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If you love fun sushi rolls but don’t want to go through the trouble of making them at home, then you need to try these Viral Crispy Shrimp Sushi Cups instead. They are made with crisp nori sheets, fluffy rice, and are loaded with juicy chunks of spicy shrimp for a simple take on a deconstructed sushi roll that comes together in under 30 minutes. I love making these cups as a quick and easy dinner that my whole family will enjoy, and I know your family will love them, too!
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If there is one food that my boys ask for on a near-daily basis, it’s sushi. And I don’t blame them, they learn from their mother – I am a sushi loving freak-a-zoid and I own it. But this recipe really has nothing at all to do with traditional sushi – it’s basically a baked shrimp roll that you would get at an Americanized Japanese restaurant, but in muffin form because muffins are easy to hold and fun to eat!
I first shared my Viral Salmon Sushi Cups last year – but then my good friend @themodernnonna shared a crispy shrimp version here and I had to make them too! One word: OBSESSED!!!!
What You Need to Make This Crispy Take on a Deconstructed Shrimp Sushi Roll
- Rice: Any rice really works in this recipe, but I use jasmine rice or sushi rice.
- Shrimp: You’ll need peeled and deveined shrimp for this recipe.
- Nori Sheets: If you can’t find small nori squares, you can use large nori sheets and cut them in fourths! Nori is high in iodine, an essential nutrient that our body needs.
- Sea Salt: A little salt adds the perfect flavor to these shrimp cups.
- Cream Cheese: Cream cheese adds a perfectly creamy touch to the sauce that gives these shrimp cups the best flavor.
- Kewpie Mayo: Kewpie mayo is a Japanese mayo that is made exclusively from egg yolks and vinegar, giving it a fattier flavor. However, you can also use traditional mayo, or if you want to take this recipe up a notch, use my homemade mayo for the best flavor!
- Sriracha: A pinch of sriracha adds just the right amount of spice to this recipe!
- Soy Sauce or Coconut Aminos: Soy sauce is essential to sushi, but if you want to keep this recipe gluten-free, you can easily swap the soy sauce for coconut aminos, tamari, or liquid aminos!
- Chives: These are optional, but I love garnishing these sushi cups with a pinch of chopped fresh chives!
How to Make These Simple & Easy Sushi Cups
To make these sushi cups, start by preparing the rice according to the package instructions. Once the rice is done, set it aside. Next, preheat your oven to 400 F. While the oven is preheating, prepare the shrimp by peeling and deveining them (if not done already). Pat the shrimp dry with a paper towel, then chop them into small pieces. Add a pinch of sea salt to the shrimp, then set them aside.
In a separate bowl, add in the kewpie mayo, cream cheese, sriracha, and soy sauce or coconut aminos, and mix until fully combined. If the cream cheese makes it hard to fully mix the ingredients together, you can place the bowl in the microwave for 20 seconds, until the cream cheese softens. Once the sauce is done, pour it over the shrimp and mix until the shrimp pieces are fully coated in the sauce.
Next, set the bowl with the shrimp aside and prepare the nori sheets. Cut them into squares, then place one of the cut nori sheets into the cavity of a muffin tin. Repeat until the entire tin is filled with the nori sheets. Then, using your hands or a spoon, press 1-2 tablespoons of rice into each of the nori sheets, pressing them down.
Once all of the nori sheets have rice added to them, scoop 1-2 tablespoons of the shrimp mixture into each of the nori cups. Place the muffin tin into the oven and bake the sushi cups for 15 minutes. Then, turn the broiler on and broil the sushi cups for 2 minutes, so that the tops of the shrimp get nice and crispy.
Once the sushi cups are done, remove them from the oven. Top each cup with an extra drizzle of spicy mayo and chopped chives for garnishing. Then, serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
If you love fun sushi rolls but don't want to go through the trouble of making them at home, then you need to try these Viral Crispy Shrimp Sushi Cups instead. They are made with crisp nori sheets, fluffy rice, and are loaded with juicy chunks of spicy shrimp for a simple take on a deconstructed sushi roll that comes together in under 30 minutes. I love making these cups as a quick and easy dinner that my whole family will enjoy, and I know your family will love them, too!
Ingredients
- 1 ½ Cups Cooked Rice
- 3 Sheets Nori cut into 12 squares
- 1 Pound Shrimp peeled, deveined, uncooked, and chopped into small pieces.
- 1 Pinch Sea Salt
- ½ Cup Softened Cream Cheese
- 3 Tablespoons Kewpie Mayo
- 1 Teaspoon Sriracha
- 2 Tablespoons Soy Sauce or Coconut Aminos
- 1 Tablespoon Chives chopped – for garnishing
Instructions
- To make these sushi cups, start by preparing the rice according to the package instructions. Once the rice is done, set it aside.
- Next, preheat your oven to 400 F.
- While the oven is preheating, prepare the shrimp by peeling and deveining them (if not done already). Pat the shrimp dry with a paper towel, then chop them into small pieces. Add a pinch of sea salt to the shrimp, then set them aside.
- In a separate bowl, add in the kewpie mayo, cream cheese, sriracha, and soy sauce or coconut aminos, and mix until fully combined. If the cream cheese makes it hard to fully mix the ingredients together, you can place the bowl in the microwave for 20 seconds, until the cream cheese softens.
- Once the sauce is done, pour it over the shrimp and mix until the shrimp pieces are fully coated in the sauce.
- Next, set the bowl with the shrimp aside and prepare the nori sheets. Cut them into squares, then place one of the cut nori sheets into the cavity of a muffin tin. Repeat until the entire tin is filled with the nori sheets.
- Then, using your hands or a spoon, press 1-2 tablespoons of rice into each of the nori sheets, pressing them down.
- Once all of the nori sheets have rice added to them, scoop 1-2 tablespoons of the shrimp mixture into each of the nori cups.
- Place the muffin tin into the oven and bake the sushi cups for 15 minutes. Then, turn the broiler on and broil the sushi cups for 2 minutes, so that the tops of the shrimp get nice and crispy.
- Once the sushi cups are done, remove them from the oven. Top each cup with an extra drizzle of spicy mayo and chopped chives for garnishing. Then, serve and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
My daughter and I made these tonight and they were SOOO good! I made a pan full and I’m actually looking forward to eating the leftovers cold tomorrow!
Added crispy onions, cucumber bits and some everything seasoning to the top.
Also added garlic and onion seasoning to the sauce.
Perfection!
I am so thrilled to hear that, Amanda! Thank you so much for making this recipe and sharing it with your daughter — that makes me so happy!
I really loved the taste of these. Mine didn’t say together in cup form when transferring to my plate but I don’t mind. I’m definitely making them again.
I am so glad you enjoyed this recipe, Ashley! Thank you so much for your review!
Made these for new years and such a hit!!
My family loved this!
I am so happy to hear that!