Spicy shrimp rolls

Have you ever had a spicy shrimp rolls at a restaurant or food court and wanted to recreate that at home? It's the time to make at home.

Course Appetizer, Main Course

Cuisine Asian

Prep Time 15

Cook Time 20

Servings Servings

Calories 585kcal

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!

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.