Crispy Rice Paper Sushi Cups

Byhubbybap@gmail.com
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I’ve always loved crispy textures in sushi-inspired appetizers, but I also prefer my sushi rice soft and tender rather than dried out or crunchy.

This recipe was inspired by gim bugak (김부각), a Korean seaweed snack that’s coated and fried until incredibly crispy and airy. I wanted to recreate that same light, crispy texture in an easier way using ingredients I already had at home.

The microwave method works surprisingly well. The rice paper and seaweed become incredibly crisp while the sushi rice stays soft, giving you the best of both textures in one bite.

I also love the cup shape because it’s easy to assemble and serve. Instead of shaping individual crispy rice rounds or cutting everything into perfect circles, you can simply fill each cup with your favorite sushi toppings.

They’re fun, crunchy, and make a great appetizer or party snack.

What Is Gimbugak?

Gimbugak (김부각) is a traditional Korean snack made by coating seaweed (gim) with a starch layer before drying and frying until crispy.

This recipe uses a shortcut version made with rice paper and a microwave to create crispy seaweed cups without deep frying.

The result isn’t a traditional gimbugak, but it delivers a very similar crispy texture that’s perfect for holding toppings.

Crispy Rice Paper Sushi Cups with salmon, avocado, and spicy mayo

Crispy Rice Paper Sushi Cups

Crispy rice paper sushi cups filled with seasoned sushi rice, salmon, avocado, furikake, and spicy mayo.
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Prep Time 15 minutes
Cook Time 10 minutes
Course: Appetizer, Snack
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Crispy Cups
  • 3 Gim (seaweed) sheets
  • 3 Rice paper sheets
  • 1 tbsp Sesame seeds
  • ¼ tsp Salt
Sushi Rice
  • 1 cup Cooked short-grain rice
  • 1 tbsp Rice vinegar
  • 1 tsp Sugar
  • ¼ tsp Salt
Toppings
  • ½ lb Sushi-grade salmon cubed
  • ½ Avocado cubed
  • 1 tbsp Furikake (Japanese rice seasoning) optional
  • 2 tbsp Spicy mayo I usually mix Kewpie mayonnaise and sriracha in a 2:1 ratio
For Serving
  • Soy sauce
  • Wasabi optional

Equipment

  • Microwave
  • Small microwave-safe sauce bowl or ramekin

Method
 

  1. Prepare crispy cups
    Place one sheet of gim on a flat surface.
    Sprinkle with some of the sesame seeds and salt.
    Quickly dip one rice paper sheet in room temperature or cold water until just pliable, then place it over the gim.
    If using round rice paper, trim any excess and use the scraps to cover any exposed corners so the surface is mostly covered.
    Repeat with the remaining gim and rice paper.
  2. Shape
    Cut each sheet into 4 squares.
    Press each square into a small microwave-safe sauce bowl or ramekin to create a cup shape.
  3. Microwave
    Microwave for about 2 minutes, or until the cups are dry and crispy.
    Let cool completely before removing from the bowl. The cups will continue to crisp up as they cool.
    Repeat with the remaining cups.
  4. Season rice
    Mix warm short-grain rice with rice vinegar, sugar, and salt until evenly combined.
    Allow to cool slightly.
  5. Assemble
    Fill each crispy cup with sushi rice.
    Top with salmon, avocado, furikake, and spicy mayo.
  6. Serve
    Serve immediately with soy sauce and wasabi, if desired.

Notes

Difficulty

Easy

Storage

Best enjoyed immediately once assembled.
The crispy cups can be made several hours ahead and stored in an airtight container after cooling completely.

Tips

• Round rice paper works perfectly and is what I used in this recipe. If you can find square rice paper, it’s even easier since there’s less trimming and patching required.
• Don’t oversoak the rice paper. It only needs a quick dip to become pliable.
• Fill the cups just before serving to maintain the best texture.
• Feel free to swap the salmon for tuna, crab, cooked shrimp, or other sushi toppings.
• Use full-size gim (seaweed) sheets made for kimbap or sushi, not individually packaged seaweed snack packs.

If you liked this, you might also like:

Crispy Seaweed Poke Nachos (Microwave Gimbugak)

Stuffed Spicy Salmon Crispy Rice

Crispy Tuna Tartare Bites with Crispy Seaweed Cups (Microwave Gimbugak)

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