Driven by my passion for creating variations of this beloved dish, I made a new version of the viral TikTok baked sushi cups while it’s still mango season.
Sushi has evolved over the years, adapting to different palates and tastes. In this post, we take the traditional sushi roll and give it a delightful twist which I hope you’d love.
The Baked Sushi Cups with Kani and Mango bring together the elegance of traditional sushi and the tropical mango, creating a marriage of flavors that is both familiar and exciting.
The combination of flavors, the creaminess of the mayo, and the sweetness of mango – it’s delectable and unique.
In addition, the individual servings make them perfect for parties, gatherings, or even a special treat for yourself. So, the next time you crave sushi with a twist, try this recipe and enjoy the fusion delight!
NOTES ON BAKED SUSHI CUPS WITH KANI AND MANGO:
- Use any brand of sushi rice and follow the package instructions. I used the BLUE DRAGON brand. (HOW I COOKED THE SUSHI RICE: (1) I weighed 250 g of uncooked sushi rice; washed 3 times. (2) I added 435 ml (1 ¾ cups) of water, and then cooked using a rice cooker.) 250 g of uncooked rice yields about 3 cups of cooked rice. I measured the cooked rice mentioned in the ingredients using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
- I used warm sushi rice.
- This recipe yields 12-16 baked sushi cups.
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Baked Sushi Cups with Kani and Mango
Ingredients
- 3 large nori sheets cut into 4 squares
For the kani & mango:
- 5 sticks imitation crab chopped
- ¾ cup chopped cucumber
- 1 cup chopped ripe mango
- 100 g cream cheese
- 1/3 cup kewpie mayo
For the rice:
- 3 cups cooked sushi rice see notes
- 2 tbsp rice vinegar
- 2 tsp white sugar
- ½ tsp salt
- ½ tbsp sesame oil
For the toppings:
- Kewpie mayo
- Sriracha
- Furikake/crushed nori sheets
Instructions
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Cook the sushi rice according to the package instructions (or see notes). 250 g of uncooked rice yields up to about 3 cups of cooked rice. I measured the cooked rice mentioned in the ingredients using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
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Preheat the oven to 400 F. Prepare a muffin pan.
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In a bowl, combine all the rice ingredients and mix.
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Using another bowl, combine all ingredients for the kani and mango mixture.
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Place a cut nori sheet on each cavity of the muffin pan. Add 3-4 tbsp (I used a regular-sized ice cream scooper) of cooked sushi rice on the nori sheet and press down the rice.
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Top each rice with furikake/crushed nori sheets, and then the kani and mango mixture.
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Bake in a 400 F preheated oven for 15-20 minutes.
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When the time of baking is up, carefully remove the sushi cups and transfer them to a plate.
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Top each sushi cup with mayo, sriracha, and furikake/crushed nori sheets.
Recipe Notes
- Use any brand of sushi rice and follow the package instructions. I used the BLUE DRAGON brand. (HOW I COOKED THE SUSHI RICE: (1) I weighed 250 g of uncooked sushi rice; washed 3 times. (2) I added 435 ml (1 ¾ cups) of water, and then cooked using a rice cooker.) 250 g of uncooked rice yields about 3 cups of cooked rice. I measured the cooked rice mentioned in the ingredients using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
- I used warm sushi rice.
- This recipe yields 12-16 baked sushi cups.
