Name: Roll Baked Sushi Cups Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese-inspired
Ingredients: 2 Cups Sushi Rice (cooked and cooled); 3 Packages Roasted Seaweed Snacks (avocado oil flavor or any flavor); ½ Pound Imitation Crab (chopped fine); ½ Pound Cooked Shrimp (chopped fine); ½ Cup Cream Cheese (softened); ¼ Cup Kewpie Mayo; ¼ Cup Sriracha; ¼ Cup Low-sodium Soy Sauce; Chopped Chives; Spicy Mayo (for drizzling); Avocado (sliced or diced); Furikake (Japanese rice seasoning)

Print Recipe· 4.4 from 74 reviews

If you’re craving a fun, bite-sized twist on traditional sushi that’s bursting with flavor and texture, the Roll Baked Sushi Cups Recipe is an absolute must-try. This dish takes all the classic sushi elements you love—creamy crab and shrimp filling, perfectly seasoned rice, and crispy seaweed—then bakes them into handheld cups that are as delightful to eat as they are to look at. Whether you’re serving them at a casual get-together or as a special treat for yourself, these sushi cups deliver a playful, comforting experience that will have everyone coming back for more.

Ingredients You’ll Need

A white bowl filled with a colorful mix of chopped vegetables, including bright green edamame beans, diced light green cucumbers, and small pieces of orange carrots. The vegetables are cut into small, bite-sized chunks and spread evenly throughout the bowl. A golden spoon is placed inside the bowl, with its handle resting on the edge, partially covered by the vegetables. The bowl sits on a white marbled surface, adding a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

The magic of the Roll Baked Sushi Cups Recipe lies in its simplicity and the harmony of flavors from each essential ingredient. Each component plays a vital role, whether it’s providing creaminess, a touch of heat, or that signature seaweed crunch that ties everything together.

2 Cups Sushi Rice (cooked and cooled): The perfect sticky base that holds the cups together and absorbs all the delicious flavors.
3 Packages Roasted Seaweed Snacks: I used avocado oil flavor for an extra layer of richness, but any roasted seaweed works wonderfully to form the crispy cup edges.
½ Pound Imitation Crab (chopped fine): Adds that classic sushi seafood taste with tender texture.
½ Pound Cooked Shrimp (chopped fine): Brings a subtle sweetness and a satisfying bite to the filling.
½ Cup Cream Cheese (softened): Creamy and smooth, it balances the spicy notes beautifully.
¼ Cup Kewpie Mayo: This Japanese mayo is richer and slightly sweeter than regular mayo, elevating the sushi flavor profile.
¼ Cup Sriracha: For that perfect kick of heat that makes each bite exciting and vibrant.
¼ Cup Low-sodium Soy Sauce: Adds umami depth without overpowering the other flavors.
Chopped Chives: Fresh and mild, offering a nice green pop and subtle onion taste.
Spicy Mayo: For drizzling on top, it adds an irresistible creamy heat.
Avocado: Creamy slices for garnish, adding richness and a cooling contrast.
Furikake: A Japanese seasoning blend that adds savory crunch and a touch of seaweed flavor as a final flourish.

How to Make Roll Baked Sushi Cups Recipe

Step 1: Prepare Your Oven and Muffin Tin

Begin by preheating your oven to 350°F and lightly greasing your muffin tin. This ensures every sushi cup will come out cleanly and have a slight crispiness to the edges. Preheating is key here to get that perfect baked texture from the very start.

Step 2: Mix the Filling

In a medium bowl, combine the finely chopped imitation crab and cooked shrimp with softened cream cheese, Kewpie mayo, sriracha, and soy sauce. Stir everything together until smooth and well blended. This creamy, spicy seafood mixture is the star of your sushi cup filling, packed with savory and tangy notes that complement the rice and seaweed perfectly.

Step 3: Form the Seaweed Base

Take two sheets of roasted seaweed per muffin cavity and crumble them lightly before pressing them into the bottom of each tin section. This forms the base and edges of your sushi cups, giving you that familiar seaweed crunch with a unique baked texture that holds the rice and filling together.

Step 4: Add and Press the Rice

Scoop two to three tablespoons of sushi rice into each seaweed-lined cavity. Using the back of a spoon, firmly press the rice down so it fills and compacts against the seaweed. This step ensures your sushi cup holds together when baked and eaten.

Step 5: Fill with the Seafood Mixture

Divide the crab and shrimp filling evenly across all muffin cavities, placing a generous amount on top of the rice. This layer will bake to a golden, slightly crispy topping that locks in all the wonderful flavors.

Step 6: Bake and Broil

Place your muffin tin in the oven for 16 to 17 minutes to bake the sushi cups. To finish, switch the oven to broil on high and cook for 2 to 3 minutes until the tops become golden and a bit crispy. This broiling step adds a beautiful texture contrast that makes these cups irresistible.

Step 7: Cool and Remove

Let the baked sushi cups cool slightly before gently removing them from the muffin tin. This short cooling period helps them set up so they don’t fall apart when you pick them up.

Step 8: Garnish and Enjoy

Before serving, beautifully garnish each sushi cup with spicy mayo drizzles, creamy avocado slices, fresh chopped chives, and a sprinkle of furikake seasoning. These final touches not only enhance the flavor but also make the presentation pop, turning these sushi cups into a colorful, crowd-pleasing appetizer or snack.

How to Serve Roll Baked Sushi Cups Recipe

The image shows seven small rice cups on a round wooden tray, each cup made of white rice shaped into a bowl. Inside each rice cup is a colorful mix of diced green edamame, orange carrot pieces, and small bits of white and green vegetables, topped with black sesame seeds. There is some light brown sauce lightly drizzled on the tray around the cups. A woman's hand with light skin and pale nail polish is picking up one of the rice cups from the tray. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Spicy mayo is a must for an extra layer of creamy heat. Fresh avocado slices bring cool creaminess, while chopped chives add a mild oniony snap. Finally, furikake sprinkles deliver a savory seaweed crunch that ties all the toppings together beautifully. These garnishes make the sushi cups look as delightful as they taste.

Side Dishes

Roll baked sushi cups pair wonderfully with light, refreshing sides. Consider a crisp cucumber salad or pickled ginger to cleanse the palate between bites. A small bowl of miso soup or edamame beans can round out the meal with traditional Japanese flair that complements the sushi flavors perfectly.

Creative Ways to Present

For a special occasion, arrange your sushi cups on a bamboo sushi serving board with a few lemon wedges and fresh herbs for an elegant look. You can also serve them with a trio of dipping sauces like soy sauce, ponzu, and spicy mayo to let guests customize each bite. Packaging them in colorful cupcake liners inside the muffin tin itself can add a playful touch at casual parties.

Make Ahead and Storage

Storing Leftovers

Leftover Roll Baked Sushi Cups Recipe keeps best in an airtight container in the refrigerator for up to two days. Store them gently to maintain the shape, and keep any garnishes separate until ready to serve again.

Freezing

While freezing is possible, it’s not ideal for these sushi cups because the texture of the rice and seafood mixture can change. If you plan to freeze, individually wrap each cup tightly in plastic wrap and place them in a freezer-safe container for up to one month.

Reheating

To reheat, gently warm the sushi cups in an oven at 300°F for about 8-10 minutes until heated through and slightly crisped again. Avoid microwaving as it can make the seaweed soggy and the texture less enjoyable.

FAQs

Can I use real crab instead of imitation crab?

Absolutely! Fresh or canned real crab works wonderfully and will give the sushi cups a more authentic seafood flavor. Just be sure to chop it finely to blend seamlessly with the other filling ingredients.

Can I make these sushi cups vegetarian?

Yes! Simply substitute the seafood with diced cooked vegetables like shiitake mushrooms, avocado, and cucumber. You can keep the creamy filling by using cream cheese and mayo, or try tofu for added protein.

Is it necessary to broil at the end?

Broiling adds a lovely golden, slightly crispy top that enhances both texture and flavor. If you prefer, you can skip it and just bake, but your sushi cups won’t have that same beautiful finish.

What type of rice is best for this recipe?

Japanese sushi rice is best because it’s naturally sticky and holds together well. If you can’t find it, short-grain rice works as a substitute, just make sure it’s cooked and cooled properly to get the right texture.

Can I prepare the filling ahead of time?

Definitely! The filling can be made a day in advance and stored in the refrigerator. Just give it a good stir before assembling the sushi cups to keep everything well combined.

Final Thoughts

I can’t recommend the Roll Baked Sushi Cups Recipe enough for anyone looking to shake up their sushi game with a fun, flavorful twist. Each bite is a perfect blend of creamy, spicy, and crispy textures that feel both comforting and exciting. Give this recipe a try and watch it become a fast favorite at your table!