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Delicious baked shrimp sushi cups made with nori, rice, and creamy sauce.

Baked Shrimp Sushi Cups

Delicious and easy Baked Shrimp Sushi Cups that bring the sushi experience home without the hassle of rolling. Perfect for gatherings with customizable toppings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cups
Course: Appetizer, Main Course, Snack
Cuisine: Fusion, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the rice cups
  • 2 cups Sushi rice Short grain rice works best.
  • 3 tablespoons Rice vinegar
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 4 sheets Nori sheets For classic sushi flavor, optional but recommended.
  • 1 tablespoon Cooking spray Or a little oil for greasing muffin pan.
For the shrimp filling
  • 1 pound Cooked shrimp, chopped Fresh cooked or thawed frozen shrimp works.
  • 1/2 cup Kewpie mayo Replace with regular mayo if unavailable.
  • 4 ounces Cream cheese, softened For extra creaminess.
  • 1 tablespoon Sriracha or chili garlic sauce Optional for heat.
  • 2 tablespoons Soy sauce
  • 2 tablespoons Green onions, sliced
For toppings
  • Diced cucumber
  • Avocado
  • Sesame seeds
  • Extra green onions
  • 1 tablespoon Spicy mayo For drizzling.
  • 1 tablespoon Sweet soy glaze Optional.

Method
 

Preparation
  1. Cook sushi rice according to package instructions.
  2. While warm, mix rice vinegar, sugar, and salt into the rice. Let it cool slightly.
  3. Spray the muffin pan with cooking spray or oil. Cut nori into small squares and press into each cup if using.
Assembly
  1. Scoop rice into each muffin cup and press down to form a bowl shape. Wet fingers or spoon to prevent sticking.
  2. In a bowl, mix chopped shrimp, mayo, cream cheese, soy sauce, sriracha (if using), and green onions. Adjust seasonings as desired.
  3. Fill each rice cup with the shrimp mixture.
Baking
  1. Bake at 400°F (200°C) for 10 to 12 minutes until hot and tops are golden.
  2. Cool briefly for a few minutes before adding toppings.

Notes

These can be made ahead of time. Prepare rice and filling, store in refrigerator, and then assemble and bake when ready. Use plenty of cooking spray to prevent sticking.