Mini Sushi Bake Cups Recipe
Discover a delightful twist on a popular TikTok favorite with our mini sushi bake cups recipe. If you've been captivated by the allure of the salmon sushi bake, you're in for a treat. We've taken inspiration from this TikTok sensation and transformed it into a bite-sized masterpiece that's both convenient and irresistible.
Developed by Ksenia Prints from At the Immigrant's Table, these grab-worthy mini sushi bake cups capture the essence of the trend and add even more cute appeal by making them into muffins. Embrace the flavors you adore in a personalized package, from the creamy textures of imitation crab and cream cheese to the refreshing crunch of cucumber and avocado.
Whether you're new to the world of cooking or simply seeking a fun and innovative way to enjoy your favorite sushi flavors, these mini sushi bake cups are your answer. Try our creative take on a classic concept, made all the more approachable via the fusion of TikTok recipes.
Gather the Ingredients for mini sushi bake cups
To make these adorable Mini Sushi Bake Cups, you'll need a handful of key ingredients. Begin with cooked short-grain sushi rice as your base, offering a comforting foundation. You can choose any rice that's labeled as sushi rice, or even arborio rice. To flavor the rice, we will need a blend of rice vinegar, sugar, and salt for a subtle tang.
The star element of these cups is shredded imitation crab, which gets even creamier with the addition of cream cheese and Japanese mayo. For the final touches, we will turn to the crunch of sliced cucumber, the creamy texture of cubed avocado, the freshness of scallions, and the savory touch of furikake, adding a delightful umami essence.
Mixing the crab and the rice mixtures
Begin by combining shredded imitation crab, room-temperature cream cheese, and Japanese mayo, mixing everything together. This melds these individual ingredients into a smooth, indulgent crab filling that will take center stage in your mini sushi bake cups, imparting a satisfying richness to the dish.
To give the rice the customary sushi rice sweetness and vinegary punch, fold in a combination of warm rice vinegar, sugar, and salt with cooked short-grain rice. This step infuses each grain with a delicate tanginess, balancing the creaminess of the crab mixture with rice that has a kick to it.
Layering the mini sushi bake cups
Once your crab filling and rice are ready, it's time to build your layers of flavor. Generously spray the muffin tin with oil to avoid the sushi muffins sticking to the pan. Spread the sushi rice into the muffin pans and generously sprinkle with furikake. This step brings an extra umami kick to the cups, intensifying the taste with a satisfying depth.
Next, top the rice with the velvety crab mixture, introducing a creamy contrast that melds harmoniously upon baking. To elevate the flavor, add another sprinkle of furikake, adding a savory punch that complements the rich creaminess of the filling in every bite. This careful assembly transforms your mini sushi bake cups from a gimmick into a dish that reinvents sushi in a hip and chic appetizer.
Bake the sushi cups
Preheat your oven to 425 F. Bake the sushi cups for 10-15 minutes, allowing the top to turn lightly golden and bubbly. The flavors of the smooth crab and the sushi rice meld as the cups bake, creating a tempting aroma that fills your kitchen.
Garnish and serve mini sushi bake cups
Once out of the oven, drizzle a bit more Japanese mayo on the muffins for another burst of creaminess and sweetness. Crown each cup with a crunchy slice of cucumber, a few pieces of creamy avocado, and a sprinkle of scallions and furikake.
With their crispy top and creamy interior, your mini sushi bake cups are ready to be relished. Serve them with a cold Japanese beer or a refreshing soju cocktail, alongside other innovative sushi options and a comforting Japanese curry. Store leftover sushi bake muffins in an airtight container in the refrigerator for 3-4 days. They can be reheated at 325 F in the oven for 10-15 minutes, or if short on time, blitzed in the microwave for 30 seconds to 1 minute.
- Cooking spray
- ¼ cup rice vinegar
- ½ tablespoon sugar
- 1 teaspoon salt
- 8 ounces shredded imitation crab
- ½ cup room temperature cream cheese
- ½ cup Japanese mayo, plus more for serving
- 1 cup short-grain rice, cooked
- ¼ cup furikake
- 1 sliced Lebanese cucumber, for serving
- 1 cubed avocado, for serving
- Preheat oven to 425 F.
- Spray the muffin tin with cooking spray.
- Mix rice vinegar, sugar, and salt in a small pan over low heat until sugar dissolves.
- In a bowl, blend shredded crab, cream cheese, and mayo until smooth.
- Transfer cooked rice to a large bowl, sprinkle vinegar mixture on it, and mix using a slicing motion. Fan the rice while mixing to slightly dry it.
- Spread sushi rice in the muffin tin and sprinkle half of the furikake on top.
- Layer the cream cheese mayo crab mix on top, then sprinkle on the rest of the furikake.
- Bake for 10-15 minutes until the top lightly browns, bubbles, and the dish warms through.
- Drizzle the muffins with more Japanese mayo.
- Top each sushi bake muffin with a slice of cucumber, a few cubes of avocado, scallions and furikake. Remove from the muffin tin. Serve warm.
| Calories per Serving | 664 |
| Total Fat | 43.5 g |
| Saturated Fat | 10.7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 51.9 mg |
| Total Carbohydrates | 58.2 g |
| Dietary Fiber | 4.0 g |
| Total Sugars | 7.8 g |
| Sodium | 719.6 mg |
| Protein | 10.8 g |
