Sushi Bake Cups Shrimp Crab (Print Version)
Sushi rice cups paired with shrimp, crab, and zesty toppings for a perfect party snack.
# Ingredients:
→ Rice Base
01 -
2 cups cooked sushi rice
02 -
1–2 tablespoons rice vinegar
03 -
1 teaspoon granulated sugar
04 -
Pinch of kosher salt
→ Seafood Mixture
05 -
8 ounces cooked shrimp, finely chopped
06 -
8 ounces imitation crab or real crab, shredded
07 -
1/2 cup Japanese mayonnaise
08 -
1–2 tablespoons sriracha
09 -
1 tablespoon soy sauce
10 -
1–2 teaspoons sesame oil
→ Assembly and Garnishes
11 -
12 small phyllo cup shells or mini wonton wrappers pressed in muffin tin
12 -
2–3 tablespoons furikake seasoning
13 -
1 avocado, diced
14 -
Green onions, thinly sliced
15 -
Spicy mayonnaise, for drizzling
16 -
Unagi sauce or soy sauce, for drizzling
17 -
Pickled ginger, for serving
# Steps:
01 -
Combine cooked sushi rice, rice vinegar, sugar, and salt in a mixing bowl. Stir until rice is evenly seasoned. Set aside.
02 -
In a separate bowl, mix chopped shrimp, shredded crab, Japanese mayonnaise, sriracha, soy sauce, and sesame oil until incorporated.
03 -
Arrange phyllo shells or wonton wrappers in a mini muffin tin. Spoon approximately one tablespoon of seasoned rice into each shell, pressing down lightly to form a base.
04 -
Top each rice-filled cup with a generous spoonful of the seafood mixture.
05 -
Sprinkle furikake seasoning evenly over all cups. Bake at 375°F for 8 to 10 minutes, or until the filling is heated through and the tops turn lightly golden. For a crispier finish, broil 2 to 3 minutes until slightly toasted.
06 -
Remove cups from oven and allow to cool briefly. Garnish with diced avocado, sliced green onions, drizzles of spicy mayonnaise, and unagi or soy sauce. Serve with pickled ginger as desired.
# Notes:
01 -
Phyllo shells provide a crisp texture, while mini wonton wrappers yield a slightly chewier bite.
02 -
For best results, assemble and bake just before serving to maintain cup structure.