Spicy Crab Sushi Cups Recipe

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These Spicy Crab Sushi Cups want to give you the gift of time. You could spend years learning how to roll the perfect sushi roll. You could buy the best sushi knives, experiment with sticky rice recipe after sticky rice recipe, and roll roll after roll after roll. Or you could admit that you only have an hour before the football party starts and ain’t nobody pulling a Morimoto. These Spicy Crab Sushi Cups get you all the texture and flavor you love about sushi without the suffering.

PREP TIME

25 mins

COOK TIME

30 mins

SERVINGS

5-6

Ingredients

  • 1 cup sushi rice
  • 1.25 cups water
  • 2.5 Tbsp rice wine vinegar
  • 1/2 Tbsp sugar
  • 1/2 tsp salt
  • 4 nori sheets
  • 3 Tbsp mayonnaise
  • 1/2 tsp soy sauce
  • 3 Tbsp sriracha

  • 2 tsp Phillips Seafood Seasoning
  • 1/2 cup panko
  • 1 lb Phillips Lump Crab
  • ~1/2 English cucumber
  • 2 avocados
  • Eel sauce, for garnish
  • Furikake, for garnish

Spicy Crab Sushi Cups on a cutting board with one sushi bite held by chopsticks toward the camera

COOKING INSTRUCTIONS:
Spicy Crab Sushi Cups

  1. Thoroughly rinse rice until water runs clear. Place rice in a small pot, then add 1.25 cup water and bring to boil. Reduce heat to low, then cover and simmer for 18-20 mins or until all water is absorbed. Remove pan from heat and let stand, still covered, for 10 mins. Transfer rice to medium bowl and stir in rice wine vinegar, sugar, and salt until well-combined. Set aside.
  2. Preheat oven to 400ºF.
  3. Grease a mini-muffin pan. Cut nori sheets into 9 equal squares, then top each square with 1 Tbsp sushi rice. Fold up the corners of the nori square then transfer each square to its own mini-muffin mold until the pan is completely filled. Using the flat end of a muddler or your fingers, create a bowl-like depression in the rice. Bake for 12-15 mins or until rice is firm to the touch and slightly crisp on the edges. Remove from oven and let cool until able to remove from pan. Repeat with remaining nori and rice. Set aside.
  4. In a medium bowl, add mayonnaise, soy sauce, sriracha, Phillips Seafood Seasoning, and panko. Stir until well-combined. Drain crab and use a paper towel to pat it dry. Fold crab into mayonnaise mixture until fully integrated.
  5. Thinly mandolin (or slice) cucumber into wheels. Halve the avocados, pit them, then thinly slice each half lengthwise. Take the slices and cut them in half.
  6. To build Spicy Crab Sushi Cups: Top each rice cup with 3 cucumber wheels, 2 avocado slices, 1 Tbsp crab salad, then garnish with eel sauce and furikake. Repeat with remaining ingredients. Serve immediately. Enjoy!

PAIRINGS:
Spicy Crab Sushi Cups

German Riesling

Japanese Lager

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