• Prep time

    15 Mins

  • cook time

    25 Mins

  • servings

    2

Ingredients

Filling:

  • ½ tbsp soy sauce or tamari
  • ½ tsp sesame oil
  • ½ tbsp rice vinegar
  •  cup cucumber diced
  •  cup avocado diced
  • ¼ cup edamame beans
  • 2 tbsp spring onion finely chopped
  • 1 tsp furikake or black sesame seeds to serve

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

  • 1

    Preheat oven to 400°F/200°C. Line a 6-muffin tin with baking paper and spray with oil.

  • 2

    Prepare rice per instructions on package. Fold in the sushi vinegar until well incorporated.

  • 3

    Scoop ¼ cup of rice in the muffin tin, then press down tightly using wet fingers, shaping to create a nest. Bake for 20-25 mins, until browned and crispy on the edges. Remove from oven. While hot, lift gently out of muffin tin and peel away the baking paper. Cool completely on a cooling rack.

  • 4

    While the rice cups are baking, make the filling by whisking together the soy sauce, sesame oil and rice vinegar in a medium-sized bowl. Add the cucumber, avocado, edamame, and spring onion, and stir until evenly mixed.

  • 5

    Divide the filling between rice cups and top with furikake or sesame seeds. Serve immediately.

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

Instruction video