This spicy shrimp roll uses fully cooked shrimp, a measured 4:1 spicy mayo, and crisp cucumber or creamy avocado for contrast. The recipe makes 4 rolls, or 32 pieces, with enough seasoned sushi rice for four nori sheets.
Prepare the rice first so it can cool while you cook and season the shrimp. Keep the filling fairly compact; a thin, even layer gives you a tighter roll and cleaner slices.
Ingredients and Yield
Gather the following ingredients for four rolls:
- 4 nori sheets
- 1½ cups dry sushi rice
- 1½ cups water
- 3 tablespoons unseasoned rice vinegar
- 1½ tablespoons granulated sugar
- ¾ teaspoon fine salt
- 12 ounces raw shrimp, peeled and deveined
- 1 teaspoon neutral oil, for cooking the shrimp
- ¼ cup mayonnaise and 1 tablespoon Sriracha
- 1 medium cucumber or 1 large avocado
- Soy sauce, pickled ginger, and wasabi, for serving
Cook the Shrimp and Mix the Spicy Mayo
This shrimp sushi recipe uses shrimp that you cook completely before chopping and saucing. Do not add raw shrimp to the roll. The shrimp should be firm, opaque throughout, and free of a translucent center.
- Pat the shrimp dry and cut any large pieces in half lengthwise so they cook evenly. Heat the oil in a skillet over medium-high heat. Add the shrimp in one layer and cook for 2 to 3 minutes total, turning once, until opaque and firm. Remove them immediately so they do not overcook.
- Cool the shrimp for 5 minutes, then chop it into roughly ½-inch pieces. Smaller pieces spread more easily and help the roll hold together.
- Stir together ¼ cup mayonnaise and 1 tablespoon Sriracha. This 4:1 ratio gives you a creamy, moderately spicy sauce. Fold the cooled shrimp into the spicy mayo until every piece is lightly coated.
Prepare the Rice and Filling
- Rinse the dry sushi rice under cool water four or five times, gently swishing it, until the water is nearly clear. Drain it for 10 minutes. Combine the rice and water in a saucepan, cover, and let it stand for 10 minutes before cooking.
- Bring the covered pan to a boil over medium-high heat. Reduce the heat to low and cook for 15 minutes. Turn off the heat and leave the pan covered for 10 minutes. Do not lift the lid during cooking or resting.
- While the rice cooks, warm the vinegar, sugar, and salt in a small pan or microwave-safe bowl just until the sugar dissolves. Do not boil the mixture.
- Transfer the hot rice to a wide bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Spread the rice slightly and let it cool to room temperature. Warm rice can make nori chewy and cause the filling to slide.
- Cut the cucumber into thin, 4-inch matchsticks. If using avocado, halve it, remove the pit, peel it, and cut it into thin strips. Either filling works; cucumber gives crunch, while avocado makes the roll softer and richer.
Assemble Each Roll
- Place a bamboo mat on your work surface and cover it with plastic wrap if desired. Set one nori sheet on the mat with the shiny side down and the rough side facing up. Position the shorter edge closest to you.
- Dip your fingers in water and spread about ¾ cup seasoned rice over the nori. Cover it in a thin layer, leaving a bare 1-inch strip at the far edge for sealing.
- Arrange one-quarter of the spicy shrimp mixture in a horizontal line across the lower third of the rice. Add one-quarter of the cucumber or avocado beside it without overfilling the sheet.
- Lift the near edge of the mat and nori together. Tuck the edge over the filling, using your fingers to keep the shrimp and vegetables from escaping. Roll forward while applying gentle, even pressure, then compress the cylinder once it is closed.
- Moisten the exposed 1-inch nori edge with a little water. Finish rolling and place the roll seam-side down. Repeat with the remaining ingredients.
Slice and Serve
For neat spicy shrimp sushi pieces, let each finished roll rest seam-side down for 1 to 2 minutes. This gives the nori time to soften and seal around the rice.
- Use a sharp chef’s knife or sushi knife. Wet the blade with water, then wipe it nearly dry with a clean towel. A wet, clean blade prevents rice from dragging across the nori.
- Trim a thin slice from each end if needed. Cut the roll in half, then cut each half into four equal pieces for 8 pieces per roll.
- Use a gentle sawing motion and avoid pressing straight down, which can flatten the filling. Re-wet and wipe the knife after every one or two cuts.
- Arrange the pieces cut-side up and serve with soy sauce, pickled ginger, and wasabi.