These spicy shrimp rolls are quick and easy to make while being restaurant quality! There is creamy shrimp filling with a nice kick, crunchy bell peppers and avocado slices wrapped in nori seaweed with seasoned sushi rice.
These spicy shrimp rolls are savory, spicy, creamy, comforting and filling! They work perfectly as a main, or a party friendly appetizer. Since this recipe does not require sashimi grade fish, you can make it whenever you want with accessible ingredients.
While it may take a few tries to get a hang of it, making sushi rolls is such a fun activity. I get my entire family in the kitchen to spread the rice, add extra toppings and roll them up together.
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How spicy are they?
If you follow the recipe, there is a moderate amount of heat but it is still on the mild side as the mayonnaise makes the heat less intense. You can totally reduce or increase the amount of Sriracha sauce to adjust.
Can I make this non spicy?
I like to use ketchup instead of Sriracha sauce when making a non-spicy version. Kids love this!
Which rice should I use?
Go for the short or medium grain Japanese rice that sticks together. ‘Sushi rice’ works perfectly. Brown rice tends to separate compared to white rice but you can still give it a try. Longer grains such as Jasmine or basmati have a lower starch content, so they would not be suitable for this recipe.
Ingredients for this recipe
- Cooked Japanese rice - I like to use short grain Japanese rice as it has more intense sweet flavor. Medium grain rice such as Nishiki works perfectly for this recipe as well.
- Sushi vinegar - this is rice vinegar with added sugar and salt. You can either buy ready to use sushi vinegar, or make your own (see the recipe notes for details).
- Cooked shrimp - make sure to thaw completely if using a frozen type. You can also boil raw shrimp as well.
- Avocado oil mayonnaise - or regular mayonnaise
- Sriracha sauce - or ketchup for a non-spicy version
- Avocado
- Yellow bell pepper - or any color
- Nori seaweed
How to make spicy shrimp rolls
1. To make sushi rice, pour the sushi vinegar over rice and mix well.
2. Pat dry the shrimp well with paper towels. Chop with a knife and transfer to a bowl. Season with mayonnaise and Sriracha sauce.
3. Place a bamboo mat on a working surface and place a sheet of nori seaweed with the shiny side down. Spread half of the sushi rice on the nori, leaving an inch of space on the edge further away from you.
4. Spread half of the shrimp in the middle of the rice, horizontally. Then top with a few slices of avocado and strips of bell pepper.
5. Lift up the bottom edge (closer to you) of the bamboo mat all the way to the top side to roll up. Let the bottom and top end of nori meet and give a little squeeze with your hands to make sure everything is packed in tightly. Take the roll out of the bamboo mat and repeat with the rest of the ingredients.
6. Serve with tamari soy sauce, wasabi and ginger pickles if desired.
Tips
Make sure the rice has cooled down to room temperature when spreading over the nori seaweed. Hot rice will release steam and can make the nori wet and soggy.
If you are making the shrimp rolls ahead of time, sprinkle ½ teaspoon of lemon or lime juice over avocado to avoid discoloring.
How to cut sushi rolls
Use a sharp knife. Rice stuck on the blade will prevent you from making a clean slice, so wipe the blade with a wet kitchen/ paper towel after every slice. Pull the knife towards you and slice in one motion.
Storage direction
Spicy shrimp rolls are the best when eaten fresh because the rice gets dried out in the fridge. That said, if you have any leftovers, you can store them in an airtight container for up to a day. Microwave for 10 seconds or so to soften up the rice upon eating.
Pair up with...
Recipe
Spicy Shrimp Rolls
Equipment
- 1 bamboo mat
Ingredients
- 3 cups cooked Japanese rice
- 6 tablespoons sushi vinegar see notes for more
- 4 ounces cooked shrimp peeled and deveined
- 1 tablespoon avocado oil mayonnaise or regular mayonnaise
- 2 teaspoons Sriracha sauce or more
- ½ small avocado sliced
- ¼ medium yellow bell pepper very thinly sliced
- 2 sheets nori seaweed full size
Optional topping/ dip
- toasted white sesame
- tamari soy sauce
- wasabi
Instructions
- To make seasoned sushi rice, pour the sushi vinegar over rice and mix well.
- Pat dry the shrimp well with paper towels. Chop them well (but not mice) with a knife. Transfer to a bowl. Season with mayonnaise and Sriracha sauce and mix well.
- Place a bamboo mat on a working surface and place a sheet of nori seaweed with the shinier side down. Spread half of the sushi rice on the nori, leaving an inch of space on the edge further away from you.
- Spread half of the shrimp in the middle of the rice, horizontally. Then top with a few slices of avocado and strips of bell pepper.
- Lift up the bottom edge (closer to you) of the bamboo mat all the way to the top side to roll up. Let the bottom and top end of nori meet and give a little squeeze with your hands to make sure everything is packed in tightly. Take the roll out of the bamboo mat and repeat with the rest of the ingredients.
- Serve with tamari soy sauce, wasabi and ginger pickles if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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