Shrimp Sushi Cups

One of our favorite sushi variations are these Shrimp Sushi Cups! The beauty of baked sushi cups is that they satisfy a sushi craving without the hassle of sourcing and handling raw fish. We love making these in muffin tins which create, single-serve sushi bites. Come lunchtime, we get hangry, and these are satisfying quick and straightforward to assemble, and way more affordable than take-out sushi. The combo of cream cheese and spicy mayo with shrimp and rice is chef’s kiss!

What stands out

If you love sushi but don’t know where to source or how to handle sushi-grade raw fish, sushi cups are the solution! Because all of the ingredients get fully cooked in the oven, you don’t need any special sushi-making skills. In fact, you can use frozen, defrosted or fresh shrimp.

How to Prepare

Preheat the oven to 400F.

Pat the shrimp dry with paper towels. Then cut the shrimp into small cubes, making sure the cubes are more or less equal in size. Add the cubed shrimp to a bowl with a pinch of salt.

In a separate bowl add the softened cream cheese, mayo, soy sauce, and sriracha, and mix well. Pour this sauce over the shrimp and combine well.

Rinse the rice and cook it according to the instructions on the package.

While the rice cooks, cut 2 sheets of nori into 6 equal-sized squares. Add 1 tablespoon of the cooked rice onto each of the 6 nori squares and press the rice into the nori.

To assemble, place each nori and rice square into a muffin tin insert. Add a tablespoon of the cubed, marinated shrimp on top of each rice cup.

Bake for about 15 minutes. Then we like to put the oven on broil for the last 60 seconds to get the tops of the sushi cups crispy.

Remove the muffin tin from the oven, let cool slightly, and then transfer the sushi cups to a plate. Lastly, garnish with spicy mayo and chives.

Kitchen tip

Make sure to fully thaw the shrimp, if using frozen, and pat it dry with a paper towel. Removing excess moisture from the outside of shrimp (and fish, in general) helps prevent sogginess.

Swaps

1. You can use frozen, defrosted or fresh shrimp. We used 7 extra-jumbo black tiger shrimp. Whatever variety you choose, you want about 1/2 pound total.
2. Our straightforward Homemade Spicy Mayo comes together in minutes, or you can also use store-bought Sriracha Mayo instead.
3. While making the rice, you can add a splash of rice wine vinegar to add authentic sushi rice flavor.
4. Customize the garnish with fresh herbs, such as finely chopped cilantro or scallions instead of the chives.

Serve it with

• These sushi bites are topped with a drizzle of Homemade Spicy Mayo.
• If you’re preparing these to share (they make an party appetizer), you might also make some with chicken, following our recipe for Chicken Bake Cups.
• Our Asian Style Green Beans add a burst of color alongside these sushi cups, as well as a big serving of fiber.
• In addition to a drizzle of spicy mayo and a sprinkling of fresh herbs, we also like eating these with some soy sauce for dipping.

Questions

How can i prevent the nori (seaweed) from getting too crispy and falling apart?

Make sure you assemble the sushi cups while your rice is still warm. This way, it softens the nori, which prevents it from over-crisping in the oven.

Can i use an ingredient other than shrimp?

Yes, you can certainly use salmon, chicken, crab, and more.

what kind of rice should i use?

Our personal favorite is jasmine rice, but sushi rice or any kind of short grain rice will work here. In a pinch, you can use instant/microwave rice, too.

Can we replace the spicy mayo if i don’t like spicy food?

Yes, you can use regular mayo, such as Japanese ‘Kewpie’ mayo, instead.

how should the shrimp be prepped?

You should use raw shrimp. If it’s frozen, make sure it’s fully defrosted and pat it dry before cutting it into cubes and combining it with the cream cheese mixture.

Ingredients

Makes 6 servings

• 7 jumbo shrimp, peeled, deveined and defrosted (if frozen) – about 1/2 pound total
• pinch of salt
• ¼ cup cream cheese, softened to room temp
• 1 tablespoon mayo
• 2 teaspoons soy sauce, coconut aminos or tamari would also work
• dash of sriracha or any hot sauce, optional
• ½ cup rice, such as jasmine, sushi, or short grain rice
• 2 sheets of nori
• spicy mayo, for garnish
• chopped fresh chives, for garnish

Equipment

• Nakiri Knife
• Measuring Cups + Spoons
• Cutting Board
• Mixing Bowls
• Muffin Pan
• Redmond Real Salt
• Rice Cooker

Method

1. Preheat the oven to 400F.
2. Pat the shrimp dry with paper towels. Cut the shrimp into small cubes, making sure the cubes are more or less equal in size. Add the cubed shrimp to a bowl with a pinch of salt.
3. In a separate bowl add the softened cream cheese, mayo, soy sauce, and sriracha (if using), and mix well. Pour this sauce over the shrimp and combine well.
4. Rinse the rice and cook it according to the instructions on the package. (we like to use our rice cooker and add a pinch of salt.)
5. While the rice cooks, cut 2 sheets of nori into 6 equal-sized squares (approximately 3.5-inch squares). The squares should fit into a standard muffin tin with overhang on the sides for easy removal.
6. Add 1 tablespoon of the cooked rice onto each of the 6 nori squares and press the rice into the nori. This will help soften the nori and make it easy to place in the muffin tin. (If the rice is sticky, try dipping your fingers in some water. The water will prevent the rice from sticking to your hands if it does.)
7. Place each nori and rice square into a muffin tin insert. Add a tablespoon of the cubed, marinated shrimp on top of each rice cup.
8. Bake for about 15 minutes. We like to put the oven on broil for the last 60 seconds to get the tops of the sushi cups crispy.
9. Remove the muffin tin from the oven, let cool slightly, and then transfer the sushi cups to a plate. Garnish with spicy mayo and chives.