Inspired by the viral TikTok and Pinterest idea, I started making these for family game nights, and they quickly became a must-have on our menu. Each bite layers fluffy rice, savory toppings, and sauces that taste just like sushi icing—only warm and totally craveable. Whether it’s a weeknight treat or something you bring to a gathering, these cupcakes deliver balanced flavor and easy prep, making sushi more accessible for home cooks at every skill level.
If this is your first time making easy sushi bake cupcakes, don’t worry—it’s simple, and I’ll walk you through it. These mini spicy crab bakes are a twist on classic sushi rolls, but baked into cupcake molds. That means no rolling mats, no complicated steps—just delicious, bite-sized sushi that’s great for family meals, parties, or meal prep. I often make them with my kids on the weekend; they love helping spoon the filling and sprinkling furikake on top. It’s hands-on and totally customizable.
You only need a few basic ingredients to get started—sushi rice, Japanese mayo, and imitation crab (or real crab if you’re going fancy). For the spicy crab mix, I usually combine Sriracha and crab meat, just like I would in a spicy Kani salad. Top that with furikake, tobiko, and a base of crispy nori sheets or toasted nori cups and you’ve got yourself a seriously bold-flavored snack. I love how easy these are to batch—plus, cleanup is a breeze.
Want to level them up? Try adding a spoonful of cream cheese to the crab mixture. It makes the inside creamy and rich—perfect when I’m craving comfort food. Or, swap in Kewpie mayo for that deeper umami punch. For kids, I skip the spice and serve a milder version—it’s become one of our top kid-friendly sushi bake recipes. But if I’m serving spice lovers, I’ll mix in a little wasabi mayo and they always ask for seconds. It’s easy to tweak the spice and flavor balance so everyone at the table can enjoy it just how they like.
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Why You’ll Love These Spicy Crab Sushi Bake Cupcakes
If you love sushi but don’t always have time (or patience) to roll it up at home, these baked spicy crab sushi cupcakes are a total game changer. I first made them after testing a few versions of sushi bake cupcakes during a busy week, and honestly, they became an instant favorite. They’re ready in under 30 minutes, packed with bold flavors—creamy, spicy, and just the right amount of umami—and they deliver that warm, oven-baked sushi comfort without the mess.
Each bite has that perfect balance: soft sushi rice, crispy nori sheets, a flavorful spicy crab mix, and a touch of Japanese mayo blended with Sriracha crab mix. Whether you’re craving a quick sushi cupcake recipe for lunch or planning a fun party appetizer sushi, these individual sushi bake recipes feel personal and satisfying. Trust me, once you try these mini spicy sushi bakes, especially with a little furikake seasoning or wasabi mayo on top, you’ll understand why I say, “I bet you can’t stop at just one.”
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Ingredient for Sushi Bake Cupcakes
If you enjoy bold seafood flavors, these Spicy Crab Sushi Bake Cupcakes will be your new favorite bite. Over the last 7 years in my kitchen, I’ve tested countless combinations, and this one stands out—blending imitation crab, shrimp, and scallops into one rich, spicy mix. One thing I always tell friends: use sushi-grade seafood when possible—it really makes a difference. And for that spicy kick, a bit of Sriracha or sambal adds just the right heat without overwhelming the natural flavor.
To create a full-bodied umami profile, I balance low sodium soy sauce, lime juice, and a hint of sesame oil—this trio builds a depth of flavor that’s both satisfying and craveable. I also recommend trying Kewpie mayonnaise if you want an extra layer of creaminess; it’s been my go-to for years when I want that smooth finish.
To bring these sushi bake cupcakes to life, here’s what you’ll need:
- Salmon, cubed with skin removed (or swap in crab or tuna).
- Mayonnaise, ideally Kewpie for a richer, Japanese-style taste.
- Sriracha or sambal for that spicy, savory flavor.
- A touch of sesame oil, low sodium soy sauce, and lime juice for depth and balance.
- A pinch of chili powder if you love a little extra heat.
- Short grain rice, lightly seasoned with vinegar, sugar, and salt to mimic traditional sushi rice.
- A drizzle of eel sauce (or teriyaki sauce) for that sweet-salty finish.
Just mix your seafood and sauces in one bowl, then spoon it onto a layer of rice. I often finish mine with a swirl of sauce right before serving. Every bite is packed with flavor, texture, and comfort. It’s a dish I return to again and again—simple to make, easy to love, and endlessly customizable.
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How to Make Spicy Crab Sushi Bake Cupcakes
Making sushi bake cupcakes at home isn’t just simple—it’s a creative way to enjoy your favorite flavors without rolling anything. I remember teaching my niece to make her first mini spicy sushi bake last summer—it was a huge hit with the family, and now she requests it at every gathering.
These individual sushi bake recipes are perfect if you want a no-fuss, portion-friendly meal or a crowd-pleasing party appetizer sushi.
Step 1 Prepare the base
Set your oven to 400°F and lightly grease a standard muffin tin to prevent sticking. In one bowl, mix cubed salmon (or go for crab if you prefer crab sushi cupcakes baked) with a pinch of sea salt, a splash of soy sauce, and creamy Kewpie mayo.
Stir well until the seafood is fully coated. In a second bowl, season your cooked sushi rice with sushi rice vinegar, a touch of sugar, and salt to recreate that signature sushi flavor.
💡 Expert tip: For a gluten-free sushi bake, double-check that your soy sauce is gluten-free—this was one of my early kitchen mistakes!
Step 2 Assemble the cups
On a clean surface, lay out crispy nori sheets (or use toasted nori cups for more structure). If needed, trim into squares to fit the muffin tin cavities. Scoop 2–3 tablespoons of your seasoned rice onto each piece, gently fold, and press them into the muffin tin.
These sushi rice cupcakes hold up beautifully and offer a smart alternative for anyone looking for a no-roll sushi recipe.
Step 3 Add the topping
To make the topping, combine Japanese mayo, Sriracha, and a touch of eel sauce for a rich and flavorful spicy crab mix. I like to use imitation crab when prepping for big groups, or mix it with shrimp for a twist on a Kani sushi bake. Place a spoonful of the mix over each rice base.
Then sprinkle on furikake seasoning—a savory blend of sesame seeds, seaweed, and dried fish flakes that brings the whole bite to life.
💡 If you love bold flavor like I do, a little wasabi mayo or extra Sriracha crab mix will kick things up!
Step 4 Bake and serve
Bake in the oven for about 15 minutes. To get that golden, slightly crisp top, broil for an extra minute—just keep an eye on it so it doesn’t burn. Once they’re done, top with sliced green onions, tobiko, or a simple sesame seed garnish. These spicy crab sushi bake cupcakes are ideal for sharing, from potluck sushi bakes to baked sushi cupcake meal prep. I’ve even packed them in bento boxes for lunch—they store well in an airtight container for up to two days.
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How Should the Salmon Be Prepped?
To prep the salmon for your sushi bake cupcakes, make sure it’s fully thawed if it was frozen—this step is key for texture and taste. I always gently pat it dry to help the seasonings stick better. Then, dice the raw salmon into small cubes.
I usually mix it with a simple coconut aminos blend, which gives it that umami-rich depth without overpowering the fish. This method lets the salmon absorb flavor while staying fresh and tender. I’ve used this prep both in large batches and for quick dinners—it works great every time and ensures consistent results in each bite of your sushi bake cupcakes.
Quick & Easy Spicy Crab Sushi Bake Cupcakes
Description
They’re quick to make, perfectly portioned, and packed with bold, creamy flavor. Each bite gives you the comfort of a baked sushi recipe with the fun twist of a cupcake-sized portion—ideal for party appetizers, potlucks, or even weeknight dinners.
Made with seasoned sushi rice, spicy crab mix, and a crispy nori base, these sushi bake cupcakes offer that crave-worthy texture and umami flavor you’d expect from your favorite sushi roll. I often use imitation crab (kani) for convenience, but feel free to swap in fresh crab or shrimp if you prefer.
The creamy topping features a rich blend of Kewpie mayo, Sriracha, and a splash of eel sauce for a spicy-sweet finish. Topped with furikake seasoning and optionally green onions or tobiko, these mini sushi bakes are as pretty as they are delicious.
Best of all? These easy sushi bake cupcakes come together fast, and they store well too. I usually make a double batch and keep extras for lunchboxes or snacks. Whether you’re new to sushi baking or a pro looking for a fun twist, this spicy crab sushi bake recipe won’t disappoint.
Ingredients
Nutrition Facts
Servings 12
Serving Size 1 cupcake
- Amount Per Serving
- Calories 150.83kcal
- % Daily Value *
- Total Fat 5.91g10%
- Saturated Fat 1.81g10%
- Cholesterol 15.84mg6%
- Sodium 118.75mg5%
- Potassium 21.67mg1%
- Total Carbohydrate 20.92g7%
- Dietary Fiber 0.21g1%
- Sugars 0.33g
- Protein 3.21g7%
- Vitamin A 300 IU
- Vitamin C 2 mg
- Calcium 40 mg
- Iron 1 mg
- Vitamin D 20 IU
- Folate 30 mcg
- Phosphorus 90 mg
- Iodine 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Here are 3 concise, user-friendly bullet points for your Sushi Bake recipe note:
- Use Kewpie mayo and Sriracha crab mix for that rich, spicy flavor—adjust the heat to suit your taste.
- Line muffin tins with crispy nori sheets to hold shape and add crunch, just like mini sushi rolls.
- Sprinkle furikake seasoning or a sesame seed garnish before baking for extra umami and texture.
✅ Tip: If you're making mini sushi cupcakes or using low-fat or vegan mayo, the calories will be lower—closer to 150.83 per cupcake.
