Description
A delightful twist on traditional sushi, these Sushi Bake Cups are easy to make and serve, featuring creamy imitation crab meat and fresh vegetables.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces imitation crab meat, chopped
- 1 avocado, diced
- 1 cucumber, diced
- 1/4 cup mayonnaise
- 2 tablespoons cream cheese, softened
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds
- Nori sheets, cut into strips
- Green onions, sliced (for garnish)
- Optional: Sriracha for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Combine rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then stir into the rice to season. Let cool slightly.
- In a medium bowl, combine chopped imitation crab, avocado, cucumber, mayonnaise, cream cheese, soy sauce, and sesame seeds. Mix well.
- Layer the sushi rice at the bottom of muffin tins followed by the crab mixture. Repeat the layers.
- Bake in the preheated oven for about 10-15 minutes until slightly golden on top.
- Garnish with nori strips and green onions, and add a drizzle of Sriracha if desired. Serve warm.
Notes
These cups can be served as a standalone dish or accompanied by light sides like salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg