Have you ever had Spicy Shrimp Rolls at a restaurant or food court and wanted to recreate that pleasure at home? Or have you tried and not been quite happy with the results? Here you go.
My family prefers to eat authentic sushi rolls with raw seafood ("Nigiri sushi"), while I am limited to the cooked version ("Futomaki"). Plus, finding sushi-grade tuna or seafood is quite difficult here in Pennsylvania.
So, I always prefer to make sushi rolls with cooked seafood at home.
These shrimp rolls are perfect for appetizers or main courses. This party-friendly recipe is easy to assemble, and everyone will love it.
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What Are Spicy Shrimp Rolls?
It's a fusion recipe. Let's break this title into three parts and start from the last.
The word 'roll' refers to the popular Japanese staple food sushi rolls, also known as "Futomaki" in Japanese. Usually, they consist of a bed of cooked sticky rice with stuffings of cooked seafood or vegetables.
Spicy shrimp rolls are rolls made with shrimp and Sriracha-infused sauce.
Why You'll Love This Recipe
⭐️It is pleasing to look at and great to be the centerpiece of a party table.
⭐️It can be made beforehand to save you from last-minute hassles.
⭐️Fabulous finger food for any special occasion.
⭐️Easy-to-find ingredients.
Ingredients
- Shrimp: I used shelled, deveined, raw jumbo shrimp.
- Sushi rice is a specific type of rice specially meant for making sushi. It is easy to find in stores labeled as 'sushi rice.'
- Rice wine vinegar is a good investment if you are interested in cooking Asian recipes at home(like this jalapeno Chinese chicken).
- Sriracha: It is hot and spicy, so add a little at a time to match your heat sensitivity(have you tried these hot recipes?).
- Mayonnaise: It balances the sriracha sauce excellently and enhances the overall taste of these spicy shrimp rolls.
- Lemon juice: Feel free to substitute with line juice.
- Roasted sesame seeds: These are optional, but I would suggest using them, as they make the sushi rolls more authentic.
- Avocado, cucumber, and carrot: Whenever I make sushi, avocado, carrot, and cucumber are must-haves. They complement each other and work well with the shrimp's texture. Slice them thinly like matchsticks.
How To Make Spicy Shrimp Roll?
- Cook 1 cup of sushi rice with 2 cups of water, let it cool, and then mix with rice vinegar, salt, and sugar.
- Mix cooked shrimp, mayo, lemon juice, and Sriracha sauce in a bowl and set aside.
- Place a nori sheet on a sushi mat and spread rice on top.
- Add avocado, cucumber, carrot slices, and shrimp mixture. Roll the sushi tightly, slice, and serve.
Storage & Reheating
These spicy shrimp rolls taste best when prepared and eaten fresh. You can refrigerate them for a day, but they won't be as crisp or fresh as initially.
The ingredients inside the rolls have different textures and consistencies, so I recommend not freezing the sushi rolls.
Recipe Tips & Tricks
- Cut the nori sheets carefully with scissors for precise cuts.
- Thinly slice the vegetables. Since we are making rolls about one inch in size and need to stuff all the vegetables inside, cutting them into thin matchstick shapes will help you fit more in.
- When cutting the sushi roll, use a sharp, wet knife to prevent sticking when slicing.
FAQ
If you have unused shrimp filling, you can use it as a sandwich filling or mix it into a salad.
The ingredients for this spicy shrimp sushi can be found at most grocery stores. I bought everything from my local Walmart in Pennsylvania.
You can cut the sushi rolls using a sharp knife. Wet the knife with water before slicing to prevent the rice and other ingredients from sticking. Gently slice the rolls into six to eight pieces using clean, smooth motions.
More Asian-Style Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Spicy shrimp rolls
Ingredients
For making rice
- 1 cup sushi rice
- 2 cups water
- 3 tablespoon rice wine vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
For the shrimp
- 6-8 shrimp cooked
- 2 tablespoon mayo
- 1 tablespoon lemon juice
- 1 tablespoon sriracha sauce
For the rolls
- 2 sheets nori
- ½ avocado thinly sliced
- ½ cucumber thinly sliced
- ½ carrot thinly sliced
Instructions
- Cook 1 cup of sushi rice with 2 cups of water, then let it cool down.
- Mix 3 tablespoon rice wine vinegar, 1 tablespoon salt, and 1 tablespoon sugar into the rice and set it aside.
- In a bowl, mix 6-8 cooked shrimp, 2 tablespoon mayo, 1 tablespoon lemon juice, and 1 tablespoon sriracha sauce together.
- Put 1 sheet of nori on a sushi mat with the rough side facing up.
- Spread the sushi rice over the nori sheet, leaving space on the sides.
- Add avocado, cucumber, and carrot slices lengthwise on top of the rice.
- Put the sriracha-coated shrimp about an inch away from one side of the rice, then add more avocado and cucumber strips.
- Roll the sushi tightly by bringing the filled side to the center, and press gently to make it firm.
- Cut the sushi into slices and serve.
- Enjoy your delicious and spicy sushi rolls!
Notes
- Thinly slice the vegetables into matchstick shapes for easy stuffing into the rolls.
- Use a sharp, wet knife to prevent sticking when cutting the sushi rolls.
- They taste best when fresh; however, you can store the rolls in the refrigerator for up to one day.
Paula says
These spicy shrimp rolls were a hit with my daughter! She loves getting them from the store in the past but now we can make our own!