Baked Sushi Cups Recipe (Spicy Tuna or Crab)
Makes: 12 cups (1 muffin tin). Time: ~30 minutes. Recipe in description.
⏱️ Prep: 30 min
Ingredients
| 2 cup | 480 ml | cooked sushi rice (season with 2 tbsp rice vinegar + 1 tsp sugar) |
| 4 | sheets nori (seaweed), cut into 3x3 inch squares | |
| 1 | can tuna (or 5 oz raw sushi-grade tuna, diced) | |
| 2 tbsp | 30 ml | Kewpie mayo (or regular mayo) |
| 1 tsp | 5 ml | sriracha |
| 1 tsp | 5 ml | soy sauce |
| 1 cup | 240 ml | imitation crab, shredded |
| 2 tbsp | 30 ml | cream cheese, softened |
| 1 tbsp | 15 ml | mayo |
| 1 tsp | 5 ml | soy sauce |
| to taste | Sriracha or spicy mayo drizzle | |
| to taste | Sesame seeds | |
| to taste | Sliced green onions | |
| to taste | Optional: avocado chunks, furikake, pickled ginger |
Instructions
Ingredients are organized as Base, Filling (choose one or both — Spicy Tuna and/or Crab Mix), and Toppings.
Spicy Tuna: 1 can tuna (or 5 oz raw sushi-grade tuna, diced), 2 tbsp Kewpie mayo (or regular mayo), 1 tsp sriracha, 1 tsp soy sauce. Crab Mix: 1 cup imitation crab (shredded), 2 tbsp cream cheese (softened), 1 tbsp mayo, 1 tsp soy sauce.
- Preheat oven to 375°F (190°C).
- Grease muffin tin lightly with oil or non-stick spray.
- Cut nori sheets into squares and press one into each muffin cup.
- Spoon rice into the nori cups (~1 heaping tbsp each). Press gently to form a base.
- Mix filling ingredients in a bowl (tuna or crab mixture).
- Add filling on top of each rice cup (about 1 tbsp per cup).
- Bake for 12–15 minutes, until edges of the nori are crisp and the filling is bubbly.
- Drizzle & garnish with spicy mayo, sesame seeds, and green onions.