If you love sushi but hate the rolling, slicing, and fuss, you’re going to fall in love with these Viral Sushi Bake Cups. Inspired by the beloved sushi bake trend, these mini, muffin-tin creations are everything you adore about sushi—savory, creamy, and umami-packed—but in a quick, no-roll format that’s perfect for sharing.
These cups are made by layering seasoned sushi rice, a creamy seafood mixture (usually crab or salmon with mayo and sriracha), and a sprinkle of furikake or sesame seeds. They’re baked until warm and lightly golden, then served in crispy seaweed (nori) sheets or simply scooped up with a spoon. The result? A warm, gooey, flavor-packed sushi bite that melts in your mouth.
Ideal for potlucks, parties, or just a weeknight dinner, these sushi bake cups are endlessly customizable and surprisingly easy to make. Plus, you don’t need raw fish—just canned or cooked seafood and your favorite toppings.
Ingredients:
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup cooked or canned crab meat (or salmon or tuna)
- 1/3 cup mayonnaise (preferably Kewpie)
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp cream cheese (optional for extra creaminess)
- Furikake, for topping
- Nori sheets or seaweed snacks, for serving
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Season the rice: Mix cooked rice with vinegar, sugar, and salt. Press a small amount into each muffin cup to form the base.
- Make the filling: In a bowl, combine crab meat, mayo, sriracha, and cream cheese until creamy.
- Scoop & top: Spoon the seafood mixture over the rice in each cup. Sprinkle with furikake.
- Bake for 12–15 minutes until warmed through and lightly golden on top.
- Serve with nori squares or seaweed snacks for scooping.
These Sushi Bake Cups are warm, creamy, and packed with rich flavor. They’re easier than sushi rolls and just as satisfying—perfect for a modern, mess-free take on your sushi cravings.