If you love sushi but don’t love the time (or cost!) of rolling it at home, these Easy Shrimp Sushi Bake Cups are about to become your new obsession. They’ve got everything you crave in a spicy shrimp roll — tender shrimp tossed in creamy sriracha mayo, perfectly seasoned rice, crispy roasted nori, and a sprinkle of sesame seeds — all baked into adorable handheld sushi cups.
This recipe is fresh, flavor-packed, and surprisingly simple to make with minimal ingredients. Perfect for quick lunches, easy weeknight dinners, meal prep, or even a fun appetizer for entertaining. The best part? No sushi-rolling skills required.
Each bite has the perfect balance of creamy, spicy, savoury, and crispy textures, finished with a squeeze of fresh lemon juice for brightness. If you’re looking for a healthier sushi-inspired recipe that feels impressive but comes together effortlessly, these shrimp sushi bake cups check every box.
Why You’ll Love These Easy Shrimp Sushi Bake Cups
- Easy to make with simple ingredients
- No rolling mat or sushi skills needed
- Packed with protein and flavour
- Perfect for meal prep or entertaining
- Crispy edges with creamy spicy shrimp filling
- Easily customizable with avocado, cucumber, or spicy crab
Easy Shrimp Sushi Bake Cups
Serves 2
- 1 cup cooked sushi rice (or rice of choice)
- 12 large shrimp, peeled, deveined, and roughly chopped
- ~3–4 roasted sushi nori sheets, cut into squares
- Fresh lemon juice, for serving
- 1/2 Tbsp sesame seeds
Spicy Mayo Sauce
- 2 Tbsp sriracha
- 2 Tbsp Japanese mayo
- 1 Tbsp soy sauce or tamari
Instructions
- Preheat oven to 350°F and lightly grease a 12-cup muffin tin.
- Pat shrimp dry and roughly chop into small bite-sized pieces. Season lightly with sea salt and black pepper, to taste.
- In a medium bowl, combine the sriracha, Japanese mayo, and soy sauce or tamari (latter is gluten-free). Add the chopped shrimp and toss until evenly coated.
- Place nori squares on a flat surface, and add ~1 heaping Tbsp of cooked, but cooled rice. Press rice down with the back of the spoon.
- Place each nori and rice square into the muffin tin. Load the shrimp mixture on top.
- Bake for ~15 minutes, or until shrimp is cooked through and edges are lightly crisp. Broil on high for ~1 min if you’d like to get the tops a little crispier. I sometimes sprinkle a few panko crumbs before this step as it gives shrimp a tempura-like finish.
- Garnish with sesame seeds and a squeeze of fresh lemon juice before serving.
Enjoy every bite!
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