Baked Shrimp ‘Sushi’ Bake Cups

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They turned out INCREDIBLE! And guess what? They’re super simple to whip up. The shrimp is coated in a mouthwatering sauce and crisps up perfectly in the oven—making them the ideal handheld, bite-sized appetizer or meal!

Baked Shrimp ‘Sushi’ Bake Cups

Course Appetizer


  • 1 1/2 cups of cooked rice I used jasmine, but any type will do
  • 3 sheets of nori cut into 12 squares
  • 1 pound of peeled and deveined shrimp uncooked, chopped into small pieces
  • A pinch of salt
  • 1/2 cup of softened cream cheese
  • 3 tablespoons of kewpie mayo
  • 1 teaspoon of sriracha
  • 2 tablespoons of soy sauce or coconut aminos
  • Chives for garnish


  • First, cook 2 cups of rice according to the package instructions and set it aside. Then, preheat your oven to 400F. Next, pat dry the shrimp and chop it into small pieces. Sprinkle a pinch of salt over them.
  • In a separate bowl, mix together the softened cream cheese, kewpie mayo, sriracha, and soy sauce/coconut aminos until well combined. If the cream cheese is too thick, just pop it in the microwave for 20 seconds to soften it up. Pour this sauce over the shrimp and toss until they’re evenly coated.
  • Now, cut the nori sheets into squares and place them in a muffin tin. Add 1-2 tablespoons of cooked rice to each square, pressing it down gently. Then, fill each muffin cup with 1-2 tablespoons of the shrimp mixture.
  • Pop them in the oven and bake for 15 minutes. After that, broil them for 2 minutes to get that crispy top. Once they’re done, take them out of the oven and add extra spicy mayo and chives for garnish. These babies are best served right away—enjoy!

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