Sushi Bake Cups with Shrimp and Crab – Bite-Sized Flavor Bombs

Ingredients

• 2 cups cooked sushi rice

• ½ lb cooked shrimp, chopped

• ½ lb imitation crab meat, chopped

• ¼ cup Japanese mayonnaise (like Kewpie)

• 1 tablespoon Sriracha sauce

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• ½ teaspoon sugar

• ½ avocado, sliced

• 2 tablespoons masago (optional, for garnish)

• Nori sheets, cut into squares for topping or serving

Swaps & Variations

• Use real lump crab or cooked salmon for a fancier version

• Swap masago for chopped green onions or furikake

• Add cream cheese for a richer, tangier filling

• Use mini cupcake pans for appetizer-style bites

How to Make Sushi Bake Cups

1. Preheat the Oven

Set your oven to 375°F (190°C).

2. Mix the Rice and Seafood

In a large bowl, combine the cooked sushi rice, chopped shrimp, and imitation crab meat.

3. Make the Sauce

In a separate bowl, mix together the Japanese mayo, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Stir until smooth.