Directions
This homemade Spicy Shrimp Roll is really easy to make and is just as good if not better than most takeout recipes. Not to mention inexpensive, basically you can make 4 rolls for the price of one. Win win!
Looking for other ways to make sushi at home? Try my Dragon Sushi Roll or my Easy Sushi Roll.
My Spicy Shrimp Roll is easy to make I promise you that! The hardest part is following the picture steps, that I have for you below. But trust me, once you try this recipe. You will be an expert at rolling sushi in no time.
DO YOU RINCE SUSHI RICE
Yes, you defiantly want to rinse the rice till the water runs clear. Sushi rice is starchy and thus will be sticky if not rinsed properly.
WHAT IS IN A SPICY SHRIMP ROLL
This Spicy shrimp roll is made with sushi rice, rice vinegar, black sesame seeds, avocado and then chopped cooked shrimp that is cooled and mixed with a spicy mayo / siracha sauce mixture that your going to love.
WHAT IS SIRACHA SAUCE
It is a pre-made chili sauce made hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. And it is used to make many different types of spicy sushi. You can always omit it if you choose as the green wasabi is spicy too.
Also, you do not need all those fancy SUSHI tools that are sold online to make sushi at home.
You just need a sushi rolling mat which can be found at most local dollar stores along with saran wrap for rolling the sushi and of course the ingredients to make it.
HOW TO MAKE HOMEMADE SUSHI
- Saran Wrap
- Sushi Rolling Matt
HOW TO MAKE SPICY SHRIMP ROLL
Start by preparing your rice, you will want to cook with sushi rice only. Simply follow the package instructions, most rice’s take 10 minutes. You will cook that rice in water and then once cooled down add in the rice vinegar.
Then set it aside to cool down completely on the countertop is best.
Once the rice is ready the rest is easy as 1, 2, 3
- 1, Place your BAMBOO SUSHI MATT down on a flat surface then cover completely with a sheet of saran wrap, then the SEAWEED SHEET next.
- Next comes the sushi rice, place some rice down and matt it with your hand to make it flat (see picture above) for the amount of rice you want to ideally use. More or less will not hurt the processes unless of course you use to much then it won’t roll.
- Then once the shrimp has been cooked, chop it up with a knife and toss in a bowl with siracha sauce and mayo to coat. Place that shrimp as see (above) onto of the rice. Along with the sliced avocado
- Then roll using the matt one side till and tuck in what is on the other, repeat for the others ide and then roll back and forth making sure not to expose the food.
- You should now see just rice and it rolled neatly, sprinkle with sesame seeds then roll once more to make sure they stick.
- On a cutting board, using a sushi knife or sharp knife. Cut your sushi thin or thick however you like and serve with soya sauce, ginger or wasabi if desired.
- It is ready to eat!
Wanting more Japanese recipes?
Spicy Shrimp Roll
Ingredients
- 6 nori sheets
- 2 cups sushi rice, rinsed and drained
- 1/4 cup rice vinegar
- 2 cups water
- 12 large shrimp cooked and diced
- 1/4 cup of siracha sauce
- 1/4 cup of mayo
- 2 tbsp black sesame seeds
- 1 large avocado, sliced
- 1 medium ripe avocado, peeled and julienned
Instructions
- Start by rinsing the sushi rice through, then combine the rice with the water in a pot and bring to a boil. Reduce the heat and allow it to simmer for 15 minutes or so to cook.
- Then remove the rice and place in a large bowl to cool, once it has cooled down add in the rice vinegar and toss to coa
- Now to make the Sushi: Place your BAMBOO SUSHI MATT down on a flat surface then cover completely with a sheet of saran wrap, then the SEAWEED SHEET next.
- Next comes the sushi rice, place some rice down and matt it with your hand to make it flat (see picture above) for the amount of rice you want to ideally use. More or less will not hurt the processes unless of course you use to much then it won't roll.
- Then once the shrimp has been cooked, chop it up with a knife and toss in a bowl with siracha sauce and mayo to coat. Place that shrimp as see (above) onto of the rice. Along with the sliced avocado
- Then roll using the matt one side till and tuck in what is on the other, repeat for the others ide and then roll back and forth making sure not to expose the food.
- You should now see just rice and it rolled neatly, sprinkle with sesame seeds then roll once more to make sure they stick.
- On a cutting board, using a sushi knife or sharp knife. Cut your sushi thin or thick however you like and serve with soya sauce, ginger or wasabi if desired.
- It is ready to eat!
- 1, Place your BAMBOO SUSHI MATT down on a flat surface then cover completely with a sheet of saran wrap, then the SEAWEED SHEET next.
- Next comes the sushi rice, place some rice down and matt it with your hand to make it flat (see picture above) for the amount of rice you want to ideally use. More or less will not hurt the processes unless of course you use to much then it won't roll.
- Then once the shrimp has been cooked, chop it up with a knife and toss in a bowl with siracha sauce and mayo to coat. Place that shrimp as see (above) onto of the rice. Along with the sliced avocado
- Then roll using the matt one side till and tuck in what is on the other, repeat for the others ide and then roll back and forth making sure not to expose the food.
- You should now see just rice and it rolled neatly, sprinkle with sesame seeds then roll once more to make sure they stick.
- On a cutting board, using a sushi knife or sharp knife. Cut your sushi thin or thick however you like and serve with soya sauce, ginger or wasabi if desired.
- It is ready to eat!
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 608Total Fat: 39gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 54mgSodium: 1611mgCarbohydrates: 55gFiber: 11gSugar: 10gProtein: 13g
These calculations are based off Nutritionix
