Shrimp Sushi Cups
on Dec 18, 2022, Updated Jan 08, 2024
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One of my 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. I love making these in muffin tins, which create perfect, single-serve sushi bites. Come lunchtime, I get hangry, and these are satisfying, quick and easy 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! 🤌
Why You’ll Love Shrimp Sushi Cups
If you love sushi but don’t know where to source or how to handle sushi-grade raw fish, sushi cups are the perfect 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 Shrimp Sushi Cups
♨️ 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 I 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.
Nonna’s 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.
Variations and Substitutions for Shrimp Sushi Cups
- You can use frozen, defrosted or fresh shrimp 🍤. I used 7 extra-jumbo black tiger shrimp. Whatever variety you choose, you want about 1/2 pound total.
- My easy Homemade Spicy Mayo comes together in minutes, or you can also use store-bought Sriracha Mayo instead🌶.
- While making the rice, you can add a splash of rice wine vinegar to add authentic sushi rice flavor 🍚.
- Customize the garnish with fresh herbs, such as finely chopped cilantro or scallions instead of the chives 🌱.
Similar Recipes
Sushi Bake Recipe
25 mins
Salmon Sushi Cups
25 mins
Chicken Bake Cups
25 mins
Salmon Sushi Rolls
10 mins
Healthy Shrimp Bowl
12 mins
Best Served With
- These sushi bites are incredible topped with a drizzle of Homemade Spicy Mayo.
- If you’re preparing these to share (they make an incredible party appetizer), you might also make some with chicken, following my recipe for Chicken Bake Cups.
- My 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, I also like eating these with some soy sauce for dipping.
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Common Questions
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.
Yes, you can certainly use salmon, chicken, crab, and more.
My 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.
Yes, you can use regular mayo, such as Japanese ‘Kewpie’ mayo, instead.
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.
Shrimp Sushi Cups
Equipment
Ingredients
- 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
Instructions
- Preheat the oven to 400F.
- 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.
- 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.
- Rinse the rice and cook it according to the instructions on the package. (I like to use my rice cooker and add a pinch of salt.)
- 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.
- 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.)
- 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. I 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. Garnish with spicy mayo and chives.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG these were amazing. Would not change a thing in this recipe.
So happy you loved them Mindy 🙂
Could this be done in a baking dish? I made rrm in the muffin tins and they were soo good but I’m wondering if they have ever been done in a dish? I also found oiling the tins slightly helped remove the cups.
Oh you absolutely can! definitely 🙂
I’m trying out this recipe tonight but u was just wondering what the best way to store them is? Should I store it in the fridge? Thanks!
Definitely the fridge love as seafood should always be refrigerated. These are best enjoyed fresh though
I’m doing low carb and trying to stay away from rice, potatoes, etc…..BUT I love sushi! So I’m gonna try this with some riced cauliflower…..The riced cauliflower sushi I made with smoked salmon previously was perfect!! Thinking this might be an easy alternative!
Hi Mitzi! Thank you for letting me know it worked 🙂
This was awesome!
so easy and simple. I added Avocado ( I happened to have one on the counter and it looked good )
Can not wait to prepare it for friends and family.
So glad 🙂 Thanks for the sweet words
Thank you for the recipe!!! I made this today and it turned out AMAZING I used sesame seeds for garnish. Next time I’m definitely adding some avocado on top (although it’s really good even without)
Hi Ariba,
So glad you loved this recipe 🙂
What if I use already cooked shrimp, how long would I keep them in the oven?
I wouldn’t bake them if that’s the case.
I plan on making these but want to add avocado and/or cucumber after they come out the oven.
Yes anything you like 🙂
How do you get these out of the muffin tin? I’m not sure what I did wrong but the sushi “cups” were very soft and there would have been no way to hold them. It was still delicious but just fell apart in a heap on my plate.
Hi Jess! Super important not to OVER fill these as they may fall apart that way. I find that if you add less filling they are absolutely perfect and pop right out.
I make these with the snack packs of nori- overlap two rectangles on each muffin cup and then, using my big cookie dough scoop, I put the rice over the nori and “eject” the rice on top in a little heaping mound. It keeps me from having to handle the rice and get it stuck to my hands. I also use the cookie dough scoop for the shrimp (or salmon) but not as full. These are great for a quick and easy but super tasty dinner that the whole family loves! It’s also a great way to stretch a relatively small amount of shrimp really far.
I love this comment and all the tips you provided 🙂