Baked Shrimp Sushi Cups Recipe (VIDEO)
These Baked Shrimp Sushi Cups are made with seasoned sushi rice, nori, and creamy spicy shrimp for an easy, delicious sushi bake appetizer.
If you love the viral salmon sushi bake, you’re going to LOVE these Baked Shrimp Sushi Cups! Just like my Baked Salmon Sushi Cups, these are made with seasoned sushi rice, nori sheets, and juicy shrimp tossed in a creamy, spicy mayo sauce, all baked together in a muffin tin for the cutest little sushi bites.
They’re easy to make at home, perfect for sharing, and give you all the delicious flavors of your favorite spicy shrimp sushi roll without needing to roll any sushi. They’re perfect for potlucks, family gatherings, game day, and parties!
Ingredient List
- Shrimp – I use peeled and deveined shrimp to make prep easier. Chop the shrimp into small bite-sized pieces so you get a little shrimp in every bite. You can use fresh or thawed frozen shrimp.
- Sushi rice – Short-grain Japanese sushi rice is best because it has that slightly sticky texture that holds everything together.
- Nori sheets – Nori is the dried seaweed commonly used for sushi rolls. I cut each sheet into four squares, but you may need to adjust the size depending on your muffin tin.
- Kewpie mayo – This is my favorite Japanese mayonnaise! It’s richer, creamier, and slightly tangier than regular mayonnaise. It makes the shrimp filling extra creamy and delicious.
- Sriracha – Adds a spicy kick to the shrimp mixture. You can adjust the amount depending on how spicy you like your sushi cups.
- Light soy sauce – Adds savory umami flavor and seasons the shrimp.
- Sesame oil – A little goes a long way! It adds a nutty aroma that pairs beautifully with shrimp, nori, and sushi rice.
See recipe card below for a full list of ingredients and measurements.
How To Make Baked Shrimp Sushi Cups
- Prepare Sushi Rice: Cook sushi rice according to package instructions. Then add rice vinegar and sugar to cooked sushi rice, mix well.
- Make Shrimp Mixture: In a mixing bowl, combine the chopped shrimp, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until the shrimp is evenly coated.
- Assemble the Sushi Cups: Cut each nori sheet into four squares. Add a spoonful of sushi rice to the center. Place it in the muffin tin then top each cup with the shrimp mixture.
- Bake: Bake shrimp sushi cups in the oven at 400°F for about 15 minutes, or until the shrimp is cooked through.
Substitutions & Variations
- Seafood: You can use diced salmon, imitation crab, scallops, or cooked lobster instead of shrimp. You may have to adjust the cooking time depending on the seafood you choose.
- Spicy: Add more sriracha, chili oil, or chili powder for extra heat.
- Milder: Reduce the sriracha or leave it out completely. You can always serve spicy mayo on the side.
- Kewpie Mayo: Regular mayonnaise can be used instead of Kewpie mayo, although the flavor will be slightly different.
- Rice: Sushi rice works best, but you can use leftover short-grain rice. Just make sure it’s slightly sticky enough to hold together.
- Toppings: Add diced avocado, cucumber, masago, tobiko, or furikake.
Equipment
- Muffin Tin
- Large Bowl
- Spoon
- Oven
- Knife
Storage & Reheating
To Store: Leftovers can be stored in an airtight container for up to 3-4 days.
To Reheat: Reheat in the oven or air fryer at 350°F until heated through. Note that the nori may soften after reheating.
Tips for Success
- Use sushi rice: Its sticky texture helps the rice hold together inside the nori cups.
- Don’t overcook the shrimp: Shrimp cooks quickly, so check around the 12–15 minute mark. You want it juicy and tender, not rubbery.
- Press the rice gently: A compact layer of rice helps create a sturdy base for the shrimp topping.
- Grease your muffin tin: A light coating of cooking spray makes removing the sushi cups much easier.
- Don’t overfill: Leave a little room at the top of each muffin cavity so the shrimp mixture doesn’t spill over.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram so I can see your creations!
Baked Shrimp Sushi Cups (VIDEO)
These Baked Shrimp Sushi Cups are made with seasoned sushi rice, nori, and creamy spicy shrimp for an easy, delicious sushi bake appetizer.
Ingredients
For the Sushi Rice
- 1 cup uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp white sugar
For the Shrimp Mixture
- 1 lb shrimp, peeled, deveined, and chopped
- 1 tbsp light soy sauce
- 1 tbsp Kewpie mayo
- 1 tbsp Sriracha
- 1 tsp sesame oil
For Assembly & Garnish
- Cooking spray, for greasing the muffin tin
- 3 large nori sheets
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
- Extra sriracha or spicy mayo, for serving
Instructions
Prepare Sushi Rice
- Cook sushi rice according to package instructions.
- In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds, or until the sugar dissolves.
- Pour vinegar mixture into the cooked sushi rice and gently mix until combined.
Prepare Shrimp Mixture
- In a bowl, combine chopped shrimp, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until the shrimp is evenly coated.
Assemble the Sushi Cups
- Preheat oven to 400°F. Lightly grease the muffin tin with cooking spray.
- Cut each nori sheet into four squares or rectangles large enough to fit inside your muffin tin cavities.
- Place one piece of nori into each muffin tin cavity. Add a spoonful of seasoned sushi rice and gently press it down. Top with a spoonful of the spicy shrimp mixture.
Bake the Sushi Cups
- Bake at 400°F for about 15 minutes, or until the shrimp is opaque and cooked through (145°F internal temperature).
- Let the sushi cups cool for a few minutes before removing them from the muffin tin. Drizzle with extra sriracha or spicy mayo, then garnish with sesame seeds and chopped green onions. Serve warm and enjoy!
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