I first saw this idea from Tor Minell on TikTok and had to try it. I made them for a family game night, and they became a new favorite. Each bite has fluffy rice, creamy toppings, and sauces that taste like sushi icing—but warm and extra craveable. It’s easy to make and great for a quick dinner or party snack.
If it’s your first time making these, don’t stress. It’s simple! You bake the sushi mix in cupcake molds, not roll it. That means no mats or tricky steps. Just small, tasty bites of sushi that work for family meals, parties, or meal prep. I often make them with my kids—they love adding the filling and sprinkling furikake. It’s fun, easy, and customizable.
You only need a few basics to start: sushi rice, Japanese mayo, and crab (real or imitation). For the spicy crab mix, I blend Sriracha and crab meat, like in a spicy Kani salad. Then I top it with furikake, tobiko, and crispy nori sheets or cups. The flavor is bold and rich. Plus, cleanup is fast!
Want to make them even better? Add a spoon of cream cheese to the crab mix for a creamy twist. I use Kewpie mayo when I want more umami flavor. For kids, skip the spice—it’s one of my top family-friendly sushi bake recipes. For spice fans, mix in wasabi mayo. Everyone gets what they love, and there are never leftovers!
For anyone who loves sushi but doesn’t have the time or energy to make it at home, these baked salmon sushi cups are the perfect solution. They’re quick, coming together in under 30 minutes, and packed with bold flavors—salty, savory, creamy, and a hint of spicy. Whether it’s a busy day or you just want something different, these cups bring new meaning to comfort food.
Trust me, once you try them, “I bet you can’t stop at just one.”
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.”
If you love bold seafood flavors, these Spicy Crab Sushi Bake Cupcakes will make you smile. I’ve spent over seven years testing seafood mixes, and this one is my favorite. It blends crab, shrimp, and scallops into one rich, spicy bite.
I always tell my friends — use sushi-grade seafood if you can. It gives the best flavor and texture. For heat, I like a squeeze of Sriracha or a spoon of sambal. It adds spice without hiding the natural seafood taste.
To build deep flavor, I mix low-sodium soy sauce, lime juice, and a touch of sesame oil. This combo gives a warm, savory, and balanced taste. And if you want it extra creamy, try Kewpie mayonnaise. It’s been my secret for years and gives a smooth, rich finish.
To bring these sushi bake cupcakes to life, here’s what you’ll need:
Salmon, cubed (you can also use crab or tuna).
Mayonnaise, Kewpie if you can find it.
Sriracha or sambal for spice.
Sesame oil, soy sauce, and lime juice for depth.
A pinch of chili powder if you want more heat.
Short-grain rice, seasoned with vinegar, sugar, and salt like sushi rice.
A drizzle of eel sauce or teriyaki sauce for a sweet-salty touch.
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.
Making sushi bake cupcakes at home is easy and fun. You get all your favorite flavors—without any rolling! I still remember when I taught my niece to make her first mini spicy sushi bake last summer.
It was such a hit that now she asks for it at every family gathering. These small sushi bake cups are perfect for quick meals or parties.
Step 1 Prepare the base
Set your oven to 400°F. Lightly grease your muffin tin so nothing sticks.
In one bowl, mix cubed salmon (or crab if you like crab sushi cupcakes) with a little sea salt, a splash of soy sauce, and some Kewpie mayo.
Stir until coated.
In another bowl, season your cooked sushi rice with vinegar, sugar, and salt to get that classic sushi flavor.
💡 Expert tip: For a gluten-free sushi bake, use gluten-free soy sauce. I forgot once—never again!
Step 2 Assemble the cups
Lay out crispy nori sheets or toasted nori cups. Trim them to fit your muffin tin if needed.
Scoop 2–3 tablespoons of rice onto each piece. Gently fold and press into the muffin tin.
These sushi rice cupcakes hold their shape and taste amazing. It’s a smart trick for anyone who wants no-roll sushi.
Step 3 Add the topping
Mix Japanese mayo, Sriracha, and a drizzle of eel sauce. This makes a rich, spicy topping.
I often use imitation crab when cooking for a crowd. You can also mix in shrimp for a fun twist.
Add a spoonful of the topping to each rice base. Then sprinkle furikake—a mix of seaweed, sesame seeds, and fish flakes—for that perfect crunch.
💡 Like spicy food? Add a bit of wasabi mayo or more Sriracha. It gives the cupcakes a bold kick!
Step 4 Bake and serve
Bake for 15 minutes. For a golden, crispy top, broil for 1 minute—but watch closely so it doesn’t burn.
When done, top with green onions, tobiko, or sesame seeds.
These spicy crab sushi bake cupcakes are perfect for parties, meal prep, or even bento lunches.
Store leftovers in an airtight container for up to two days.
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.
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Lauren Clark
Food and Kitchen Blogger
Hi, I'm Lauren Clark, a full-time Food and Kitchen Blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. I love traveling, sharing new recipes, reviewing kitchen tools, and spending time with my family.
