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- 1 cup sushi rice - 4 ounces crab meat - 4 ounces cream cheese - 1 package wonton wrappers - 1 tablespoon rice vinegar - 1 tablespoon soy sauce - 2 green onions - Sweet chili sauce (optional) To make the sushi rice, rinse one cup of sushi rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch. Then, place the rinsed rice in a saucepan with 1 1/4 cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes. The rice will be tender and absorb all the water. After cooking, remove it from heat and let it sit for 10 minutes, still covered. In a medium bowl, mix together 4 ounces of cooked crab meat and 4 ounces of softened cream cheese. Add in 2 finely chopped green onions for a fresh taste. Then, stir in 1 tablespoon of soy sauce and 1 teaspoon of garlic powder. If you want more flavor, add 1/2 teaspoon of Worcestershire sauce. Combine everything until it’s creamy and well mixed. Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray to prevent sticking. Take a wonton wrapper and press it into a muffin cup. Let the edges hang over the sides. Repeat this with the rest of the wonton wrappers. Bake the cups for 8-10 minutes until they are golden and crispy. After baking, let them cool slightly in the pan. Now it's time to assemble! Spoon the cooled sushi rice into each wonton cup, pressing it down gently. Then, top each rice-filled cup with the crab mixture, mounding it up nicely. If you like a bit of heat, drizzle some sweet chili sauce over the top. Enjoy your delicious Crab Rangoon Sushi Cups! {{ingredient_image_1}} To make great sushi rice, start by rinsing 1 cup of sushi rice. Use cold water until it runs clear. This step removes excess starch. Next, combine the rinsed rice with 1 1/4 cups of water in a saucepan. Bring to a boil, then lower the heat. Cover and simmer for 18-20 minutes. After that, let it sit for 10 minutes off the heat. This makes the rice tender and sticky, perfect for sushi cups. When picking crab meat, go for fresh or canned varieties. Look for lump crab meat for best flavor and texture. It has big chunks that keep the taste rich. If you prefer, you can use imitation crab. It is an affordable option and still tasty. Just make sure it is cooked and shredded before mixing it with the cream cheese. For crispy wonton cups, start by preheating your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray. Take a wonton wrapper and press it into a muffin cup. Let the edges hang over the sides. Bake these cups for about 8-10 minutes. Watch them closely until they turn golden brown and crispy. Let them cool before adding the sushi rice and crab mixture. This keeps them crunchy and delicious! To make a vegetarian version of Crab Rangoon Sushi Cups, swap out the crab for cooked mushrooms or tofu. Both options add great texture and flavor. Use a mix of shiitake and button mushrooms for a rich taste. You can season them with soy sauce and garlic powder. This keeps the essence of the dish while catering to plant-based eaters. If you love spice, try a spicy tuna filling. Use fresh sushi-grade tuna and mix it with mayonnaise, sriracha, and a dash of soy sauce. This adds a kick and a fresh flavor to your cups. Top with sliced avocado for creaminess. It’s a great way to switch things up while keeping the sushi vibe intact. Get creative with other fillings! You can use shrimp, cooked chicken, or even a medley of roasted veggies. For a fruity twist, mix cream cheese with mango or pineapple. These options keep the dish exciting and cater to different tastes. Each filling offers a unique flavor profile, making every bite a new experience. Pro Tips Perfectly Cooked Rice: Make sure to rinse the sushi rice thoroughly to remove excess starch, which will help achieve a better texture when cooked. Wonton Wrapper Substitutes: If you can’t find wonton wrappers, you can also use egg roll wrappers cut into smaller squares for a different texture. Chill the Crab Mixture: For enhanced flavor, chill the crab mixture in the refrigerator for about 30 minutes before filling the cups; this allows the flavors to meld beautifully. Serving Suggestions: Serve these cups with additional sweet chili sauce or a soy sauce mixture for dipping to elevate the taste experience. {{image_2}} To keep your sushi cups fresh, use an airtight container. Place the cups in a single layer. If you stack them, the toppings may get squished. Store them in the fridge for up to three days. For best taste, eat them within that time. To reheat, use an oven for the best results. Preheat it to 350°F (175°C). Place the sushi cups on a baking sheet. Heat for about 10 minutes. This helps keep the wonton cups crispy. You can also use a microwave, but the texture may change. Heat in short bursts, checking after 20 seconds. You can freeze the sushi cups for later enjoyment. Assemble the cups but do not add the crab mixture yet. Freeze the wonton cups in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag. They can last for up to three months. When ready to eat, bake from frozen, then add the crab mixture. Yes, you can use pre-cooked crab meat. It saves time and is safe to eat. I like using lump crab meat for its sweet taste. Just make sure to shred it before mixing it into your crab mixture. This keeps the texture nice and creamy. If you can't find wonton wrappers, use egg roll wrappers or phyllo dough. Cut them into smaller squares or circles. They work well and still give a crispy cup. You can also use tortilla chips for a fun crunch. Just shape them around the muffin tin. These sushi cups can last up to two days in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them later, freeze the cups before adding the crab mixture. This helps keep them crispy when you reheat. This blog post covered how to make Crab Rangoon Sushi Cups. You learned the key ingredients, like sushi rice, crab meat, and wonton wrappers. I walked you through each step, from preparing sushi rice to assembling the cups. You explored tips to perfect the dish and variations for more flavors. Remember, these cups store well and make for great leftovers. Enjoy making and sharing these fun bites!

Crab Rangoon Sushi Cups

Delicious sushi cups filled with crab and cream cheese, served in crispy wonton wrappers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Asian
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup sushi rice
  • 1.25 cups water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 ounces crab meat, cooked and shredded
  • 4 ounces cream cheese, softened
  • 2 green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 0.5 teaspoon Worcestershire sauce (optional)
  • 1 package wonton wrappers
  • 1 spray cooking spray
  • 1 serving sweet chili sauce for drizzling (optional)

Instructions
 

  • Prepare the Sushi Rice: Rinse sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
  • Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a spatula. Let the rice cool to room temperature.
  • Make the Crab Mixture: In a medium bowl, combine the shredded crab meat, softened cream cheese, chopped green onions, soy sauce, garlic powder, and Worcestershire sauce (if using). Mix well until creamy and combined.
  • Prepare the Cups: Preheat the oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray. Take one wonton wrapper and press it into a muffin cup, allowing the edges to hang over the sides. Repeat this process with the remaining wonton wrappers.
  • Bake the Wonton Cups: Bake the wonton cups for 8-10 minutes or until they are crispy and golden brown. Let them cool slightly in the pan.
  • Assemble the Cups: Once the wonton cups have cooled, spoon the seasoned sushi rice into each cup, pressing down gently to pack it in. Top each rice-filled cup with the crab mixture, gently mounding it on top.
  • Serve: Drizzle with sweet chili sauce if desired for an added kick of flavor. Serve warm or at room temperature.

Notes

Drizzle with sweet chili sauce for extra flavor.
Keyword appetizer, crab, sushi, wonton