Sushi Bake Cups with Shrimp and Crab
Creamy, crunchy Sushi Bake Cups loaded with shrimp and crab bring all the flavor of your favorite sushi roll into an easy, oven-baked bite. Perfect for parties, potlucks, or a fun weeknight dinner.
Why You'll Love These Sushi Bake Cups
If you love the flavors of a spicy California roll but don't want to fuss with a bamboo mat, these Sushi Bake Cups with Shrimp and Crab are about to become your new favorite party trick. Think of them as baked sushi bites in individual, muffin-sized portions, layered with seasoned sushi rice and a creamy, spicy shrimp and crab topping that turns golden and bubbly in the oven. They deliver everything you crave about a Volcano Roll Sushi Bowl in a format that is easier to make, easier to share, and honestly a lot more fun to eat.
This recipe is one of those baked California roll style dishes that has taken over potluck tables and game day spreads, and for good reason. No raw fish, no rolling skills required, and every single cup comes out perfectly portioned.
Before we get cooking, having the right tools and a few key ingredients on hand really does make this recipe come together more smoothly. A good non-stick muffin tin, quality sushi rice, and real Kewpie mayo can take these from good to genuinely craveable.
The Building Blocks of a Great Sushi Cup
At its heart, this recipe has three simple layers:
- Seasoned sushi rice, lightly sweetened and tangy, just like what you would find in traditional rolls
- A creamy shrimp and crab filling, spiked with sriracha and cream cheese for richness
- A crunchy, savory topping of furikake, sesame seeds, and green onion
Together they create that irresistible combination of textures you get from the best sushi cups shrimp recipes, warm and creamy on top, slightly chewy and vinegary underneath.
Chef's Tip: Do not skip cooling the rice slightly before folding in the vinegar mixture. Rice that is too hot can turn gummy, while rice that has cooled just a touch will absorb the seasoning beautifully without clumping.
Making It Your Own
One of the best things about this dish is how flexible it is. If you are a fan of Crab Rangoon Crispy Rice Sushi Cups, you can press the rice a little thicker and let the edges crisp up more in the oven for extra crunch. Want something closer to Tuna Sushi Cups or Sushi Poppers? Swap in flaked cooked tuna or salmon for the shrimp and crab, and keep everything else the same.
This recipe also works wonderfully as one of several Sushi Sides at a bigger spread. Serve it alongside edamame, a simple cucumber salad, or crispy seaweed roll recipes for dipping, and you have got a full sushi night without ever turning on a stove for raw fish prep.
Ready to make it? Here is the full step by step recipe:
Sushi Bake Cups with Shrimp and Crab
Creamy, crunchy Sushi Bake Cups loaded with shrimp and crab bring all the flavor of your favorite sushi roll into an easy, oven-baked bite. Perfect for parties, potlucks, or a fun weeknight dinner.
Ingredients
- 2 cups sushi rice, uncooked, rinsed until water runs clear
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt, divided
- 8 oz imitation crab meat, shredded or chopped
- 8 oz cooked shrimp, peeled, deveined, and chopped into small pieces
- 1/2 cup mayonnaise, Japanese Kewpie mayo preferred
- 4 oz cream cheese, softened
- 1 tbsp sriracha, plus more for garnish
- 2 tbsp furikake seasoning
- 8 roasted seaweed sheets, snack-size, for scooping
- 2 green onions, thinly sliced, for garnish
- 1 tsp sesame seeds, for garnish
- 2 tbsp soy sauce, for serving
Instruction
Cook the sushi rice according to package instructions, then transfer to a large bowl.
In a small bowl, whisk together the rice vinegar, sugar, and half the salt. Pour over the warm rice and fold gently to combine. Let cool slightly.
Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a muffin tin or small ramekins.
In a separate bowl, combine the imitation crab, chopped shrimp, mayonnaise, softened cream cheese, sriracha, and remaining salt. Mix until creamy and well combined.
Press a layer of seasoned sushi rice into the bottom of each muffin cavity, about 1/4 inch thick, and sprinkle lightly with furikake.
Top each rice layer with a generous spoonful of the shrimp and crab mixture, spreading evenly.
Bake for 15 to 20 minutes, until the top is bubbly and lightly golden in spots.
Remove from the oven and let cool for 5 minutes before running a knife around the edges to loosen each cup.
Garnish with sliced green onions, sesame seeds, and an extra drizzle of sriracha.
Serve warm with seaweed sheets for scooping and soy sauce on the side.
Equipment
- Muffin tin or small ramekins
- Rice cooker or medium saucepan
- Mixing bowls
- Wooden spatula
- Whisk
Notes
Serving and Storing Tips
These cups are best served warm, straight from the oven, when the topping is still soft and slightly bubbly. Set out a stack of roasted seaweed sheets so guests can scoop and wrap each bite like a mini hand roll, and keep a small dish of soy sauce nearby for dipping.
If you have leftovers, they will keep in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to bring back some of that just baked texture, since the microwave can occasionally make the rice a little firmer.
A Few Variations to Try
- Add diced avocado on top after baking for a fresh, creamy contrast
- Stir a spoonful of tobiko into the topping mixture for a pop of briny flavor and color
- Swap furikake for crushed nori and toasted sesame seeds if that is what you have on hand
However you serve them, these Sushi Bake Cups with Shrimp and Crab are guaranteed to disappear fast. They are easy enough for a weeknight, impressive enough for guests, and endlessly adaptable to whatever sushi flavors you are craving most.
