Name: Sushi Bake Cups with Shrimp and Crab Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 cup uncooked regular white rice or Japanese rice; 1 cup water; ¼ cup unseasoned rice vinegar; 2 tsp sugar; 1 tsp salt; ⅓ cup furikake, divided; 7 oz uncooked shrimp, 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 and divided; 6 nori sheets; ⅓ cup Kewpie mayonnaise (Japanese mayo); 1-2 tbsp sweet chili sauce or sriracha; Japanese cucumber slices; Avocado slices; Sesame seeds

Jump to Recipe· 4.1 from 31 reviews

If you love the comforting flavors of sushi but want a fun, easy-to-eat twist, then you are going to adore this Sushi Bake Cups with Shrimp and Crab Recipe. These delightful little cups bring together perfectly seasoned sushi rice, creamy shrimp and crab filling, and crispy nori in a flavorful bite-sized package. They bake up beautifully golden and are drizzled with a luscious sweet-spicy mayo sauce that makes every mouthful irresistibly tasty. Whether you’re serving them as an appetizer or a fun main dish, these sushi bake cups are a crowd-pleaser that’s surprisingly simple to put together.

Ingredients You’ll Need

A black metal muffin tray holds two pieces of seaweed with rice on top, placed inside two cups of the tray; the seaweed is dark green with a crinkled texture, square-shaped and larger than the rice portions. The rice is white with some darker bits mixed in, slightly sticky and piled loosely in small clumps on the seaweed. The tray rests on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

All of the ingredients for this dish are straightforward but essential, each adding to the unique taste, texture, and vibrant appearance of these sushi bake cups. From sticky sushi rice to a creamy shrimp and crab blend, every component plays its part to perfection.

Sushi rice: Use regular white rice or Japanese rice for that ideal sticky, tender base.
Rice vinegar: Unseasoned vinegar balances the rice with a gentle tang.
Furikake: A Japanese seasoning that adds savory umami and a sprinkle of color.
Shrimp: Small to medium sized, peeled and deveined for melt-in-mouth goodness.
Imitation crab: Shredded and chopped to add sweetness and texture.
Cream cheese: Softened, it brings creamy richness to the filling.
Kewpie mayonnaise (Japanese mayo): Known for its smooth, slightly sweet flavor that’s perfect for sushi dishes.
Sriracha or sweet chili sauce: Adds a kick of heat and tangy sweetness.
Green onions/scallions: Chopped and divided to offer fresh, sharp notes.
Nori sheets: The crisp seaweed cups hold everything together delightfully.
Optional garnishes: Japanese cucumber and avocado for cool, creamy contrast, plus sesame seeds for extra crunch and flavor.

How to Make Sushi Bake Cups with Shrimp and Crab Recipe

Step 1: Prepare the Sushi Rice

First, rinse your rice gently one or two times with water until the water runs clear to remove excess starch. This step is crucial for fluffy, perfect sushi rice texture. Cook the rice with the appropriate amount of water, whether in a rice cooker or on the stovetop. Then, while the rice is still warm, mix in a blend of rice vinegar, sugar, and salt to create that classic sushi rice tang. Don’t forget to sprinkle in half of the furikake seasoning, which will add that special umami layer right into the rice.

Step 2: Create the Shrimp and Crab Mixture

Pat your shrimp dry with a paper towel to avoid sogginess. Combine shrimp with shredded imitation crab, softened cream cheese, Kewpie mayo, sriracha, and half of your chopped green onions in a large bowl. Season lightly with garlic powder and mix gently until you achieve a creamy, well-blended filling. This luscious mixture is the heart of the bake cups, full of savory and slightly spicy flavors.

Step 3: Assemble the Sushi Bake Cups

Preheat your oven to 400°F (200°C). Cut each nori sheet into four equal squares. In a muffin tin, place two nori squares crossed over one another to create a sturdy cup. Fill the bottom with a generous tablespoon of sushi rice, pressing lightly so the nori sticks well and forms the base. Then spoon in the shrimp and crab filling, distributing about two shrimp pieces per cup. This layering creates a perfect balance of crispy seaweed, tender rice, and creamy filling.

Step 4: Bake to Golden Perfection

Bake the cups for about 12 to 15 minutes to thoroughly heat through. If you prefer a more golden, caramelized top, baking up to 20 minutes using a convection or air-fryer oven works wonders. This step adds beautiful color and a subtle hint of toasted flavor that takes the dish to the next level.

Step 5: Prepare and Drizzle the Sauce

Mix together Kewpie mayonnaise with sweet chili sauce or sriracha in a small bowl until smooth. Taste and adjust the balance to suit your preferred level of sweetness or heat. After the bake cups come out of the oven, drizzle this luscious sauce generously across the tops for that irresistible finishing touch.

How to Serve Sushi Bake Cups with Shrimp and Crab Recipe

The image shows six small baked dishes in a dark metal muffin tray, each with three visible layers: a dark green leafy base that looks crispy and curled up to the edges, a thick middle layer of orange-colored cheese mixed with small bits of vegetables or herbs, and a golden melted cheese top with slightly browned spots for a toasted effect. One woman's hand is holding a spoon above the closest dish, drizzling a light yellow sauce over the melted cheese layer. The dark tray rests on a white marbled surface, and the lighting highlights the textures and colors clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add the final sparkle to your sushi bake cups by sprinkling the remaining green onions and furikake over the top. Optional toppings like thinly sliced Japanese cucumber, creamy avocado slices, or a scatter of toasted sesame seeds bring freshness, hint of crunch, and a burst of color to each bite, making them even more appealing.

Side Dishes

These bake cups pair beautifully with light, crisp side dishes that complement their rich flavors. Think along the lines of simple seaweed salad, pickled ginger, or a refreshing shredded daikon radish salad. These sides help cleanse the palate and add great contrasts in texture and brightness.

Creative Ways to Present

For parties or gatherings, serve these sushi bake cups right in the muffin tin for a casual, fun experience. Or arrange them neatly on a platter lined with shiso leaves or edible flowers for a more elegant presentation. Try offering dipping sauces in little bowls alongside for guests to personalize their bites with extra spicy mayo or soy sauce dips.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, place them in an airtight container and refrigerate for up to two days. Keep in mind the nori may soften upon storage but the flavors remain delicious. Reheat gently to bring back some warmth without compromising texture too much.

Freezing

Freezing is not ideal for maintaining the crispness of the nori or the fresh texture of the sushi rice. However, if you must freeze, wrap each cup tightly in plastic wrap, then place them in a sealed container or freezer bag. Use within a month for the best flavor, and thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the bake cups in a preheated oven or air fryer at 350°F (175°C) for about 5 to 8 minutes. This will warm the filling nicely and crisp up the nori a bit. Avoid microwaving if you want to keep some crunch, but it works fine in a pinch when covered to prevent drying out.

FAQs

Can I use fresh crab instead of imitation crab for the Sushi Bake Cups with Shrimp and Crab Recipe?

Absolutely! Fresh crab can bring even more natural sweetness and texture to the filling. Just be sure to cook and cool it properly before mixing, and adjust seasoning as needed since fresh crab has a more delicate flavor.

Is it necessary to use Kewpie mayonnaise or can I substitute regular mayo?

Kewpie mayo has a unique sweetness and creaminess that complements the flavors perfectly, but if you can’t find it, regular mayonnaise works fine. You might want to add a touch of rice vinegar or a little sugar to mimic Kewpie’s flavor profile.

How spicy is this Sushi Bake Cups with Shrimp and Crab Recipe?

The spice level mostly depends on your choice of sriracha or sweet chili sauce. You can easily adjust the amount or swap for milder sauces like teriyaki to suit your heat tolerance.

Can I make this recipe vegetarian or vegan?

For a vegetarian version, replace shrimp and crab with seasoned tofu or mushrooms, and swap the mayo for vegan-friendly alternatives. Keep the same process to enjoy a plant-based sushi bake.

What’s the best way to eat these bake cups?

These are best enjoyed warm right out of the oven, allowing the creamy filling and crispy nori to shine. Pick them up with fingers or a fork, and savor the layers of flavor and texture in each bite.

Final Thoughts

There is something truly special about these Sushi Bake Cups with Shrimp and Crab Recipe that makes them feel both comforting and exciting at the same time. They’re a fantastic way to enjoy sushi flavors with ease and creativity, perfect for parties, weeknight dinners, or anytime you want to impress without fuss. I hope you try making these at home and enjoy every delicious bite as much as I do!