Sushi and Cupcakes are probably not a combination you’d expect- but they work! No cake is involved, just a cupcake tin. Sushi Cupcakes are an individually portioned appetizer with nori, rice, crab filling, topped with all of your favorite sushi toppings is a super fun & unique appetizer we all love.
Sushi Cupcake Recipe
This is a surprisingly simple recipe to make. Nori and rice are baked in a muffin tin and topped with layers of sushi goodness.
We try to keep the prep simple for this. There are a fair amount of sushi bake recipes on the internet, but what makes ours unique is how easy we keep it on the cook. For the sushi in our sushi bake, we use our Easy Oven Baked Rice recipe. We bake a simple batch of white rice, and then pour on a rice vinegar mixture along with some sesame seeds and stir it well.
After the rice is cooked, prepare a muffin tin with some nonstick spray. The nori is what will hold this cupcake together. Nori is very pliable, and will mold pretty well. Once it is introduced to the rice, there’s no going back so make sure you’re placing it in the right spot so you don’t waste a sheet of nori.
Place the nori and sushi wrap into the muffin tin, then top it with an imitation crab mixture (imitation crab, mayonnaise, cream cheese, salt and pepper). Bake the sushi ‘cupcake’ for about 15 minutes, or until the top is a golden brown color.
Now the fun part- dressing it up! We like to top ours with avocado, green onion, and both a wasabi mayonnaise, and a sriracha mayonnaise. Serve them up, and enjoy!
Sauces: Sriracha Mayonnaise and Wasabi Mayonnaise
We drizzle our sushi cupcake with 2 mayonnaise sauces. They’re really simple to make! We still recommend using Japanese Mayonnaise, it’s smoother and sweeter than American mayo and makes for a really delicious sauce. Our recipes below are just guidelines- we really recommend starting small and tasting as you go so the heat of both sauces is not too overpowering.
- Sriracha Mayonnaise: Mix 1/4 cup mayonnaise with 1 tbsp (or more) of sriracha.
- While there is currently a Sriracha shortage, you can usually find off brands (I found mine at Sprouts) that have the same taste. There’s also this option on Amazon (is there anything Amazon doesn’t have?).
- Wasabi Mayonnaise: Mix 1/4 cup mayonnaise with 1/2 tbsp wasabi paste.
- You can usually find wasabi in the Asian aisle of your local grocery store. If not, here’s a link– we like this brand.
If you like our take on a sushi cupcake, check out these recipes we think you’ll love:
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Cheers to unique, fun appetizers! – Kathi and Rachel
Ingredients
- Nori Sheets (cut to fit muffin tin)
Rice
- 1 1/2 cups cooked rice
- 3 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
Imitation Crab Filling
- 1 cup imitation crab
- 2 tbsp mayonnaise
- 2 tbsp cream cheese
Toppings
- 3 tbsp green onion
- wasabi mayonnaise optional (see blog post for recipe)
- sriracha mayonnaise optional (see blog post for recipe)
- avocado slices optional
- sesame seeds optional
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick spray.
- Prepare rice: In a small bowl, combine rice vinegar, sugar, and salt. Pour mixture over cooked rice and stir to combine. Set aside.
- Prepare imitation crab mixture: In a small bowl, combine crab, mayonnaise, salt, pepper, and cream cheese. Mix with fork, shredding imitation crab at the same time.
- Place about 1/4 cup of rice onto nori sheet. Press down and place in muffin tin, molding to fit.
- Add about 3 tablespoons of imitation crab filling to top of sushi cupcake. Bake for 15 minutes, or until golden brown.
- Allow sushi cupcake to cool before handling and adding toppings. Serve & enjoy!
Nutrition
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