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- 2 cups sushi rice - 1 pound imitation crab meat, shredded - 1 ripe avocado, diced - 1 cucumber, finely chopped - 1/4 cup rice vinegar - 1/2 cup mayonnaise - 2 teaspoons sriracha (or to taste) - 1 sheet nori, cut into small squares - Chopped green onions - Soy sauce {{ingredient_image_2}} To start, you need to rinse the sushi rice. Place it in a bowl and run cold water over it. Keep rinsing until the water runs clear. This step removes excess starch. After rinsing, it's time to cook the rice. - Combine 2 cups of rinsed rice with 2 ½ cups of water in a rice cooker or pot. - If using a pot, bring the mixture to a boil, reduce heat, and cover. Allow it to simmer for 20 minutes. - Once done, let the rice sit covered for another 10 minutes. This helps it achieve the right texture. Next, we season the rice. In a small bowl, mix ¼ cup of rice vinegar with 2 tablespoons of sugar and 1 teaspoon of salt. Stir until dissolved. Pour this mix over the warm rice and fold it gently. Be careful not to smash the grains. Let the rice cool to room temperature. Now, let’s make the filling. In a medium bowl, combine the following ingredients: - 1 pound of shredded imitation crab meat - 1 ripe avocado, diced - 1 cucumber, finely chopped - ½ cup of mayonnaise - 2 teaspoons of sriracha (adjust to your spice level) - 1 tablespoon of sesame oil Mix these ingredients well. Taste the filling, and add more sriracha if you want it spicier. This filling is creamy and has fresh flavors from the veggies. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or oil. - Now, take a small handful of sushi rice. Press it into the bottom of each muffin cup. Make sure the layer is about ¼ inch thick. - Spoon the crab mixture over each rice layer, filling each cup to the top. Pack it gently but well. Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. You want the tops to be lightly golden and the filling warm. Once baked, let the cups cool for a few minutes. Use a knife to run around the edges, which helps release them. Lift the sushi cups out gently. Garnish with small squares of nori and chopped green onions. Enjoy your fun and tasty sushi bake cups! Rinsing sushi rice is key for great texture. It removes excess starch, which can make rice sticky. Always rinse until the water runs clear. This simple step helps the rice cook evenly. After cooking, let the rice sit covered for ten minutes. This cools the rice and helps it firm up. If you want to speed up cooling, spread the rice on a baking sheet. This increases airflow and cools it down fast. You can easily change the flavor of your sushi bake cups. Adjust spice levels by adding more or less sriracha. If you want a creamier filling, add a touch of cream cheese. For a pop of color, try adding diced bell peppers or shredded carrots. When serving, arrange the cups on a nice platter. A colorful presentation makes them even more inviting! If your rice is overcooked, it may be too mushy. Try adding a bit of vinegar mix to help bind it. You can also reshape it gently with your hands. To keep the filling intact while baking, pack it firmly but not too tight. If the cups fall apart, try using a muffin tin with a non-stick coating. A gentle release with a knife helps, too. Pro Tips Perfect Rice Texture: Always rinse the sushi rice until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky and gummy. Adjusting Spice Levels: When mixing the filling, taste as you go. This allows you to adjust the amount of sriracha to suit your personal spice preference. Gently Pack the Rice: When pressing the rice into the muffin tins, use a gentle hand to avoid compressing it too much, which can lead to a dense texture. Cooling Time: Let the sushi cups cool for a few minutes after baking before attempting to remove them. This makes them easier to handle and helps maintain their shape. {{image_4}} You can change up the protein in these cups. Shrimp works well. It adds a nice twist. You can cook shrimp, chop it, and mix it in. Real crab is another great choice. It adds a fresh flavor that many love. For a vegetarian twist, try using tofu. Cube the tofu and mix it with some seasoning. It gives a hearty bite without the seafood. Want to make your cups even tastier? Adding cream cheese can make them rich and smooth. Just mix it into the filling. You can also try different sauces. Soy sauce adds umami. Teriyaki sauce brings a sweet touch. Mix these in with your filling for extra flavor. You can even drizzle them on top before serving. You can really have fun with themes. For holidays, add festive colors. Use red and green veggies for Christmas. For Halloween, make them look spooky with black sesame seeds. You can also borrow ideas from other cuisines. Try adding kimchi for a Korean twist. Or use spices from Indian cuisine for a unique flavor. Don't hesitate to get creative; the options are endless! Store your sushi bake cups in the fridge. Let them cool completely first. Place them in an airtight container. This keeps them fresh and tasty. They will stay good for about 3 days. You can also freeze sushi bake cups. Wrap each cup tightly in plastic wrap. Then, place them in a freezer bag. They can last up to 3 months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes. For the best quality, eat your sushi bake cups within 3 days if stored in the fridge. If you freeze them, try to enjoy them within 3 months. The longer they sit, the less tasty they become. Always check for any off smells or changes in texture before consuming. TikTok Sushi Bake Cups are a fun twist on sushi. They mix sushi rice with a tasty filling. This dish has taken social media by storm. It is easy to make and fun to eat. You bake the rice cups in a muffin tin. They come out warm and golden. Each bite is full of flavor. You can customize them with your favorite toppings. Yes, you can prepare this dish ahead of time. You can cook the rice and mix the filling a day before. Store them in the fridge until you're ready to bake. Just pack the rice into the muffin tin and add the filling. This makes it easy for quick meals or snacks. Baking them fresh will give you the best taste. These Sushi Bake Cups pair well with many sides. You can serve them with: - Edamame - Seaweed salad - Pickled ginger - Miso soup Soy sauce is a must for dipping. You can also add some wasabi for extra kick. These sides make your meal even more fun and tasty. In this post, I shared how to make sushi bake cups using basic ingredients like sushi rice, imitation crab meat, and fresh vegetables. You learned the steps for preparing the rice, making the filling, and assembling it all. I also offered tips for perfecting your dish and suggested fun variations. Finally, I provided storage info to keep your sushi bake fresh. This fun and customizable dish is easy to make and great for any occasion. Enjoy your cooking and have fun trying new flavors!

TikTok Sushi Bake Cups

A fun and flavorful twist on sushi, these sushi bake cups are filled with imitation crab, avocado, and a spicy mayo mixture, all baked to perfection.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Japanese
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 0.25 cups rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound imitation crab meat, shredded
  • 1 ripe avocado, diced
  • 1 cucumber finely chopped
  • 0.5 cups mayonnaise
  • 2 teaspoons sriracha
  • 1 tablespoon sesame oil
  • 1 sheet nori, cut into small squares (for garnish)
  • to taste chopped green onions (for garnish)
  • to serve soy sauce

Instructions
 

  • Start by rinsing the sushi rice under cold water, making sure the water runs clear to remove excess starch. In a rice cooker or pot, combine the rinsed rice and water. Cook according to your rice cooker’s instructions, or if using a pot, bring the mixture to a boil, then lower the heat and cover. Let it simmer for 20 minutes. After cooking, allow the rice to sit covered for an additional 10 minutes off the heat for perfect texture.
  • In a small bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved. Pour this flavorful mixture over the warm rice. Gently fold it into the rice using a spatula, taking care not to smash the grains. Let the rice cool slightly to room temperature.
  • In a medium mixing bowl, combine the shredded imitation crab, diced avocado, finely chopped cucumber, mayonnaise, sriracha, and sesame oil. Mix everything until well combined, tasting as you go to adjust the sriracha to your preferred spice level.
  • Preheat your oven to 375°F (190°C).
  • Lightly grease a muffin tin with cooking spray or oil. Take a small handful of sushi rice and press it firmly into the bottom of each muffin cup, creating a layer that's approximately 1/4 inch thick.
  • Spoon the crab mixture generously over each rice layer in the muffin cups, filling each to just about the top. Ensure you pack it gently to avoid compressing it too much.
  • Carefully place the muffin tin in your preheated oven. Bake for 15-18 minutes, or just until the tops are lightly golden and the filling is warmed through.
  • Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Gently run a knife around the edges to help release the sushi cups, then carefully lift them out. Garnish each cup with small squares of nori and a sprinkle of chopped green onions for that final touch.
  • Serve your delicious Sushi Bake Cups with soy sauce on the side for dipping. Enjoy this fun and flavorful twist on sushi!

Notes

Adjust the sriracha to your preferred spice level.
Keyword avocado, bake, imitation crab, sushi