The Modern Nonna’s Shrimp Sushi Cups
These easy crispy muffin tin rice bites will satisfy your sushi cravings.
Prep10 minutes
Cook35 minutes
Come lunchtime, I get hangry, and these baked sushi cups are satisfying, quick, and easy to assemble, and way more affordable than takeout. I love making them in muffin tins, which create perfect, single-serve bites. And the combo of cream cheese and spicy mayo with shrimp and rice is chef’s kiss.
If you love sushi but don’t know where to source or how to handle sushi-grade raw fish, sushi cups are the perfect solution. All of the ingredients get fully cooked in the oven, and you don’t need any special sushi-making skills.
How to Prepare Shrimp Sushi Cups
- Prep the shrimp: Cut the shrimp into small cubes and season with salt.
- Make the sauce: Combine softened cream cheese, mayo, soy sauce, and sriracha, then add to shrimp.
- Cook the rice: Rinse the rice and cook it according to the instructions on the package.
- Assemble the cups: Cut nori sheets into 6 equal-size squares. Add a tablespoon of the cooked rice (it should still be warm!) onto each square and press the rice into the nori, then place each square into a muffin tin cup. Add a tablespoon of the shrimp mixture on top of each rice cup.
- Bake: Bake at 400°F for about 15 minutes, then broil for a minute to get the tops of the sushi cups crispy.
- Garnish: Let cool slightly then garnish with spicy mayo and chives.
Nonna’s Tip
Make sure to fully thaw the shrimp, if using frozen, and pat it dry with a paper towel. Removing excess moisture from the outside of shrimp (and fish, in general) helps prevent sogginess.
Variations and Substitutions for Shrimp Sushi Cups
- I used 7 extra-jumbo black tiger shrimp. Whatever variety you choose, you want about 1/2 pound total. You could also try it with salmon, chicken, or crab.
- My easy homemade spicy mayo comes together in minutes, or you can also use store-bought sriracha mayo instead.
- My personal favorite rice to use is jasmine, but sushi rice or any kind of short grain rice will work here. In a pinch, you can use instant/microwave rice, too.
- While making the rice, add a splash of rice wine vinegar.
- Garnish with fresh herbs, such as finely chopped cilantro or scallions instead of the chives.
Best Served With
- These sushi bites are incredible topped with a drizzle of Homemade Spicy Mayo.
- If you’re preparing these to share (they make an incredible party appetizer), you might also make some with chicken, following my recipe for Chicken Bake Cups.
- My Asian Style Green Beans add a burst of color alongside these sushi cups, as well as a big serving of fiber.
- In addition to a drizzle of spicy mayo and a sprinkling of fresh herbs, I also like eating these with some soy sauce for dipping.
This article was originally published on The Modern Nonna and has been republished here with permission. The Modern Nonna is a member of The Co-Op at Apartment Therapy Media, a collection of partner publishers.
The Modern Nonna’s Shrimp Sushi Cups
These easy crispy muffin tin rice bites will satisfy your sushi cravings.
Prep time 10 minutes
Cook time 35 minutes
Nutritional Info
Ingredients
- 1/2 pound
jumbo shrimp, defrosted (if frozen), peeled, deveined
Kosher salt
- 1/4 cup
cream cheese, softened to room temp
- 1 tablespoon
mayonnaise
- 2 teaspoons
soy sauce, coconut aminos or tamari
Dash of sriracha, optional
- 1/2 cup
jasmine rice
- 2 sheets
of nori
Spicy mayo, for serving
Chopped fresh chives, for garnish
Instructions
Preheat the oven to 400°F.
Pat the shrimp dry with paper towels. Cut the shrimp into small cubes, making sure the cubes are 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, soy sauce, and sriracha (if using), and mix well. Pour this sauce over the shrimp and combine well.
Rinse the rice and cook it according to the instructions on the package. (I like to use my rice cooker and add a pinch of salt.)
While the rice cooks, cut 2 sheets of nori into 6 equal-size squares (approximately 3.5-inch squares). The squares should fit into a standard muffin tin with overhang on the sides for easy removal.
Add 1 tablespoon of the cooked rice onto each of the 6 nori squares and press the rice into the nori. This will help soften the nori and make it easy to place in the muffin tin. (If the rice is sticky, try dipping your fingers in some water. 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. Add a tablespoon of the cubed, marinated shrimp on top of each rice cup.
Bake for about 15 minutes. I like to put the oven on broil for the last 60 seconds to get the tops of the sushi cups crispy.
Remove the muffin tin from the oven, let cool slightly, and then transfer the sushi cups to a plate. Garnish with spicy mayo and chives.