How to Make Spicy Crab Sushi Bake Cupcakes
How to make spicy crab sushi bake cupcakes! Sushi bake cupcakes are a fun take on sushi bake casseroles. It is creamy, decadent, and addictive. The perfect dish to make for a family meal or potluck with friends.
What Are Sushi Bake Cupcakes?
Sushi bake cupcakes are a fun take on sushi bake which are typically served in casserole dishes or full sizes pans. I was inspired by @victoriaminell‘s viral salmon sushi muffins on TikTok! The version I’m sharing is with a spicy mayo crab mix. Although I make it in the style of a classic sushi bake but just in a cupcake pan! It is creamy, decadent, and addictive. The perfect dish to make for a family meal or potluck with friends.
RELATED: Spicy Crab Sushi Bake: An Easy and Crowd-Pleasing Recipe
How to Make Sushi Bake Cupcakes
The main thing that separates sushi bake cupcakes from sushi bake casseroles, aside from its shape, is that they are lined with seaweed sheets also known as nori. Then place rice on top of the seaweed within each cupcake mold. Next, layer the spicy mayo crab mixture and drizzles of Japanese mayo, sriracha, and eel sauce.
Then top with furikake, a Japanese seasoning that typically consists of sesame seeds, seaweed, and other dried ingredients depending on the flavor you get. Then bake the cupcakes at 400°F for 10 minutes and broil for 1 minute. Finally, top with sliced green onions and enjoy!
The drizzles of sauces caramelize a little bit. The results are sushi bake cupcakes that are nice and gooey with all the flavors melted and blended into each other. A big advantage of this cupcake version of sushi bake is that they are a pre-portion serving and perfect for sharing! It is easy to grab and snack on. I’d say each cupcake is a three-biter.
RELATED: Easy Recipe for Eel Sauce
Ingredient Substitutes
SEAFOOD – Honestly whatever you like! I suggest imitation crab, salmon, shrimp, scallops, and canned tuna (Korean over American brand). You can also enjoy it raw, just be sure to use sushi grade fish.
SRIRACHA – If you don’t like it spicy, you can leave it out completely. However, if you do like spice, switch it out for your favorite chili sauce/paste. I suggest gochujang if you want a Korean flare, sambal which is an Indonesian chili sauce, and chili garlic sauce.
RICE – Ideally I like to use short grain sushi rice so it is most like traditional sushi. However any type of white rice should work and taste just fine. I do not like to season my rice like traditional sushi rice but if you do, add rice vinegar, sugar, and salt to cooked rice.
EEL SAUCE – I typically make my own eel sauce (click for recipe). You may also be able to find this bottled at your local Japanese or asian grocery store. However, it can also be called unagi sauce or sushi sauce. But if you don’t want to make it at home or can’t purchase a pre-made one at the store, I’d recommend substituting with teriyaki sauce.
Did you make this recipe? I would love to see! Tag me on IG @feedmi_ or TikTok @feedmi
Spicy Crab Sushi Bake Cupcakes
Ingredients
- ½ lb imitation crab
- ¼ cup Japanese mayo
- ¼ cup cream cheese
- 1 tbs sriracha
- 3 sheets seaweed (nori)
- 2 cups rice, cooked
- drizzle Japanese mayo
- drizzle sriracha
- drizzle eel sauce
- sprinkle furikake
- 1 green onion, sliced
Instructions
- Pre-heat oven to 450°F
- Shred and cut imitation crab into small pieces.
- In a bowl, mix together crab, Japanese mayo, cream cheese, and sriracha.
- Cut seaweed sheets into fourths.
- In a 12 count cupcake pan, layer seaweed, rice, crab mix, Japanese mayo, sriracha, eel sauce, and furikake.
- Bake for 10 minutes and broil for 1 minute until top is golden and toasty.
- Top with green onions and enjoy!
