Chicken Bake Cups
Serves 6
10 mins prep
15 mins cook
25 mins total
My Chicken Bake Cups are such a fun and easy meal idea. They have all the incredible components of sushi—steamed rice seasoned with rice vinegar, salty strips of nori (aka seaweed), and spicy mayo—wrapped up into delicious, individual-size parcels.
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Preheat the oven to 400F (200C).
Cut the chicken into small cubes, make sure they are all more or less equal in size. Add to a bowl with the oil and season with salt, pepper, and paprika. Add the spicy mayo and stir.
Rinse the rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavor it better. Once the rice is cooked, add the rice vinegar, if using, and mix.
Add 1 tablespoon of the warm, cooked rice on top of each square of nori, and press down onto each square. Doing this first will soften the nori and make it easy to place in the muffin tin.
Place each nori and rice square into a muffin tin. Add 1 tablespoon of the cubed, marinated chicken on top of each rice cup.
Bake for about 15 minutes, or until the chicken juices run clear and a piece of chicken is white throughout when cut into or 165F (75C) on a meat thermometer. After 15 minutes, turn on the upper broiler of the oven and broil for 60 to 90 seconds, just until the chicken gets crispy and browned. Remove from the oven, let cool slightly, and top with more spicy mayo and chives.
