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Why You’ll Love This Sushi Cups Recipe
Growing up in a Korean-American household, rice and seaweed were always staples on the table. These sushi cups feel like a playful blend of that tradition and the modern TikTok trend. They’re familiar, but also fun and new!
These delicious, easy sushi cups are a regular in our house. While the viral version often uses salmon, I love making them with shrimp for a lighter, slightly sweet flavor that pairs beautifully with the tangy mayo mixture. Each sushi cup is shaped in a muffin tin, baked until golden, then topped with fresh toppings like avocado, cucumber, or sesame seeds.
They’re also quick and practical. In less than 30 minutes, you can serve up a tray of savory bites that taste like sushi but don’t require rolling mats or chef skills. My kids grab them as after-school snacks, and they’ve also made an appearance at more than one family gathering, where they were gone in minutes.
For another no-roll favorite, try my Spicy Salmon Sushi Bake. And if you enjoy quick, protein-packed recipes, my Tuna Egg Salad is another great make-ahead option for busy weekdays.
Ingredients You’ll Need
Here’s a quick overview of what goes into these shrimp sushi cups:
- Cooked rice: Short-grain sushi rice works best for stickiness, but jasmine rice will also do if you prefer.
- Rice vinegar: Seasoned into the rice for that classic sushi tang.
- Nori sheets: Cut into squares to line the muffin tin, forming the base of each cup.
- Shrimp mixture: Chopped shrimp combined with Kewpie mayo, sriracha, tamari (or soy sauce), and lime juice for a creamy, savory filling.
- Optional toppings: Think avocado cubes, cucumber, sesame seeds, jalapeños, or a drizzle of spicy mayo.
Substitutions & Variations
- Swap shrimp with salmon for baked salmon sushi cups. You can also try tuna, crab, or tofu for other protein options. If you’re a tuna fan, pair these with my Seared Ahi Tuna with Dipping Sauce for a complete seafood spread.
- Use gluten-free tamari to keep these sushi cups gluten-free.
- Make them vegetarian by skipping the seafood and filling with spicy tofu or avocado.
How to Make Sushi Cups
Step 1: Preheat the oven to 400°F. If using leftover rice, warm it slightly in the microwave, then mix with rice vinegar.
Step 2: Chop shrimp into small pieces and mix with Kewpie mayo, sriracha, tamari, and lime juice until creamy and evenly coated.
Step 3: Cut nori sheets into squares. Place one in each cavity of a 12-cup muffin tin. Add about 2 tablespoons of rice to the center, folding the sides of the nori up. Press down with the back of a spoon to flatten.
Step 4: Add about 2 tablespoons of the shrimp mixture on top of the rice.
Step 5: Bake for 14 minutes, or broil for 1 minute to toast the top lightly.
Step 6: Remove from the oven, add your favorite toppings, and serve warm.
Pro Tips for Perfect Sushi Cups
Cut nori with scissors: Use kitchen scissors to quickly cut the nori sheets into neat squares. It’s faster and easier than using a knife.
Add toppings last: Fresh toppings like avocado, cucumber, or jalapeños should go on right before serving so they stay crisp and don’t release extra moisture.
Try another no-roll option: If you love these shrimp sushi cups, you’ll also enjoy my Rice Paper Sushi Rolls. They’re light, fresh, and perfect for lunchboxes!
Storage + Make Ahead Tips
These sushi cups are best eaten right away for the crispest texture. Leftovers, however, can be stored in an airtight container for up to 3 days without toppings. Reheat gently in the microwave for about 1 minute before adding fresh toppings. These baked sushi cups (also called sushi bake cups) reheat especially well and keep their flavor intact!
Recipe FAQs
Yes! Prep the rice and shrimp mixture up to a day ahead, then assemble and bake when ready to serve.
They can be served either way, but I prefer them warm from the oven with fresh toppings added just before eating.
Shrimp, salmon, tuna, or even crab are popular choices. Vegetarian fillings like avocado and cucumber also work well. You can make variations of this recipe like spicy tuna sushi cups, or salmon avocado sushi cups that are equally delicious options!
Use short-grain sushi rice mixed with rice vinegar for stickiness, and press it firmly into the muffin tin.
More Fun Sushi-Inspired Bites
If you make these sushi cups, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media, Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Baked Sushi Cups (with Shrimp)
Ingredients
- 1.5 cup cooked rice, use short-grain sushi rice
- 1 tbsp rice vinegar
- 3 toasted nori sheets, each cut in to 4 squares
- Optional toppings: mayo, sriracha, cubed avocado, chopped cucumber, green onion slices, sliced jalapeños, and/or sesame seeds
Shrimp Mixture
- 1 lb shrimp, peeled and deveined
- 3 tbsp kewpie mayo, or regular mayo
- 1-2 tbsp sriracha
- 1 tbsp tamari sauce, or soy sauce
- 1 tbsp lime juice
Instructions
- Preheat the oven to 400 degrees F. If using leftover cold rice, warm it up in the microwave first and then mix with rice vinegar. Set aside.1.5 cup cooked rice, 1 tbsp rice vinegar
- Chop shrimp into small pieces, then mix with the rest of the shrimp mixture ingredients until evenly mixed.1 lb shrimp, 3 tbsp kewpie mayo, 1-2 tbsp sriracha, 1 tbsp tamari sauce, 1 tbsp lime juice
- Have a 12-cup muffin tin ready. Add about 2 tbsp of rice to the center of the nori square, fold the sides up, then place in the muffin tin. Flatten the top of the rice with the back of a spoon. Repeat with the rest of the rice and nori squares.3 toasted nori sheets
- Top each cup with 2 tablespoons of the shrimp mixture.
- Bake for about 14 minutes, or broil for 1 minute to toast the top.
- Top with toppings of your choice, then enjoy!Optional toppings: mayo, sriracha, cubed avocado, chopped cucumber, green onion slices, sliced jalapeños, and/or sesame seeds
Notes
- Cut nori with scissors: Use kitchen scissors to quickly cut the nori sheets into neat squares. It’s faster and easier than using a knife.
- Add toppings last: Fresh toppings like avocado, cucumber, or jalapeños should go on right before serving so they stay crisp and don’t release extra moisture.
- These sushi cups are best eaten right away for the crispest texture. Leftovers, however, can be stored in an airtight container for up to 3 days without toppings. Reheat gently in the microwave for about 1 minute before adding fresh toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
