Spicy Teriyaki Chicken Cups

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Oh, these are absolutely delicious! The best way to enjoy them is straight out of the oven when they’re warm and comforting. My whole family devoured them in minutes! If you’re more into seafood, I’ve got a version with salmon and shrimp on the blog too, so be sure to check that out!

Here’s what you’ll need to make 4 servings (with 4 muffins each):

Spicy Teriyaki Chicken Cups

Course Appetizer


  • 1 1/2 cups cooked rice I used sushi rice, but any type will do
  • 3 sheets of nori cut into 12 squares
  • 1 pound skinless chicken diced into small pieces (I used a mix of thigh and breast)
  • 1 tablespoon avocado oil or sesame oil or olive oil
  • 1/2 cup teriyaki sauce of your choice
  • 3 tablespoons kewpie mayo or any mayo

For the sauce:

  • 2 tablespoons kewpie mayo or any mayo
  • 1-2 teaspoons sriracha *you can thin the sauce with 1 teaspoon water if needed

For garnish:

  • Green onions
  • Toasted sesame seeds


  • Start by cooking 2 cups of rice according to the package instructions and set it aside. Preheat your oven to 400°F.
  • Then, pat dry the chicken and cut it into small pieces. Mix the chicken with the oil, teriyaki sauce, and kewpie mayo, and set it aside.
  • Cut the nori sheets into squares of equal size. Place 1-2 tablespoons of cooked rice onto each nori square, pressing it down gently with your fingers or a spoon.
  • Press each nori square into the cups of a muffin tin. Spoon 2 tablespoons of the chicken mixture into each muffin cup.
  • Bake them for 15-16 minutes, then broil for an additional 2 minutes to brown the tops a bit more. While they’re baking, prepare the spicy sauce by mixing together the mayo and sriracha.
  • Drizzle a little of the sauce onto each muffin, then sprinkle them with green onions and sesame seeds. They’re best enjoyed right away!

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