If you’re craving something a little more playful, these mini shrimp bakes deliver. Rich with creamy mayo, a hint of sriracha heat, and a perfectly golden rice base, they strike that irresistible balance between comfort and sophistication. Ideal for sharing, snacking, or impressing your next dinner guest.
By Eunice Muscat – Prep time: 20min – Serves: 3
Ingredients (makes approximately 12 mini bakes)
For the rice base: 2 cups cooked sushi rice or short-grain rice, 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt.
For the shrimp topping: 250–300 g cooked shrimp, chopped, 1 cup mayonnaise (preferably Kewpie), 1–2 tbsp sriracha, 1 tsp soy sauce, 1 tsp lemon juice (optional), and 1 scallion, chopped (optional).
For assembly: nori sheets, cut into small squares (optional), sesame seeds (optional), extra sriracha or spicy mayo for drizzling, and cooking spray or oil for greasing.
Method
Preheat the oven to 190°C (375°F) and lightly grease a 12-cup standard muffin tin with oil or cooking spray. While the oven heats, season the warm cooked rice by mixing it thoroughly with the rice vinegar, sugar, and salt. Set aside to cool slightly.
In a separate bowl, prepare the shrimp topping by combining the chopped shrimp with mayonnaise, sriracha, soy sauce, lemon juice if using, and chopped scallions. Mix until evenly coated.
To assemble, press about 2 tablespoons of the seasoned rice firmly into the base of each muffin cup. Spoon a generous amount of the shrimp mixture on top. If desired, add a small square of nori beneath the rice or on top of the shrimp for extra sushi flavour.
Bake for 12–15 minutes, until the tops are set and lightly golden. For a crisp finish, switch to the grill for the final 1–2 minutes, watching carefully to avoid burning.
Allow the sushi bakes to cool for a few minutes, then gently lift them out of the tin using a spoon. Drizzle with extra sriracha or spicy mayo before serving.
