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PdfMix the vinegar, sugar, and salt. Fold into the warm rice with the furikake.
Generously grease a 12-cup muffin pan.
Add about ¼ cup rice to each cavity. Press firmly into the bottom and up the sides to form cups.
Freeze for 20 minutes.
Lightly spray or brush the rice with oil.
Bake at 400°F for 25–30 minutes, until golden and crisp.
Cool in the pan for 10 minutes before carefully removing.