Rice Casseroles with Grapefruit Salad

Eva
These little casseroles are perfect as canapés for gatherings or parties, and their recipe is very easy to follow. They have a sweet and fresh flavor that will amaze anyone who tries them, accompanied by a delicious grapefruit salad with oyster dressing, which you will learn to make from scratch. When making the casseroles, be sure to press the rice well so it retains its shape.
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Ingredients
4
Servings
  • 1 1/2 cups sushi rice, clean and soaked in cold water, for the little casseroles
  • 2 cups water, for the little casseroles
  • 3 tablespoons rice vinegar, for the little casseroles
  • 1 package Vita+® grapefruit cup, 170 g each (juice)
  • 1 tablespoon sugar, for the little casseroles
  • 1 teaspoon salt, for the little casseroles
  • sesame oil, for greasing
  • 3 tablespoons oyster sauce, for the vinaigrette
  • 1/2 cups olive oil, for the vinaigrette
  • 3 tablespoons rice vinegar, for the vinaigrette
  • 3 tablespoons Vita+® grapefruit cup, (juice)
  • 1 teaspoon honey, for the vinaigrette
  • 1 teaspoon lime zest, for the vinaigrette
  • 2 cups baby arugula, for the salad
  • 1 cup cucumber, sliced persimmon, for the salad
  • 1/2 cups red onion, in strips for the salad
  • 1 package Vita+® grapefruit cup, (segments)
  • 1/2 avocados, in medium cubes for the salad
  • nori, in strips for decoration
Preparation
25 mins
30 mins
Low
  • In a small pot, place the previously drained rice, add water, and cook over medium heat until it boils. Lower the heat, cover, and cook for 20 more minutes. Remove from heat and let rest for 10 minutes. Set aside.
  • In a bowl, separate the segments of Vita+® grapefruit cups from the juice. Set aside.
  • In a bowl, mix the vinegar, the juice of Vita+® grapefruit cups, sugar, and salt until completely combined. Place the rice in a large bowl and pour the vinegar mix over it, stirring with a spatula until incorporated. Set aside.
  • Grease the muffin tray with sesame oil, place a tablespoon of rice in one of the muffin spaces and press down with your hands to shape it into a basket. Repeat the process until all spaces in the tray are filled. Chill until the baskets are firm. Set aside.
  • For the vinaigrette, mix the oyster sauce with olive oil, rice vinegar, the juice of Vita+® grapefruit cups, honey, and lemon zest until completely combined. Set aside.
  • In a bowl, mix the arugula, add the cucumber, red onion, segments of Vita+® grapefruit cups, and avocado. Set aside.
  • Place the salad on the rice basket and pour the oyster and grapefruit dressing. Enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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