Cheesy Rice Cups (With Honey glazed Salmon Bites)
on Oct 30, 2025
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If you’re looking for an easy meal that works for dinner and tastes just as good the next day, these cheesy rice cups with honey-glazed salmon bites are a go-to. The cheesy rice and honey salmon bites are the perfect mix of savory and sweet for a meal that is so satisfying for any day of the week.
Serving rice to kids can get messy fast and usually means finding grains all over the floor, but not with these! These cheesy rice cups hold their shape, so they’re easy for little hands to grab and eat without the mess. The honey-glazed salmon bites make the perfect pairing, but you can easily swap the salmon for chicken, shrimp, or whatever you’ve got on hand!
Looking for more easy salmon recipes? Be sure to try out these crispy salmon cakes, subtly sweet salmon sweet potato patties, and savory salmon nuggets for a fun twist on classic chicken nuggets!
Table of Contents
What You’ll Need
Here is what you’ll need to make these cheesy rice cups:
- Cooked Rice: You’ll want the rice to either be freshly made or reheated so that it is warm enough to melt the cheese when combined.
- Shredded Cheese: Cheddar jack, cheddar, Mexican blend, or a blend of cheddar and Monterey jack work well.
- Salmon: Cut into bite-sized cubes.
- Seasonings: Paprika, onion powder, garlic powder, black pepper, and salt to season the salmon bites.
- Butter: For the glaze base.
- Honey: To sweeten the glaze.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Salmon: Swap salmon bites with chicken, shrimp, tofu, or your favorite protein.
- Honey: You can swap honey with equal parts maple syrup.
- Additions: Top the rice cups with avocado slices and sesame seeds for a fun touch.
Step-by-step Instructions
STEP 1: Preheat the oven to 400°F (204°C). Spray a 12-cup metal muffin pan with nonstick spray or lightly butter each cup.
STEP 2: In a large bowl, combine the cooked, warmed rice and shredded cheese. Mix until well combined (Images 1 & 2).
STEP 3: Portion the mixture into the muffin cups, filling each about ¾ full (Image 3). Use your hands or the back of a spoon to press down gently and form a small well in the center to create cups (Image 4).
STEP 4: Bake the cups for 15–18 minutes, or until the edges are golden and the centers are set. Let them sit for 2–3 minutes in the pan, then gently remove them to cool.
STEP 5: While the rice cups bake, pat the salmon cubes dry. Coat them with the seasoning mixture (paprika, onion powder, garlic powder, salt, and black pepper) (Image 5).
STEP 6: Place the seasoned salmon cubes in the air fryer in a single layer. Air fry for 8–10 minutes, or until cooked through and slightly crispy (Image 6). (If you prefer to bake, place the bites on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes.)
STEP 7: In a small saucepan over low-medium heat, melt the butter. Once melted, add the honey and whisk until smooth and slightly thickened (Image 7). Turn off the heat and add the cooked salmon cubes to the sauce, tossing to coat evenly (Image 8).
STEP 8: Top each cheesy rice cup with 3–4 salmon cubes and drizzle the honey butter sauce on top. Add optional toppings like avocado slices or sesame seeds, if desired.
Storage Instructions
Store cooled rice cups in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or air fryer until crispy again. The salmon bites are best served fresh, but you can cook ahead and store in the fridge for 1-2 days and then toss with fresh glaze before serving.
Tips For Success
- Use warm rice. Freshly cooked or reheated rice works best! Warm rice helps the cheese melt and blend smoothly, making the cups stick together nicely.
- Press firmly into the pan. Use the back of a spoon or your fingers to press the mixture down so the cups hold their shape after baking.
- Don’t skip greasing the pan. Even with nonstick pans, a light spray helps the rice cups pop out easily.
- Watch the bake time. Every oven is a little different; check around the 15-minute mark. You want the edges golden but not too crispy.
Recipe FAQs
It’s best to use warm rice, either freshly cooked or reheated, so the cheese melts and binds the mixture together. Cold rice won’t mix as smoothly and can cause the cups to crumble.
Yes! If you prefer to bake, place the salmon cubes on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes.
Other Salmon Recipes You’ll Love
Easy Salmon Cakes (With Leftover Salmon)
Salmon Rice Balls
Salmon Nuggets
Salmon Sweet Potato Patties
If you tried these Cheesy Rice Cups, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cheesy Rice Cups (With Honey Glazed Salmon Bites)
Ingredients
For Salmon Rice Cups
- 3 cups cooked white rice, make sure to use fresh or reheated warm rice
- 1½ cup shredded cheese
- 1 lb salmon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground paprika
- 1 tsp salt
- ½ tsp black pepper
For Honey Butter Sauce
- 2 tbsp unsalted butter
- 3 tbsp honey
Instructions
- Preheat the oven to 400°F (204°C). Spray a 12-cup metal muffin pan with nonstick spray or lightly butter each cup.
- In a large bowl, combine the cooked, warmed rice and shredded cheese. Mix until well combined .
- Portion the mixture into the muffin cups, filling each about ¾ full. Use your hands or the back of a spoon to press down gently and form a small well in the center to create cups.
- Bake the cups for 15–18 minutes, or until the edges are golden and the centers are set. Let them sit for 2–3 minutes in the pan, then gently remove them to cool.
- While the rice cups bake, pat the salmon cubes dry. Coat them with the seasoning mixture (paprika, onion powder, garlic powder, salt, and black pepper).
- Place the seasoned salmon cubes in the air fryer in a single layer. Air fry for 8–10 minutes, or until cooked through and slightly crispy. (If you prefer to bake, place the bites on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes.)
- In a small saucepan over low-medium heat, melt the butter. Once melted, add the honey and whisk until smooth and slightly thickened. Turn off the heat and add the cooked salmon cubes to the sauce, tossing to coat evenly.
- Top each cheesy rice cup with 3–4 salmon cubes and drizzle the honey butter sauce on top. Add optional toppings like avocado slices or sesame seeds, if desired.
Notes
- Use warm rice. Freshly cooked or reheated rice works best! Warm rice helps the cheese melt and blend smoothly, making the cups stick together nicely.
- Press firmly into the pan. Use the back of a spoon or your fingers to press the mixture down so the cups hold their shape after baking.
- Don’t skip greasing the pan. Even with nonstick pans, a light spray helps the rice cups pop out easily.
- Watch the bake time. Every oven is a little different; check around the 15-minute mark. You want the edges golden but not too crispy.
