Wasabi Shrimp Sushi Cups
Crispy wonton cups are baked until lightly golden and crunchy.Seasoned sushi rice forms the flavorful base of each cup.Juicy shrimp are tossed with creamy mayonnaise and wasabi.Fresh cucumber adds a cool and refreshing crunch.Sesame seeds, green onions, and nori provide beautiful finishing touches.These bite-sized sushi cups are perfect for parties and special occasions.
Ingredients
For the Sushi Cups
- 12 wonton wrappers
- 1 tablespoon vegetable oil or cooking spray
- 1 tablespoon sesame seeds
For the Sushi Rice
- 1½ cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
For the Wasabi Shrimp
- 250 g cooked shrimp, peeled and deveined
- 1–2 teaspoons wasabi paste, according to taste
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon rice vinegar
- 1 teaspoon honey, optional
For the Filling & Garnish
- ½ cup finely diced cucumber
- ½ avocado, diced
- 2 green onions, thinly sliced
- 1 sheet nori, cut into thin strips
- Sesame seeds, for garnish
- Extra wasabi mayonnaise, optional
- Pickled ginger, for serving, optional
Instructions
- Place the warm cooked sushi rice in a bowl. Mix the rice vinegar, sugar, and salt until dissolved. Gently fold the seasoning into the rice without crushing the grains.
- Preheat your oven to 190°C / 375°F.
- Remove from the oven and allow them to cool for a few minutes before carefully lifting them from the pan.
- Lightly grease a 12-cup muffin pan. Carefully press one wonton wrapper into each muffin cup, creating small cup shapes.
- Add the cooked shrimp and gently toss until evenly coated. For larger shrimp, chop them into smaller bite-sized pieces so they fit comfortably inside the cups.
- Dice the cucumber and avocado into small pieces. Slice the green onions thinly and cut the nori into delicate strips.
- Keeping the ingredients relatively small makes the sushi cups easier to eat and helps distribute the flavors throughout every bite.
- Top with diced cucumber and avocado, followed by the creamy wasabi shrimp.
- Serve the sushi cups immediately after assembly for the best contrast between the crispy wonton shell and creamy filling.
- Add pickled ginger and extra wasabi on the side for guests who enjoy stronger Japanese-inspired flavors.
Notes
- Use sushi rice: Short-grain sushi rice provides the ideal sticky texture for these cups.
- Don't overbake: Wonton wrappers can quickly go from golden to burnt.
- Cool the rice: Hot rice can soften the crispy cups.
- Use cooked shrimp: Fully cooked shrimp make this appetizer quick and convenient.
- Adjust the wasabi: Start with a small amount and increase gradually.
- Cut ingredients finely: Smaller pieces make the cups easier to eat.
- Assemble shortly before serving: This helps preserve the crispy texture.
- Serve chilled or at room temperature: Avoid leaving seafood-filled cups at room temperature for extended periods.