Easy Baked Sushi Cups with Shrimp That You Gotta Try
These baked sushi cups are a fun, no-roll way to enjoy sushi at home in under 30 minutes. Nori squares hold seasoned rice and creamy shrimp filling, then get baked to golden perfection for a crispy, savory handheld snack or appetizer.
Equipment
- 1 Muffin tin 12-cup
Ingredients
Main Ingredients
- 1.5 cups cooked short-grain sushi rice
- 1 tablespoon rice vinegar
- 3 toasted nori sheets cut into 4 squares each
- 1 lb shrimp peeled and deveined
- 3 tablespoon kewpie mayo or regular mayo
- 1-2 tablespoon sriracha
- 1 tablespoon tamari sauce or soy sauce
- 1 tablespoon lime juice
- optional toppings cubed avocado, chopped cucumber, green onion slices, sliced jalapeños, sesame seeds
Instructions
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
- Warm the cooked sushi rice if cold, then mix gently with rice vinegar. Set aside.
- Chop the shrimp into small pieces.
- Mix chopped shrimp with kewpie mayo, sriracha, tamari, and lime juice until evenly combined.
- Press a square of nori sheet into each muffin tin cup to form a lining.
- Spoon 1 to 2 tablespoons of seasoned rice into each nori cup and press gently to form base.
- Top each rice layer with a generous spoon of the shrimp mixture.
- Bake in the preheated oven for 14–15 minutes, or broil for 1 minute to toast the top.
- Let cool slightly before removing from pan to maintain shape.
- Garnish with optional toppings like avocado, cucumber, green onions, sesame seeds, or jalapeños, and serve.
Notes
Add toppings right before serving to keep them fresh and crisp. Best enjoyed right away for maximum crunch. Store leftovers without toppings in the fridge for up to 3 days and reheat gently before serving. For even crispier results, reheat them in the oven.