should come to the top edge.
- Freeze the muffin tin for 45 minutes so the cups hold their shape.
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- Bake the Rice Cups
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- Preheat oven to 400°F.
- Remove the muffin tin from the freezer and lightly spray the tops of the rice cups with avocado oil.
- Bake for 20 minutes, until the edges turn lightly golden and the cups feel firm.
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- Prepare the Brussels Sprouts Filling
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- Prepare the Taylor Farms Spicy Maple Brussels Sprouts Kit according to package directions.
- For the best texture, air-fry the Brussels sprouts until caramelized and crispy.
- Roughly chop the finished Brussels sprouts mixture.
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- Fill the Rice Cups
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- Remove the muffin tin from the oven.
- Spoon equal amounts of the chopped Brussels sprouts mixture into each rice cup.
- If any sides are sticking, use an offset spatula to gently loosen the edges.
- Slide the spatula under each rice cup and lift carefully.
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- Garnish & Serve
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- Garnish with sesame seeds and chopped green onion.
- Serve warm as an appetizer, snack, or veggie-packed lunch bite.
Veggie Sushi, sort of
The combo of this sticky white rice and seasoned vegetables is transporting us to a warm, miso-soup-steamed Japanese restaurant. Whenever you’re in that mood, you could make this recipe with many other vegetables. Switch it up with any of our Sauté Kits, which are marinated in flavors like ginger, soy, garlic, and teriyaki. Rice cups would also be fresh and delish with a cold Asian Chopped Salad Kit or Asian Cashew Chopped Salad Kit as the topping—the contrast in temperature evokes those spicy salmon bites with crispy rice everybody loves. (Go ahead, add salmon!)
But even when not formed into a crispy cup, sushi rice makes a delicious base for many vegetables, especially when you dress them in Japanese teppanyaki or sushi-restaurant-esque sauces, and garnish them with sesame and maybe even some fresh ginger or rice wine vinegar. We’ve got a few such recipes rolled into our Recipe Roster. For example, the Teriyaki-Glazed Tofu and Veggie Bowl, easy to whip up with our Teriyaki Meal Kit. If you’re craving DIY sushi but want to get vegetables in, too, try making Asian Sushi Burritos, featuring our Asian Chopped Salad Kit. Arigato and enjoy!
