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Baked Sushi Cups with Kani and Mango

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.
Servings 14 sushi cups
Author Jhuls @ The Not So Creative Cook

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

  1. 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.
  2. Preheat the oven to 400 F. Prepare a muffin pan.
  3. In a bowl, combine all the rice ingredients and mix.

  4. Using another bowl, combine all ingredients for the kani and mango mixture.

  5. 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.

  6. Top each rice with furikake/crushed nori sheets, and then the kani and mango mixture.

  7. Bake in a 400 F preheated oven for 15-20 minutes.

  8. When the time of baking is up, carefully remove the sushi cups and transfer them to a plate.

  9. 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.