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
Storing IdeasRefrigerate. Wrap the spicy shrimp rolls in an airtight container and store them in the refrigerator for up to 24 hours.Freezer. Store it in the freezer for up to 2 months.To thaw: Simply thaw them in the refrigerator overnight before eating.Reheating. Reheat the shrimp in the microwave on high for 15-20 seconds.Alternatively, you can reheat them in the oven by wrapping them in aluminum foil and baking at 350°F (175°C) for 10-15 minutes, checking frequently to avoid overcooking.