Baked Shrimp Sushi Cups

Baked Shrimp Sushi Cups

These Baked Shrimp Sushi Cups are a fun way to enjoy all the flavors of sushi without any rolling. Crispy seaweed cups are filled with fluffy rice and juicy shrimp, then finished with creamy spicy mayo, fresh avocado, crunchy cucumber, and toasted sesame seeds.

They’re perfect when you want something that captures the flavors of sushi but is much easier to prepare and serve. Instead of rolling individual pieces, everything comes together in a muffin tin, making these cups ideal for parties, potlucks, appetizers, or even a fun weeknight dinner.

One of the best things about these sushi cups is the variety of textures. The seaweed turns lightly crisp, the shrimp stay juicy, and the fresh toppings add a cool, refreshing finish. Every bite is colorful, satisfying, and packed with flavor.

Whether you’re serving them as an appetizer or a light meal, these Baked Shrimp Sushi Cups are always a crowd-pleaser.

What Are Baked Shrimp Sushi Cups?

Baked Shrimp Sushi Cups are an easy twist on traditional sushi. Instead of rolling the ingredients in nori, roasted seaweed is pressed into a muffin tin to create individual cups filled with rice and shrimp before baking.

Once baked, they’re topped with fresh ingredients and served warm, making them a fun appetizer, lunch, or light dinner that’s easy to eat with your hands.

What Do Baked Shrimp Sushi Cups Taste Like?

These sushi cups are all about contrast. The roasted seaweed becomes lightly crisp around the edges, while the rice stays soft and fluffy. The breaded shrimp add a satisfying crunch, and the fresh toppings bring brightness and freshness to every bite.

The spicy mayo adds a creamy texture with just a touch of heat, bringing all the flavors together without overpowering the shrimp.

The Best Rice for Sushi Cups

Medium-grain rice is an excellent choice because it stays soft while holding together well after baking.

Japanese short-grain rice also works beautifully thanks to its naturally sticky texture.

Long-grain rice can be used if that’s what you have, but the cups may not hold together quite as well.

For the best results, let the cooked rice cool slightly before assembling. Rice that’s too hot is more difficult to handle and can soften the seaweed before baking.

Let’s Talk Ingredients

Shrimp: Small shrimp cook quickly and fit neatly inside each sushi cup.

Roasted seaweed (temaki nori): Two layers create sturdier cups that hold their shape during baking.

Medium-grain rice: Sticky enough to hold the cups together without becoming mushy.

Japanese mayonnaise: Rich, creamy, and slightly tangy for an authentic sushi-style sauce.

Sriracha: Adds gentle heat and balances the richness of the mayonnaise.

Panko breadcrumbs: Create a light, crispy coating on the shrimp.

Cucumber and avocado: Added after baking for freshness, color, and creamy texture.

Toasted sesame seeds: Add a subtle nutty flavor and a little extra crunch.

Step-by-Step: Let’s Cook

Makes: 12 pieces
Prep Time: 30 minutes
Cook Time: 45 minutes

Step 1: Cook the Rice

Rinse the rice until the water runs mostly clear, then cook it according to your rice cooker’s instructions.

If using the stovetop, combine the rice and water in a pot. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for another 15 minutes.

Let the rice cool until it’s just slightly warm before assembling the sushi cups.

Tip: Warm rice is much easier to work with than hot rice and helps keep the seaweed from softening too quickly.

Step 2: Make the Spicy Mayo

Whisk together the Japanese mayonnaise, Sriracha, and rice vinegar until smooth.

Set aside half of the sauce for serving later.

Tip: Taste the sauce and adjust the Sriracha to your preferred spice level.

Step 3: Bread the Shrimp

Season the shrimp with the salt and white pepper.

Coat the shrimp with half of the spicy mayo, then roll each shrimp in the breadcrumbs until evenly coated.

Tip: Pat the shrimp dry before seasoning so the sauce and breadcrumbs stick better.

Step 4: Assemble the Sushi Cups

Cut each sheet of roasted seaweed in half, then layer two pieces together inside each muffin cup.

Add about 1 tablespoon of warm cooked rice and gently press it into the bottom and up the sides to form a cup.

Place one breaded shrimp into each cup.

Tip: Press the rice firmly enough to hold its shape, but not so tightly that it becomes dense.

Step 5: Bake

Preheat the oven to 400°F (204°C).

Bake the sushi cups on the middle rack for about 15 minutes, or until the shrimp are cooked through and the breadcrumbs are lightly golden.

Tip: Shrimp cook quickly, so avoid overbaking to keep them tender and juicy.

Step 6: Add the Toppings

Sprinkle each sushi cup with toasted sesame seeds, diced cucumber, and avocado.

Serve with the reserved spicy mayo for dipping or drizzling.

Tip: Add the toppings just before serving so the avocado stays fresh and the seaweed keeps as much of its crispness as possible.

Frequently Asked Questions

Can I make these ahead of time?
Yes. Prepare the rice, sauce, and shrimp ahead of time, then assemble and bake just before serving.

Can I use imitation crab?
Yes. Chopped imitation crab makes a delicious California roll-inspired version.

Can I air fry them?
Yes. Air fry at 375°F (190°C) for 8–10 minutes, or until the shrimp are cooked through and lightly golden.

What other toppings can I use?
Try mango, pickled radish, scallions, tobiko, furikake, or eel sauce.

How do I store leftovers?
Refrigerate for up to 2 days. They’re best enjoyed fresh because the seaweed softens over time.

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