Cheesy Rice Cups (With Honey Glazed Salmon Bites)
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.
Servings: 12 servings
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.
Nutrition
Calories: 179kcal | Carbohydrates: 15g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 301mg | Potassium: 212mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1mg
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