These sushi cups are topped with creamy spicy shrimp mix, and baked to perfection in the oven. The edges come out super crispy with the fillings packed full of flavors. They are easy to make, and easy to eat with one hand!
With these sushi cups, you’ll be able to enjoy all your favorite sushi roll flavors without any technique! All it takes is to press the nori squares into muffin cups, fill with rice and shrimp topping, and put them straight into the oven.
The nori cups hold up the fillings so well that they can be enjoyed as hand-held food. These delicious sushi cups work amazing as either a light meal or a fun appetizer.
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Topping ideas
Once these sushi cups are out of the oven, feel free to top with anything you like.
Here are some ideas:
- Toasted white sesame
- Thinly sliced scallions
- More Sriracha sauce for added spiciness
- A drizzle of tamari soy sauce
- Shredded cabbage or salad leaves
- Avocado cubes
Ingredients for this recipe
- Nori sheets
- Shrimp - Fresh or frozen. Make sure to thaw beforehand if you are using a frozen type.
- Salt
- Avocado mayonnaise - Or regular mayonnaise.
- Sriracha sauce - Or your favorite spicy sauce.
- Sesame oil
- Cooked short grain rice such as Japanese/ Korean brand - Or any rice.
- Optional Toppings - Sesame, scallions, ground pepper, etc. See above for more ideas.
How to make baked sushi cups
1. Prepare the nori. Cut the nori into quarter squares so it makes 12 pieces. Lightly grease the muffin pan and set aside. Preheat the oven to 425°F/ 218°C.
2. Make the shrimp mix. Pat dry the shrimp well with paper towels. Chop on a cutting board, then transfer to a bowl. Season it with salt, mayonnaise, Sriracha, and sesame oil. Toss well.
3. Spread the rice. Add 1 heaping tablespoon of rice on each nori sheet, pressing down with the back of a spoon. Press each of them into the muffin pan.
4. Top with shrimp mix. Scoop 1 heaping tablespoon of the shrimp mix into each cavity.
5. Bake. Bake for 15 minutes or until the top browns slightly. Optional: Garnish with white sesame, scallion, and ground pepper.
* See the recipe card below for detailed instructions.
Tip
If you are not consuming immediately, I recommend to rest the sushi cups on a cooling rack so the bottom side will not sweat and get soggy.
Frequently asked questions
I like to chop mine small until each piece becomes about the tip of fingers. If you would like a plump, juicy texture, leave the pieces large.
Leftover sushi cups can be covered tightly and stored in the fridge for up to two days. You can have them cold, or microwave for 10 seconds or so to bring them up to room temperature.
Switch out the sriracha to ketchup. Whenever I share these sushi cups with my kids, I like to make them non-spicy and drizzle some Sriracha later.
Pair this recipe with...
Recipe
Baked Sushi Cups with Spicy Shrimp
Equipment
- 1 x muffin mold with 12 cups
Ingredients
- 3 sheets nori
- 1 pound shrimp peeled and deveined
- 2 pinches salt
- 3 tablespoons avocado oil mayonnaise or regular mayonnaise
- 1½ teaspoon Sriracha sauce
- 1 teaspoon sesame oil
- 2 cups cooked short grain rice such as Japanese or Korean rice
Toppings (optional)
- Toasted white sesame
- Thinly sliced scallions
- Ground black pepper
Instructions
- Cut the nori into quarter squares so it makes 12 pieces. Lightly grease the muffin pan and set aside. Preheat the oven to 425°F/ 218°C.
- Pat dry the shrimp well with paper towels. Chop on a cutting board, then transfer to a bowl. Season it with salt, mayonnaise, Sriracha, and sesame oil. Toss well.
- Add 1 heaping tablespoon of rice on each nori sheet, pressing down with the back of a spoon. Press each of them into the muffin pan.
- Scoop 1 heaping tablespoon of the shrimp mix into each muffin cup.
- Bake for 15 minutes or until the top browns slightly.
- Garnish with white sesame, scallion, and ground pepper.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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