Sushi cups. These bite sized savory cups tick all the right boxes. Healthy, easy to make, delicious, customizable - you get the picture. Nori sheets are loaded with your favorite sushi fillings and drizzled generously with kewpie mayo to create the best appetizers or snacks. If you love simple dishes with creative twists, these flavorful bites are perfect for you.
The delicious world of sushi is infinite. There are so many different ways to enjoy your favorite Japanese classic. For some, the best sushi comes wrapped in seaweed wrappers. Others favor handmade delicacies featuring raw fish pressed over rice or deconstructed sushi rolls like sashimi. But, let me introduce you to an easier and prettier way to make and enjoy your favorite at home.
Sushi cups - your favorite sushi fillings in delectable mini cups. The perfectly cute way to make sushi. Well, in this case, the beautiful flavors of nori sheets, Asian spiced seafood, crunchy cucumbers and creamy kewpie mayo make them incredibly delicious.
How To Make Sushi Cups
Nori or seaweed wrappers that form little cups when baked are actually dried algae and are known for their superfood qualities. These nori sheets are the base of these healthy cups.
Place a layer of cooked Japanese sushi rice on a small square of the wrapper. As the rice is very sticky it will stick to the nori sheet. These rice filled nori sheets go into the holes in the muffin tin.
Commonly, sushis are filled with fish or prawns (shrimp). To bring in the taste of seafood, I have used prawns in this recipe. Also, I marinated them in a very basic Asian marinade that includes soy sauce, oyster sauce, rice vinegar and a light sprinkle of Chinese five spices. Add these prawns to the sushi cups before they go into the oven.
You will only need about 20 minutes to cook the prawns. While baking, the wrappers will also turn crisp and hold shape to resemble little cups. When they come out of the oven, I like to add some crunchy cucumbers and a light drizzle of kewpie mayo. Trust me, these are phenomenal!
Well, don’t settle for just one kind of filling. You can always level up this basic seaweed and rice sushi muffins idea with more elements like crumbed or raw seafood, avocado etc.
This recipe is the perfect snack or lunch on the run idea.
More Easy Recipe Ideas:
- Sushi Sandwich
- How To Make Wonton Cups
- Quick and Easy Bread Cups
- Chocolate Salted Caramel Cups
- How to Make Chocolate Cups
- Taco Cups
Sushi Cups | Video
Ingredients
- Cooking spray
- 500 g shrimp prawn, peeled and deveined
- 1 teaspoon sesame oil
- 2 teaspoons Chinese five spice
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon rice vinegar
- 3 sheets nori dry seaweed quartered
- 2 cups cooked sushi rice
- 1 small cucumber chopped
- 3 tablespoons kewpie mayonnaise
- 2 teaspoons white sesame seeds
- 2 tablespoons thinly sliced spring onions scallions
Instructions
- Preheat oven to 180 C / 350 F.
- Lightly spray a muffin tin with cooking spray. Set aside.
- Place shrimp (prawns) in a bowl. Add sesame oil, Chinese five spice, soy sauce, oyster sauce and rice vinegar. Toss to coat. Set aside.
- Top each nori sheet with 1 tablespoon of rice, and press into the muffin tin.
- Top each with 1 shrimp.
- Transfer to oven, and bake for about 20 minutes or until shrimp (prawns) is cooked through.
- Carefully remove the baked cups from muffin tin and place in a serving platter.
- Divide chopped cucumbers among the cups.
- Sprinkle with sesame seeds and spring onions (scallions).
- Drizzle with kewpie mayo. Serve hot.
Video
Notes
- Substitute prawns with salmon if you like
- I used 8-inch square nori sheets
- Customize your toppings with avocados, black sesame seeds etc
- Make it spicy with a sprinkle of dried red chili flakes
Nutrition
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