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–+ servings
crispy rice sushi bake cups 837621099

Shrimp & Crab Crispy Rice Sushi Bake Cups

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Discover the viral mini sushi bake bites! Creamy shrimp & imitation crab cups, spiced just right for your next party appetizer or cozy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 1
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 205
Ingredients Method Nutrition Notes

Ingredients
  

Sushi Rice
  • 1 cup uncooked rice regular white rice or Japanese rice, note 1
  • 1 cup water
  • ¼ cup rice vinegar unseasoned, note 2
  • 2 tsp sugar
  • 1 tsp salt
  • ⅓ cup furikake divided
Shrimp Mixture
  • 7 oz uncooked shrimp small to medium size, peeled and deveined
  • ½ tsp garlic powder
  • 7 oz imitation crab shredded and chopped
  • ⅓ cup cream cheese softened
  • ¼ cup sriracha or sweet chili sauce
  • ⅓ cup Kewpie mayonnaise (Japanese mayo)
  • 4 stalks green onion/scallions chopped, divided
Nori
  • 6 nori sheets
Sauce
  • ⅓ cup Kewpie mayonnaise (Japanese mayo)
  • 1-2 tbsp sweet chili sauce or sriracha
To Serve (optional)
  • Japanese cucumber optional
  • avocado optional
  • sesame seeds

Method
 

Rice
  1. Wash rice 1 to 2 times with tap water, then drain well. Cook with water using your preferred method (rice cooker or stovetop).
  2. In a large bowl, combine vinegar, sugar, and salt; stir to combine. Add hot cooked rice and gently incorporate the vinegar mixture with a spatula. Sprinkle with 1/2 furikake, mix again, and set aside.
Shrimp Sushi Mixture
  1. Pat shrimp dry with a paper towel, then place in a large bowl.
  2. Add shredded crab, green onions, Kewpie mayo, cream cheese, and sriracha. Mix until creamy, then season with garlic powder and stir to combine.
Assembly and Baking
  1. Preheat your oven or air-fryer oven to 400°F (200°C).
  2. Cut each nori sheet into 4 equal squares.
  3. Arrange two nori squares in a crisscross pattern in each muffin tin cup, overlapping slightly if needed.
  4. Gently spoon a heaping tablespoon of sushi rice onto the nori base, then press down to ensure the nori adheres to the bottom of the muffin cup.
  5. Fill each cup with the shrimp mixture, including roughly 2 pieces of shrimp. Repeat for all muffin cups.
  6. Bake for 12 to 15 minutes to heat through, or bake for 20 minutes in a convection oven or oven air-fryer for a golden top.
Sauce
  1. In a small bowl, combine Kewpie mayonnaise and sweet chili sauce. Stir until smooth and well combined. Taste and adjust mayonnaise or chili sauce to your preference.
Serve
  1. Drizzle with the sweet-spicy mayo sauce, then sprinkle with green onions and the remaining furikake. Top with avocado or Japanese cucumber slices if preferred.
  2. Serve warm and enjoy!

Nutrition

Calories: 205kcalCarbohydrates: 23gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 29mgSodium: 707mgFiber: 3gSugar: 3g

Notes

  1. Rice – measured using baking cups and not the cup that came with the rice cooker.
  2. Rice Vinegar – you can substitute with Marukan seasoned rice vinegar. Omit salt and or use less sugar.
  3. Shrimp – cut into bit size pieces if using large shrimp.
  4. Variation – If you prefer a non-spicy version, substitute sriracha, and sweet chili sauce with sweet teriyaki sauce or store-bought bottled eel sauce.
  5. Nutrition – approximate calculation per cup excluding avocado and cucumber.