Sushi Cups with Crab and Shrimp
Nutrition
per cup205
Calories
6g
Protein
23g
Carbs
10g
Fat
Ingredients
| 1 cup | 240 ml | uncooked rice, regular white rice or Japanese rice (note 1) |
| 1 cup | 240 ml | water |
| ¼ cup | 60 ml | rice vinegar, unseasoned (note 2) |
| 2 tsp | 10 ml | sugar |
| 1 tsp | 5 ml | salt |
| ⅓ cup | 80 ml | furikake, divided |
| 7 oz | 200 g | uncooked shrimp, small to medium size, peeled and deveined |
| ½ tsp | 2.5 ml | garlic powder |
| 7 oz | 200 g | imitation crab, shredded and chopped |
| ⅓ cup | 80 ml | cream cheese, softened |
| ¼ cup | 60 ml | sriracha, or sweet chili sauce |
| ⅓ cup | 80 ml | Kewpie mayonnaise (Japanese mayo) |
| 4 stalks | green onion/scallions, chopped, divided | |
| 6 | nori sheets | |
| ⅓ cup | 80 ml | Kewpie mayonnaise (Japanese mayo) — for sauce |
| 1-2 tbsp | 15–30 ml | sweet chili sauce, or sriracha — for sauce |
| to taste | Japanese cucumber (optional, to serve) | |
| to taste | avocado (optional, to serve) | |
| to taste | sesame seeds (to serve) |
Instructions
Rice:
- Cook the rice — Wash rice 1 to 2 times with tap water. Drain well. Cook with water based on your preferred method (rice cooker or stovetop).
- Make sushi rice — In a large bowl, place vinegar, sugar, and salt. Stir to combine. Add cooked rice while still hot. Using a spatula gently incorporate the vinegar mixture into the rice. Sprinkle 1/2 furikake and mix again. Set aside.
Shrimp Sushi Mixture:
- Pat dry shrimp with a paper towel. Place in a large bowl.
- Add the shredded crab, green onions, Kewpie mayo, cream cheese, and sriracha. Mix until creamy. Season with garlic powder. Stir to combine.
Assembly and Baking:
- Preheat oven or air-fryer oven to 400°F / 200°C.
- Cut each nori sheet into 4 equal squares.
- Arrange TWO nori squares in a crisscross pattern in a muffin tin cup, ensuring they overlap slightly at the ends if required.
- Gently spoon a heaping tablespoon of sushi rice onto the nori base, then gently press down ensuring the nori adheres to the bottom of the muffin cup to maintain its form.
- Fill with the shrimp mixture with roughly 2 pieces of shrimp. Repeat for the rest of the muffin cups.
- Bake for 12 to 15 minutes to heat through. I like mine to have a golden color on top so I bake for 20 minutes, using either a convection oven or oven air-fryer.
Sauce:
- Combine Kewpie mayonnaise (Japanese mayo) and sweet chili sauce in a small bowl. Stir until smooth and well combined. Do a taste test. Add more mayonnaise or chili sauce depending on your taste preference.
Serve:
- Drizzle with the sweet-spicy mayo sauce then finally sprinkle some green onions and remaining furikake. Top with slices of avocado or Japanese cucumber if preferred.
- Serve warm and enjoy!
NOTES:
- Rice – measured using baking cups and not the cup that came with the rice cooker.
- Rice Vinegar – you can substitute with Marukan seasoned rice vinegar. Omit salt and or use less sugar.
- Shrimp – cut into bite size pieces if using large shrimp.
- Variation – If you prefer a non-spicy version, substitute sriracha and sweet chili sauce with sweet teriyaki sauce or store-bought bottled eel sauce.
- Nutrition – approximate calculation per cup excluding avocado and cucumber.
Nutrition Information (Serving: 1 cup): Calories 205kcal, Carbohydrates 23g, Protein 6g, Fat 10g, Saturated Fat 2g, Polyunsaturated Fat 6g, Monounsaturated Fat 2g, Trans Fat 0.03g, Cholesterol 29mg, Sodium 707mg, Potassium 165mg, Fiber 3g, Sugar 3g, Vitamin A 268IU, Vitamin C 5mg, Calcium 148mg, Iron 3mg.