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Muffin Tin Sushi Bake Cups

Bite-sized baked sushi cups made in a muffin tin, featuring seasoned sushi rice, a creamy crab and salmon filling, and topped with spicy mayo and furikake.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 Cups
Course: Appetizer, Snack
Cuisine: Fusion, Japanese-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 1 1/2 cups Short-Grain Sushi Rice Uncooked, rinsed well
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Granulated Sugar
  • 1 teaspoon Kosher Salt
  • 3 sheets Roasted Nori Cut into 4 squares each (12 total squares)
Creamy Seafood Filling
  • 8 ounces Imitation Crab Meat (Surimi) Finely shredded
  • 4 ounces Cooked Salmon Flaked, bones removed
  • 4 ounces Cream Cheese Softened to room temperature
  • 1/3 cup Kewpie Mayonnaise Plus extra for drizzling
  • 1 Tablespoon Sriracha Sauce Adjust to taste
Garnishes
  • 2 Tablespoons Furikake Seasoning
  • 2 Tablespoons Unagi (Eel) Sauce For drizzling
  • 2 Tablespoons Green Onions Thinly sliced
  • 1 Tablespoon Toasted Sesame Seeds

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Kitchen Shears

Method
 

  1. Rinse the sushi rice under cold water until clear. Cook according to package directions. While hot, transfer to a wide bowl.
  2. In a small bowl, microwave the rice vinegar, sugar, and salt for 20 seconds. Stir until dissolved. Pour over the hot rice and fold gently to combine. Let cool slightly.
  3. Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
  4. In a medium bowl, mix the shredded crab, flaked salmon, softened cream cheese, Kewpie mayo, and Sriracha until smooth and well combined.
  5. Press one nori square into each muffin cup. Wet your fingers slightly and press about 1.5 to 2 tablespoons of the seasoned sushi rice firmly into the bottom of each nori cup.
  6. Sprinkle a small pinch of furikake over the rice layer in each cup.
  7. Top the rice evenly with the creamy seafood mixture (about 2 tablespoons per cup).
  8. Bake for 12-15 minutes until the tops are bubbly and slightly golden. Broil for an additional 1-2 minutes for a toasted finish if desired.
  9. Remove from the oven and let sit for 5 minutes. Carefully remove the cups from the tin.
  10. Drizzle with extra Kewpie mayo and unagi sauce. Garnish with green onions, sesame seeds, and extra furikake. Serve warm.

Notes

To easily remove the cups from the muffin tin without breaking the nori, run a small offset spatula or butter knife around the edges before gently lifting them out.