This is by far the best shrimp sushi bake cups I have ever made. Out of all the sushi bake cups I have made, this one is by far my favourite. The combination of the cream cheese and mayo is heaven in every bite. If you haven’t seen my viral salmon and chicken bake cups, please be sure to check those two recipes out as well. If you love sushi, you will absolutely love this recipe. Although it’s baked and not raw, it’s even more delicious than a maki roll in my humble opinion.
The Best Shrimp Sushi Bake
This is by far the best shrimp sushi bake cups I have ever made. Out of all the sushi bake cups I have made, this one is by far my favourite. If you love sushi, you will absolutely love this recipe.
Ingredients
- 1 cup of cooked rice I like jasmine rice but sushi rice or short grain also work
- 2 sheets of nori cut into 3.5-inch squares
- 7 peeled and deveined jumbo shrimp cut into small cubes
- pinch of salt
- ¼ cup softened cream cheese
- heaping tablespoon mayo
- dash of sriracha or any hot sauce is optional
- 2 teaspoons of soy sauce coconut aminos, or tamari
- extra spicy mayo + chives for garnish
Instructions
- Thaw the shrimp as per the package directions. Pat it dry and cut the thawed shrimp into small cubes, make sure the cubes are all 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, sriracha, and soy sauce, mix well. Pour this sauce over the shrimp and combine well.
- Rinse ½ cup of dry rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it better.
- Set the cooked rice aside, cut 2 sheets of nori into 6 equal sized squares. The squares should be able to fit into a large muffin tin insert with overhang on the sides for easy removal.
- Once the nori is cut, add a tablespoon of the cooked sticky rice, press it down onto each square. Doing this first will soften the nori and make it easy to place in the muffin tin.
- Feel free to dip your fingers in some water if the rice is sticky. 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, make sure it’s even. Add a tablespoon of the cubed marinated shrimp and scoop it on top of the rice into each cup.
- Bake in a preheated 400 F oven for about 15 minutes. I like to put it on broil for the last 60 seconds to get the top crispy. Take the sushi cups out of the oven and enjoy with extra spicy mayo on top and chives for garnish.
Notes
Feel free to use kewpie mayo if you don’t like regular mayo. I am also linking my spicy mayo recipe here 2 Ingredient Spicy Mayo – The Modern Nonna
You can use any rice you enjoy; I like jasmine rice, but sushi rice, short grain rice, will all work. Be sure to make it as per the package directions.
If you want to add a touch of rice vinegar to the cooked rice you are more than welcome to. Sometimes I do, other times I don’t.
If you haven’t seen my viral salmon baked cups, please click the link here Sushi Bake Cups – The Modern Nonna
I used 7 extra jumbo black tiger shrimp which were peeled and deveined. Make sure to thaw the shrimp and pat it dry. I then cut each shrimp into 5 small pieces.
Tried this recipe?Let us know how it was!
18 Responses
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 🙂
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 plan on making these but want to add avocado and/or cucumber after they come out the oven.
Yes anything you like 🙂
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.
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 🙂
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
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 🙂
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
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 🙂