Easy Shrimp & Crab Sushi Bake made in muffin tins! Individual sushi bake cups with creamy seafood, seasoned rice, and bold flavor—perfect for parties or weeknight meals.
We love sushi around here, but rolling it at home? That’s not happening. This Shrimp & Crab Sushi Bake gives you all the flavors you love, without the extra work. You line the muffin tin with seaweed, layer everything in, and let the oven do the rest.
Sushi Bake Muffin Tins
These little sushi bake cups are warm, creamy, and easy enough for a weeknight, but fun enough to make when company’s coming. No raw fish. No fancy steps. Just good food that doesn’t overcomplicate things.
Why This Sushi Bake Works
- All the sushi flavor without rolling
- Seaweed-lined muffin tins make serving easy
- Baked and family-friendly
- Perfect individual portions
- Simple, no-fuss ingredients
Ingredients You’ll Need
This is one of those recipes where exact measurements aren’t necessary—just use what looks right.
- Nori (seaweed sheets), cut into squares
- Cooked rice (short-grain works best)
- Cooked shrimp, chopped
- Imitation crab (or real crab if you have it)
- Cream cheese, softened
- Mayonnaise
- Furikake seasoning
How to Make Shrimp & Crab Sushi Bake
Cook your rice according to package directions. No seasoning needed—everything else brings the flavor.
In a bowl, stir together the shrimp, crab, cream cheese, mayo, and sriracha until creamy.
Lightly grease a muffin tin. Press a square of nori into each cup, folding it up the sides.
Spoon a layer of rice into each seaweed-lined cup and gently press it down. Top with a generous scoop of the shrimp and crab mixture.
Bake at 375°F for 15–18 minutes, until hot and bubbly.
Sprinkle with furikake, green onions, and sesame seeds. Drizzle with soy sauce or sriracha sauce for more spice if you like.
Serve warm.
Shrimp & Crab Sushi Bake Cups
Easy Shrimp & Crab Sushi Bake made in muffin tins! Individual sushi bake cups with creamy seafood, seasoned rice, and bold flavor—perfect for parties or weeknight meals.
Ingredients
- Nori (seaweed sheets), cut into squares
- Cooked rice (short-grain works best)
- Cooked shrimp, chopped
- Imitation crab (or real crab if you have it)
- Cream cheese, softened
- Mayonnaise
- Furikake seasoning
Instructions
- Cook your rice according to package directions. No seasoning needed—everything else brings the flavor.
- In a bowl, stir together the shrimp, crab, cream cheese, mayo, and sriracha until creamy.
- Lightly grease a muffin tin. Press a square of nori into each cup, folding it up the sides.
- Spoon a layer of rice into each seaweed-lined cup and gently press it down. Top with a generous scoop of the shrimp and crab mixture.
- Bake at 375°F for 15–18 minutes, until hot and bubbly.
- Sprinkle with furikake, green onions, and sesame seeds. Drizzle with soy sauce or sriracha sauce for more spiceif you like.
- Serve warm.
A Few Tips From My Kitchen
- Grease the pan well or use silicone for easy removal
- Don’t pack the rice too tight
- These are best eaten warm, fresh from the oven
- Leftovers reheat well in the air fryer
READ NEXT: Easy Teriyaki Chicken Recipe
This Shrimp & Crab Sushi Bake is simple, comforting, and exactly the kind of meal we love around here. No sugar. No vinegar. No rolling. Just an easy dinner that feels a little fun without trying too hard.
