Shrimp Sushi Roll

Shrimp Sushi Roll

Shrimp sushi rolls are a delicious way to enjoy sushi at home, combining succulent shrimp with fresh vegetables, creamy avocado, and perfectly seasoned sushi rice wrapped in a sheet of nori (seaweed).

Making sushi at home might seem intimidating, but it’s easier than it looks, and preparing shrimp sushi rolls can be a fun and rewarding experience.

This recipe provides step-by-step instructions on how to cook and season sushi rice, prepare the shrimp, and assemble a classic shrimp sushi roll with a few customization options to suit your taste.

Whether you’re a sushi enthusiast or a beginner, this recipe will help you achieve sushi-roll perfection.

Ingredients:

For the Sushi Rice:

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

For the Shrimp and Filling:

• 12 medium shrimp, cooked and peeled
• 1 avocado, thinly sliced
• 1 small cucumber, julienned
• 1/4 cup shredded carrots (optional for added color and crunch)
• 4 sheets of nori (seaweed)

For Assembly:

• Bamboo sushi mat (optional, but helpful for rolling)
• Plastic wrap (to keep the mat clean and prevent sticking)
• Small bowl of water (for dipping fingers and sealing rolls)

Optional Toppings and Garnishes:

• Toasted sesame seeds
• Sriracha or spicy mayo
• Pickled ginger, for serving
• Soy sauce, for dipping

How to Make Shrimp Sushi Rolls:

Prepare the Sushi Rice:

Start by rinsing the sushi rice in a fine-mesh strainer under cold water until the water runs clear. This step removes excess starch, which helps prevent the rice from becoming too sticky.

Place the rinsed rice and water in a rice cooker or a medium saucepan. If using a saucepan, bring the rice and water to a boil, then reduce the heat to low, cover, and simmer for about 15–20 minutes or until the water is absorbed. Once cooked, remove the rice from heat and let it rest for 10 minutes.

In a small saucepan, combine rice vinegar, sugar, and salt over low heat, stirring until the sugar dissolves. Pour this mixture over the cooked rice and gently fold it in to season the rice evenly. Let the rice cool to room temperature before using.

Prepare the Shrimp:

If using pre-cooked shrimp, ensure they’re peeled and deveined. For raw shrimp, bring a small pot of water to a boil and add a pinch of salt. Add the shrimp and cook for 2–3 minutes, or until pink and opaque.

Once cooked, remove the shrimp from the boiling water and let them cool. You can slice them in half lengthwise to make them easier to place in the sushi roll.

Set Up Your Rolling Station:

Place a bamboo sushi mat on a clean surface and cover it with a piece of plastic wrap to prevent the rice from sticking. Lay one sheet of nori (shiny side down) on top of the plastic-covered mat.

Keep a small bowl of water nearby to dip your fingers in, as this will help prevent the rice from sticking to your hands during the assembly.

Assemble the Sushi Roll:

With dampened fingers, take about 3/4 cup of sushi rice and gently spread it over the nori sheet, leaving about 1 inch at the top edge of the nori without rice (this will help seal the roll).

Arrange the shrimp, avocado slices, cucumber, and shredded carrots (if using) in a horizontal line across the center of the rice. Be careful not to overfill the roll, as this will make it difficult to roll and seal.

Roll the Sushi:

To roll the sushi, lift the edge of the bamboo mat closest to you and carefully fold it over the filling, pressing down gently to secure the roll.

Continue rolling, applying gentle but firm pressure, until you reach the end of the nori sheet. Dampen the exposed edge of the nori with water to seal the roll.

Repeat this process with the remaining nori sheets and ingredients to create additional rolls.

Slice and Serve:

Using a sharp knife, slice each roll into 6–8 pieces. For cleaner cuts, wipe the knife with a damp cloth between each slice.

Arrange the sliced sushi rolls on a platter and sprinkle toasted sesame seeds over the top if desired. Serve with soy sauce, pickled ginger, and a small dollop of wasabi on the side.

Chef’s Note: Feel free to customize your shrimp sushi rolls by adding other ingredients like thinly sliced bell peppers, cream cheese, or sprouts for added flavor and texture. For a spicy variation, mix a little sriracha or spicy mayo with the shrimp before rolling. Sushi rolls are best enjoyed fresh, but if you’re prepping them ahead, cover them with plastic wrap and store them in the refrigerator for up to a day. Sushi rice can dry out in the fridge, so bring the rolls to room temperature before serving to restore some of their softness.

If you don’t have a bamboo sushi mat, you can still roll sushi by hand. Simply follow the same instructions and roll the ingredients as tightly as possible with your hands, pressing gently to form a compact roll.

Nutritional Information (per serving, based on 4 servings):

• Calories: 280 kcal
• Protein: 10g
• Carbohydrates: 45g
• Fiber: 5g
• Sugars: 4g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 60mg
• Sodium: 400mg
• Vitamin A: 25% of Daily Value (DV)
• Vitamin C: 12% of DV
• Calcium: 4% of DV
• Iron: 8% of DV

Shrimp sushi rolls are a nutritious and balanced meal that offers a good amount of protein from the shrimp, fiber from the vegetables, and carbohydrates from the rice.

They’re lower in fat, especially if served without creamy sauces, and are a great way to enjoy a homemade sushi experience.

The avocado provides heart-healthy fats, while the shrimp offers a lean protein source rich in essential vitamins and minerals.

Perfect for a light meal or appetizer, shrimp sushi rolls bring a fresh, vibrant flavor to your table. Enjoy your homemade sushi masterpiece!

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