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Spicy California Roll Baked Sushi Cups

August 21, 2025

If you thought sushi was only for nights out or complicated at-home rolling sessions, think again, because this recipe is here to change the game. That’s right, my Spicy California Roll Baked Sushi Cups are a fun, handheld way to enjoy all the bold, spicy flavors of your favorite California roll, but no bamboo mat required. These cups are packed with imitation crab, shrimp, sushi rice, and a creamy-spicy filling that bakes up golden and delicious. Plus, they’re easy to customize with your favorite toppings, so everyone can make theirs just the way they like it.

A plate of six Spicy California Roll Baked Sushi Cups topped with avocado and chopped chives, surrounded by chopsticks, a bowl of dipping sauce, a baking tray with more sushi cups, and a small dish of chives.

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Friends, if you’ve been around here for a minute, then you already know about my viral Baked Tiktok Baked Salmon Sushi Cups. You all went crazy for them (in the best way), and honestly, I get it. They’re easy, fun, and packed with all the flavors you love about sushi, without the stress of rolling it yourself.

But you know me, I can never leave a good thing alone. Once I saw how much you loved those salmon cups, I started thinking…what if I took another sushi roll favorite and turned it into these Spicy Baked California Roll Baked Sushi Cups.

They’ve got everything you expect in a spicy California roll — imitation crab, shrimp, creamy filling, a hit of sriracha, and cool avocado on top — all baked into crispy, bite-sized cups. It’s the same genius concept as the salmon version, just with a little spicy California roll twist.

The best part? You don’t need fancy sushi-making skills or equipment. Just a muffin tin, some seaweed snacks, and some simple ingredients, and you’ve got sushi night at home made ridiculously easy.

An overhead view of ingredients for sushi: a plate with chopped crab and shrimp, a bowl of rice, bowls of chopped chives, soy sauce, mayonnaise, furikake, sliced avocado, sriracha, nori sheets, and a block of tofu. — *To make these sushi cups, you’ll need sushi rice, seaweed snacks, imitation crab, shrimp, cream cheese, kewpie mayo, sriracha, soy sauce, chives, avocado, and furikake.*

A metal muffin tin with 12 wells, each lined with a sheet of seaweed and filled with white rice. Surrounding the tin are a pink cloth, bowls, and extra seaweed sheets on a beige surface. — *Once the filling is ready, crumble two sheets of seaweed and press into the bottom of each cavity of the muffin tin. After that, scoop two to three tablespoons of rice into each cavity.*

What You Need to Make Spicy California Roll Baked Sushi Cups

Sushi Rice: Cook the rice ahead of time and let it cool completely. This helps the grains stick together without turning mushy, making it the perfect base for the cups.
Roasted Seaweed Snacks: I like using the Gimme avocado oil flavor, but any roasted seaweed snack will work. Crumbling them creates a crispy, savory layer at the bottom of each cup.
Imitation Crab: Classic California roll flavor starts with imitation crab. Chop it finely so it mixes evenly into the creamy filling.
Shrimp: Adding cooked shrimp gives the filling more protein and texture. Make sure to chop it small so it blends seamlessly with the crab.
Cream Cheese: Softened cream cheese makes the filling extra creamy and rich, helping everything hold together.
Kewpie Mayo: This Japanese-style mayo is richer and slightly sweeter than regular mayo, adding that signature sushi roll flavor.
Sriracha: This adds the perfect amount of spice without overpowering the other flavors. You can always adjust the heat to your preference.
Low-Sodium Soy Sauce: A splash of soy sauce brings savory depth and balances the creaminess of the filling.
Chives: Freshly chopped chives add a bright pop of flavor and color as a garnish.
Spicy Mayo: Drizzling spicy mayo on top takes these sushi cups to the next level with extra heat and creaminess.
Avocado: Sliced avocado is the perfect cooling and creamy contrast to the spicy filling.
Furikake: This Japanese seasoning blend adds crunch, umami, and the finishing touch to each bite.

A bowl of creamy shrimp mixture with a spoon in it, surrounded by ingredients like shrimp, chopped herbs, white rice, nori seaweed, spices, and sauce on a light-colored surface. — In a medium bowl, combine the chopped imitation crab, chopped shrimp, softened cream cheese, Kewpie mayo, sriracha, and soy sauce. Stir everything together until the mixture is well combined, then set it aside.

How to Make These Baked Sushi Rolls

To make these sushi cups, start by preheating your oven to 350°F and lightly greasing a muffin tin.

Next, prepare the filling. In a medium bowl, combine the chopped imitation crab, chopped shrimp, softened cream cheese, Kewpie mayo, sriracha, and soy sauce. Stir everything together until the mixture is well combined, then set it aside.

Once the filling is ready, crumble two sheets of seaweed and press into the bottom of each cavity of the muffin tin. After that, scoop two to three tablespoons of rice into each cavity. Use the back of a spoon to press the rice down tightly.

A hand fills a muffin tin lined with seaweed and rice with a tuna mixture. Several cups are already filled, while others contain only rice and seaweed. Bowls of rice and seaweed are nearby. — *Scoop the crab and shrimp mixture on top of the rice into each cavity, dividing it equally.*

*Finally, garnish the sushi cups with spicy mayo, avocado, chopped chives, and a sprinkle of furikake before serving.*

Then, scoop the crab and shrimp mixture on top of the rice into each cavity, dividing it equally. Place the muffin tin in the oven and bake for 16-17 minutes. After baking, broil on high for 2-3 minutes, or until the tops are golden and slightly crispy.

Remove the muffin tin from the oven and allow the sushi cups to cool before gently removing them. Finally, garnish the sushi cups with spicy mayo, avocado, chopped chives, and a sprinkle of furikake before serving. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim