Description
Make crowd‑pleasing Shrimp Sushi Bake Cups with seasoned rice, creamy shrimp topping, and crispy edges. Perfect party appetizer!
Ingredients
For the Rice Base:
- 2 cups cooked sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For the Shrimp Filling:
- 1 cup cooked shrimp, finely chopped
- ¼ cup Kewpie mayo (or regular mayo)
- 1 tbsp sriracha (adjust to taste)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cream cheese (optional, for extra creaminess)
- 1 tsp green onions, finely chopped
Instructions
Step 1: Prep Rice
Mix rice vinegar, sugar, and salt into the warm sushi rice.
Let cool slightly.
Step 2: Prepare Shrimp Filling
In a bowl, combine chopped shrimp, mayo, sriracha, soy sauce, sesame oil, cream cheese, and green onions.
Mix until creamy and well combined.
Step 3: Assemble in Muffin Tin
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
Line each cup with a square of nori or press in a small spoonful of sushi rice to form a base.
Press about 1–2 tablespoons of rice into each cup and sprinkle with furikake.
Top with a generous spoonful of the shrimp mixture.
Step 4: Bake
Bake for 10–12 minutes, until the tops are lightly golden and the shrimp filling is bubbly.
Let cool slightly before removing from the tin.
Step 5: Garnish & Serve
Top with avocado slices, extra sriracha or mayo drizzle, green onions, or sesame seeds.
Notes
- Calories and fat mostly come from the shrimp, mayo, and cream cheese.
- Swap Kewpie for light mayo or Greek yogurt to reduce fat.
- Use brown rice or cauliflower rice for a fiber or low-carb option.
- Prep Time: 20 Minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 12 cups
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6g
- Saturated Fat: 1,5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45 mg
Keywords: Shrimp Sushi Bake Cups