Baked Shrimp Sushi Cups

These Baked Shrimp Sushi Cups are a fun and delicious twist on sushi! Bouncy shrimp and fluffy rice are baked inside seaweed cups and topped with creamy sauce, avocado, and cucumber. If you love sushi, you’ll definitely enjoy this easy and satisfying recipe—perfect for parties or weeknight treats.

Recipe

Serving: 12
Prep time: 30 minutes
Cook time: 45 minutes

For the steamed rice:
1 ½ cups medium-grained rice, or replace with other types
1 2/3 cups water

For the sauce:
6 tablespoons Japanese mayonnaise
2 tablespoons Sriracha sauce
1 teaspoon rice vinegar

For the sushi cups:
12 sheets roasted seaweed (temaki nori), halved
1 pound small shrimp, peeled and deveined
1/10 teaspoon salt
1/10 teaspoon white pepper
1 cup breadcrumbs
1 teaspoon toasted sesame
½ small cucumber, diced
½ medium avocado, diced

Instructions

1. Cook the rice:

• • • Rinse the rice thoroughly and transfer to a rice cooker. Add water and cook using the rice setting, about 30 minutes.
    • Stovetop method: Add rinsed rice and water to a pot. Cover and bring to a boil over medium-high heat. Reduce to low and simmer for 15 minutes. Turn off the heat and rest, covered, for 15 minutes.
    • Let the rice cool to slightly above room temperature before using.

2. Make the sauce:

• • • In a bowl, whisk together Japanese mayonnaise, Sriracha sauce, and rice vinegar. Set aside.

3. Prepare the shrimp:

• • • Season shrimp with salt and white pepper. Mix with half of the prepared sauce. Reserve the rest for serving.
    • Dip the shrimp in breadcrumbs and coat evenly. Repeat with all the shrimp.

4. Assemble the cups:

• • • Layer two quartered seaweed sheets on top of each other. Add about 1 tablespoon of rice on top and press into a standard-size muffin tin. Repeat with the rest.
    • Place one breaded shrimp over the rice in each cup.

5. Bake:

• • • Preheat the oven to 400°F (204°C). Bake the cups on the middle rack for 15 minutes.
    • Remove from the oven and sprinkle with toasted sesame seeds, diced cucumber, and avocado.
    • Serve the sushi cups with the reserved sauce on the side. Enjoy!

Tips & notes

• • • You can prep the rice and sauce ahead of time to save time on baking day.
    • If your seaweed is soft, lightly toast it before assembling to help it hold its shape.
    • Try different toppings like mango, pickled radish, or scallions for variation.