The Best Shrimp Sushi Bake
on Dec 18, 2022, Updated May 12, 2023
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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.
Table of Contents
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.
Video
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.
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Can I store these for next day?
Absolutely but the seaweed sheet will be soft so I would put it in a fresh crunchy one the following day lol
If I want to bake the shrimp alone without the rice and nori, is it still the same temperature and amount of time to bake the shrimp?
Still the same time and temp yes 🙂
Out of this world good! My daughter is obsessed with California rolls and said this is better than sushi! I’ve made it twice in the past 2 weeks and will make again in the next few days. We can’t get enough! It’s so easy and comes out so good!! I recommend doubling the recipe if you want this to be a meal for 2 people.
Wow, what an amazing review! Glad you all liked it.
Trying these tonight they look amazing how long do you recon they will keep in the fridge if I have leftovers?
Hi Sonya, these will keep for one or two days in the fridge, but I’m not sure how well they reheat. If possible, I would store any leftovers separately: a container each for rice, shrimp, and the cream cheese mixture, and then compose the cups when you’re ready to enjoy the leftovers.
If I did these in a mini muffin tin, would the time and temp be the same?
yes but keep an eye on them please