Sushi Bake Cups Shrimp Crab

Sushi bake cups with shrimp and crab are the quickest way to serve up all the flavors of your favorite sushi rolls in a warm handheld bite. These are a party hit whenever I bring them out and they vanish faster than I can set the tray down! The creamy seafood topping paired with a savory rice base and bursts of avocado makes these little cups truly irresistible.

Every time I made these at my friend’s game night they disappeared before other snacks. They are always a conversation starter and so fun to customize with toppings.

Ingredients

• Cooked sushi rice: adds signature sticky texture and subtle flavor try to use short grain for authentic bite
• Rice vinegar: mild tang that gives the rice character go for unseasoned to control salt and sweetness
• Sugar and salt: balance and enhance the rice base use fine sugar for better dissolving
• Cooked shrimp: classic sweet shellfish taste pick medium size and peel off all tails
• Imitation crab or real crab: rich and flaky protein fresh crab is a splurge but adds amazing flavor
• Japanese mayonnaise: creamy and slightly sweet choose Kewpie brand for best result
• Sriracha: provides a little kick adjust to your own heat level
• Soy sauce: salty umami depth choose low sodium if sensitive to salt
• Sesame oil: nutty and aromatic just a few drops changes the flavor profile use toasted type for intensity
• Mini phyllo cups or wonton wrappers: make the crisp handheld shell go for pre-baked phyllo for fastest assembly
• Furikake seasoning: gives an ocean flavor crunch look for a nori and sesame mix at Asian grocers
• Avocado: creamy cool contrast pick ripe but not mushy fruit
• Green onions: a bit of sharp freshness
• Spicy mayo: creamy heat for drizzling use store-bought for convenience or mix mayo and sriracha
• Unagi sauce or soy sauce: sweet-savory glaze for finish unagi sauce is thick and glossy with a caramel hint
• Pickled ginger: palate cleanser and touch of pink for a sushi vibe

Instructions

Season the Rice:

Mix the cooked sushi rice with rice vinegar sugar and salt in a large bowl. Make sure to fold gently so you do not mash the grains. Let it cool to room temperature so the cups hold their shape and do not steam the shell.

Mix the Seafood:

In another bowl, blend the chopped cooked shrimp shredded imitation or real crab Japanese mayonnaise sriracha soy sauce and sesame oil. Mix thoroughly so every bit of seafood is evenly coated. Taste and adjust the sriracha for your perfect spice level.

Fill Cups:

Arrange the mini phyllo shells or prepared wonton cups on a baking tray or in a mini muffin tin. Spoon a small amount of seasoned rice into each cup pressing gently to make a firm bottom layer but do not pack too tightly or the shell may get soggy during baking.

Top with Seafood:

Use a spoon to heap the shrimp crab mayonnaise mixture on top of each rice-filled cup creating a tall mound for maximum creamy topping in every bite.

Add Furikake:

Sprinkle furikake seasoning over the top of each filled cup making sure every one gets a little nori and sesame for crunch and flavor.

Bake or Broil:

Place the filled tray in a preheated oven at three seventy five degrees Fahrenheit. Bake for eight to ten minutes until the tops are warmed through and the shells are golden. For a crunchier top set the oven to broil and toast for two to three minutes watching carefully to avoid burning.

Garnish and Serve:

Let the bake cups cool slightly so the filling sets. Top each cup with diced avocado slices of green onion and generous drizzles of spicy mayo and unagi sauce. Serve with pickled ginger alongside if you like a classic sushi touch. Enjoy while still warm for the best texture.

Shrimp is my favorite ingredient to use because it picks up all the creamy sauce and brings a sweet brininess. The first time I tried adding avocado on top my daughter could not stop popping these right into her mouth and ever since she calls them sushi cupcakes.

Storage Tips

Store leftover sushi bake cups in an airtight container in the fridge for up to two days. Reheat in the oven at three hundred degrees for about ten minutes to restore the crispness. Avoid microwaving as the shells will soften.

Ingredient Substitutions

You can swap out shrimp for cooked scallops or even flaked salmon for a new twist. If you cannot find Japanese mayo mix regular mayonnaise with a pinch of sugar and splash of rice vinegar. For the shells try gluten free or homemade wrappers using rice paper for a chewy rather than crispy cup.

Serving Suggestions

Serve these as a starter for sushi night or at potlucks alongside edamame and a salad with sesame dressing. They also pair well with light miso soup or a cool noodle salad for a more filling meal. Make a platter with a variety of toppings for a sushi party bar.

Cultural and Historical Notes

Sushi bake became popular in Hawaii and West Coast communities as an easy way to get all the flavors of sushi but in a warm comforting form. People love their customizable nature which brings in the potluck tradition of sharing food with friends. The addition of phyllo or wonton cups is a playful modern update to make them easier to serve for parties.

Seasonal Adaptations

In summer top with mango or cucumber for freshness. In winter try roasted sweet potato dice for extra creaminess. Use pickled radish for a splash of color any time.

Success Stories

One holiday I made these for my work potluck and a coworker who always said she did not like seafood asked for the recipe. These little bites have converted more than a few non sushi eaters in my circles. The fun shape makes kids and hesitant adults excited to try a bite.

Freezer Meal Conversion

Sushi bake cups are best enjoyed fresh but you can freeze the unbaked filled cups. Assemble up to the baking step then freeze on a tray until solid and transfer to a container. When ready to serve bake straight from frozen adding a few extra minutes to the cook time.

This crowd-pleasing recipe turns classic sushi flavors into easy warm finger food. Make a double batch because they always go fast!

Recipe FAQs

→ Can I use real crab instead of imitation?

Yes, real crab can be used for richer flavor and texture. Simply shred and add to the seafood mixture.

→ What can I use if I don't have phyllo cups?

Mini wonton wrappers pressed into a muffin tin make a great alternative and crisp up nicely when baked.

→ Is it necessary to bake the cups?

Baking helps meld flavors and crisp the shells, but a quick broil is also effective for a toasted finish.

→ What sauces pair well as toppings?

Spicy mayo, unagi sauce, and soy sauce add zest and savory depth to the finished cups.

→ How should these be served?

Serve warm, garnished with avocado, green onions, and pickled ginger for a fresh, interactive appetizer.

→ Can I make them ahead of time?

You can prepare the rice and seafood mixture ahead, but assemble and bake just before serving for best texture.