Easy Baked Sushi Cups (with Shrimp)
Pro Tips for Perfect Sushi Cups: Cut nori with scissors — use kitchen scissors to quickly cut the nori sheets into neat squares. It's faster and easier than using a knife. Add toppings last — fresh toppings like avocado, cucumber, or jalapeños should go on right before serving so they stay crisp and don't release extra moisture. Try another no-roll option — if you love these shrimp sushi cups, you'll also enjoy my Rice Paper Sushi Rolls. They're light, fresh, and perfect for lunchboxes!
Nutrition
per sushi cupIngredients
| 1½ cup | 360 ml | cooked rice, use short-grain sushi rice |
| 1 tbsp | 15 ml | rice vinegar |
| 3 | toasted nori sheets, each cut into 4 squares | |
| to taste | Optional toppings: mayo, sriracha, cubed avocado, chopped cucumber, green onion slices, sliced jalapeños, and/or sesame seeds | |
| 1 lb | 455 g | shrimp, peeled and deveined |
| 3 tbsp | 45 ml | kewpie mayo, or regular mayo |
| 1-2 tbsp | 15–30 ml | sriracha |
| 1 tbsp | 15 ml | tamari sauce, or soy sauce |
| 1 tbsp | 15 ml | lime juice |
Instructions
Shrimp Mixture: 1 lb shrimp, 3 tbsp kewpie mayo, 1-2 tbsp sriracha, 1 tbsp tamari sauce, 1 tbsp lime juice.
- Preheat the oven to 400 degrees F. If using leftover cold rice, warm it up in the microwave first and then mix with rice vinegar. Set aside. (1.5 cup cooked rice, 1 tbsp rice vinegar)
- Chop shrimp into small pieces, then mix with the rest of the shrimp mixture ingredients until evenly mixed. (1 lb shrimp, 3 tbsp kewpie mayo, 1-2 tbsp sriracha, 1 tbsp tamari sauce, 1 tbsp lime juice)
- Have a 12-cup muffin tin ready. Add about 2 tbsp of rice to the center of the nori square, fold the sides up, then place in the muffin tin. Flatten the top of the rice with the back of a spoon. Repeat with the rest of the rice and nori squares. (3 toasted nori sheets)
- Top each cup with 2 tablespoons of the shrimp mixture.
- Bake for about 14 minutes, or broil for 1 minute to toast the top.
- Top with toppings of your choice, then enjoy! (Optional toppings: mayo, sriracha, cubed avocado, chopped cucumber, green onion slices, sliced jalapeños, and/or sesame seeds)
Notes:
- Cut nori with scissors: Use kitchen scissors to quickly cut the nori sheets into neat squares. It's faster and easier than using a knife.
- Add toppings last: Fresh toppings like avocado, cucumber, or jalapeños should go on right before serving so they stay crisp and don't release extra moisture.
- These sushi cups are best eaten right away for the crispest texture. Leftovers, however, can be stored in an airtight container for up to 3 days without toppings. Reheat gently in the microwave for about 1 minute before adding fresh toppings.
Nutrition: Serving: 1 sushi cup – makes 12. Calories: 78kcal, Carbohydrates: 6g, Protein: 6g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 349mg, Potassium: 59mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 105IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 0.2mg.