A new twist on the internet's beloved sushi bake trend – say hello to sushi bake cups! Packed with shrimp and imitation crab, they're wonderfully creamy with just a touch of spice. These cups are perfect for jumpstarting get-togethers or as a simple appetizer for a cozy homemade dinner.
Prep Time20 minutesmins
Cook Time30 minutesmins
Servings: 12cups
Calories: 205kcal
Author: Mella
Ingredients
Sushi Rice
1cupuncooked riceregular white rice or Japanese rice, note 1
Cook the rice - Wash rice 1 to 2 times with tap water. Drain well. Cook with water based on your preferred method (rice cooker or stovetop).
Make sushi rice - In a large bowl, place vinegar, sugar, and salt. Stir to combine. Add cooked rice while still hot. Using a spatula gently incorporate the vinegar mixture into the rice. Sprinkle 1/2 furikake and mix again. Set aside.
Shrimp Sushi Mixture
Pat dry shrimp with a paper towel. Place in a large bowl.
Add the shredded crab, green onions, Kewpie mayo, cream cheese, and sriracha. Mix until creamy. Season with garlic powder. Stir to combine.
Assembly and Baking
Preheat oven or air-fryer oven to400°F/ 200°C.
Cut each nori sheet into 4 equal squares.
Arrange TWO nori squares in a crisscross pattern in a muffin tin cup, ensuring they overlap slightly at the ends if required.
Gently spoon a heaping tablespoon of sushi rice onto the nori base, then gently press down ensuring the nori adheres to the bottom of the muffin cup to maintain its form.
Fill with the shrimp mixture with roughly 2 pieces of shrimp. Repeat for the rest of the muffin cups.
Bake for 12 to 15 minutes to heat through. I like mine to have a golden color on top so I bake for 20 minutes, using either a convection oven or oven air-fryer.
Sauce
Combine Kewpie mayonnaise (Japanese mayo) and sweet chili sauce in a small bowl. Stir until smooth and well combined. Do a taste test. Add more mayonnaise or chili sauce depending on your taste preference.
Serve
Drizzle with the sweet-spicy mayo sauce then finally sprinkle some green onions and remaining furikake. Top with slices of avocado or Japanese cucumber if preferred.
Serve warm and enjoy!
Video
Notes
Rice - measured using baking cups and not the cup that came with the rice cooker.
Rice Vinegar - you can substitute with Marukan seasoned rice vinegar. Omit salt and or use less sugar.
Shrimp - cut into bit size pieces if using large shrimp.