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- 1 cup sushi rice - 1 1/4 cups water - 4 oz cream cheese, softened - 1/2 cup imitation crab meat, shredded - 2 green onions, finely chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon soy sauce - 1 tablespoon sesame oil - 12 wonton wrappers - Olive oil spray (or any cooking spray) - Soy sauce and sweet chili sauce, for dipping You can swap imitation crab for real crab if you prefer. For a lighter option, use low-fat cream cheese. If you're out of sesame oil, olive oil works well too. Green onions can be replaced with chives for a milder flavor. Sushi rice is sticky and holds the cups together. It creates a great base for the filling. Cream cheese adds a rich, creamy texture. Imitation crab gives that classic seafood taste without the high cost. Green onions add a fresh crunch and bright flavor. Garlic powder boosts the overall taste, while soy sauce adds saltiness and umami. Sesame oil brings a nutty aroma that enhances the dish. These ingredients work together to make these sushi cups a true delight! {{ingredient_image_1}} Start by rinsing the sushi rice. Use cold water until it runs clear. This helps remove excess starch. Next, place the rinsed rice in a pot with 1 1/4 cups of water. Bring it to a boil. Once boiling, cover the pot and lower the heat. Let it simmer for 18 to 20 minutes. When the water is absorbed, take it off the heat. Let it sit for 10 minutes. Finally, fluff the rice with a fork to make it light and airy. Grab a medium mixing bowl. Add 4 ounces of softened cream cheese. Then, include 1/2 cup of shredded imitation crab meat. Next, add 2 finely chopped green onions. Sprinkle in 1/2 teaspoon of garlic powder. Pour in 1/2 teaspoon of soy sauce and 1 tablespoon of sesame oil. Mix everything well until it is fully combined. This filling will be rich and creamy. First, preheat your oven to 375°F (190°C). Then, lightly spray a muffin tin with olive oil spray. Take a wonton wrapper and fit it into a muffin cup. Press it gently against the sides. Repeat this with all the wrappers. Next, take a small amount of your sushi rice. Press it gently into the bottom of each wonton cup. This creates a solid base. Now, spoon the crab filling into each cup. Press down gently to secure it. Finally, bake in the preheated oven for 12 to 15 minutes. The wonton edges should be golden and crispy. Enjoy the delightful aroma filling your kitchen! To make great sushi rice, start with rinsing it well. Rinse the rice until the water runs clear. This step removes excess starch and helps the rice cook better. Use a pot to cook the rice. Combine one cup of sushi rice with 1 1/4 cups water. Bring it to a boil, then cover and lower the heat. Let it simmer for 18-20 minutes. After cooking, let it sit for 10 minutes. Fluff it with a fork for the best texture and taste. Filling wonton cups takes a bit of care but is easy. First, use a muffin tin and spray it lightly with olive oil. Take a wonton wrapper and press it gently into each muffin cup. This forms a small bowl. For the rice layer, use a small amount of sushi rice. Press it into the bottom of each wonton cup. This gives a solid base for the crab filling. Next, spoon the crab mixture into each cup. Press it gently to make sure it stays put. For crispy wonton cups, baking is key. Preheat your oven to 375°F (190°C) before you bake. Bake the cups for about 12-15 minutes. Watch them closely until the edges turn golden brown. This is when they get that perfect crunch. Let them cool slightly before serving. This helps keep them crispy and tasty. Pro Tips Soften Cream Cheese: Ensure your cream cheese is at room temperature for easy mixing and a smooth filling. Perfect Wonton Wrappers: Use a light touch when pressing the wonton wrappers into the muffin tin to avoid tearing. Watch the Baking Time: Keep an eye on the cups while baking; they can go from golden to burnt quickly. Garnish for Flavor: Top with additional green onions or sesame seeds just before serving for extra flavor and visual appeal. {{image_2}} You can switch up the filling in these sushi cups. Instead of imitation crab, try cooked shrimp or chicken. You can also use tofu for a tasty twist. Mix in some diced bell peppers or jalapeños for a spicy kick. This adds flavor and texture to your dish. For a vegan choice, use plant-based cream cheese. Replace the crab with shredded vegetables or cooked lentils. You can add avocado or cucumber for freshness. This way, you keep the crunch and flavor without using animal products. Everyone can enjoy these sushi cups! These sushi cups can be served in many ways! Instead of baking, try frying them for a crispy outer layer. You can also serve them cold as a refreshing appetizer. Drizzle some soy sauce or sweet chili sauce on top for extra flavor. Get creative with how you present these tasty bites! After you enjoy your Crab Rangoon Sushi Cups, store any leftovers properly. Let them cool to room temperature. Place them in an airtight container. This helps keep them fresh. Store the container in the fridge. They stay good for up to three days. Always recheck for any signs of spoilage before eating. To reheat your sushi cups, preheat the oven to 350°F (175°C). Place the cups on a baking sheet. Heat for about 10 minutes. This warms them without making them soggy. You can also use a microwave, but the oven gives a better texture. If using the microwave, heat on medium power for 30 seconds. Check if they are warm enough. You can freeze Crab Rangoon Sushi Cups for later. To do this, let them cool completely. Place them on a baking sheet in a single layer. Freeze them for about one hour. Once frozen, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat as described above for best results. Yes, you can make Crab Rangoon Sushi Cups in advance. You can prepare the wonton cups and the crab filling ahead of time. Store the filling in the fridge for up to two days. You can also assemble the cups fully and keep them in the fridge. Just bake them when you are ready to serve. This way, you save time on busy days. If you want to swap out imitation crab meat, there are great options. You can use real crab meat for a richer flavor. Cooked shrimp or even diced chicken work well too. For a vegetarian option, try using marinated tofu or mushrooms. Each choice gives a different taste but keeps the cups tasty. To get the best crisp on wonton cups, follow these tips. First, preheat your oven to 375°F (190°C) before baking. Lightly spray each wonton wrapper with olive oil spray. This helps them crisp up nicely. Bake them until the edges are golden brown, usually about 12-15 minutes. Keep an eye on them to avoid burning. For extra crunch, let them cool for a few minutes after baking. Enjoy the perfect crisp texture! This blog post covered all you need for Crab Rangoon Sushi Cups. We explored the ingredient list, possible substitutions, and the breakdown of key ingredients. I shared easy steps for cooking the rice, preparing the crab filling, and assembling your cups. You learned tips to perfect your rice and get crispy wonton cups. We wrapped up with storage advice and answers to common questions. Enjoy making these tasty treats! They are fun to prepare and sure to impress.

Crab Rangoon Sushi Cups

Delicious sushi-inspired cups filled with a creamy crab mixture and baked in crispy wonton wrappers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup sushi rice
  • 1.25 cups water
  • 4 oz cream cheese, softened
  • 0.5 cup imitation crab meat, shredded
  • 2 pieces green onions, finely chopped
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon soy sauce
  • 1 tablespoon sesame oil
  • 12 pieces wonton wrappers
  • 1 spray olive oil spray (or any cooking spray)
  • 1 serving soy sauce and sweet chili sauce, for dipping

Instructions
 

  • Rinse the sushi rice under cold water until the water runs clear. In a pot, combine rice and water, bring to a boil, then cover and simmer on low heat for 18-20 minutes or until water is absorbed. Remove from heat and let it sit for 10 minutes, then fluff with a fork.
  • In a medium mixing bowl, combine softened cream cheese, shredded imitation crab meat, chopped green onions, garlic powder, soy sauce, and sesame oil. Mix until fully combined.
  • Preheat your oven to 375°F (190°C).
  • Lightly spray a muffin tin with olive oil spray. Take a wonton wrapper and fit it into a muffin cup, pressing it gently against the sides. Repeat with the remaining wrappers.
  • Take a small amount of prepared sushi rice and press it gently into the bottom of each wonton cup, creating a base.
  • Spoon the crab filling evenly into each wonton cup, pressing gently to secure.
  • Bake in the preheated oven for about 12-15 minutes, or until the wonton edges are golden and crispy.
  • Remove from the oven and let cool slightly before serving.

Notes

Serve on a decorative platter with sweet chili sauce and soy sauce for dipping. Garnish with chopped green onions.
Keyword appetizer, baked, crab, sushi, wonton