Shrimp Sushi Rolls
If you love sushi but want something a little more fun and approachable, these shrimp sushi rolls are the perfect choice. It takes everything you love about a classic sushi roll and turns it into a handheld, flavor-packed bite that’s both simple to make and incredibly satisfying.
This version features juicy shrimp that are quickly stir-fried, then chopped into bite-sized pieces and tossed in a creamy, slightly spicy blend of kewpie mayo and Sriracha hot sauce. The result is a rich, savory filling with just the right kick of heat. Each roll is assembled with a crisp sheet of seaweed wrapped around seasoned sushi rice, then layered with spicy shrimp mixture, fresh cucumber for crunch, and buttery avocado for a smooth finish.
What makes these shrimp sushi rolls so special is the balance of textures and flavors—the warm, saucy shrimp against cool, crisp vegetables, all wrapped in delicate seaweed with perfectly seasoned rice. They’re ideal for a quick meal or a fun dinner idea since everyone can customize their own roll just the way they like it.
No rolling mat required, no complicated techniques—just fresh ingredients and a creative twist on traditional sushi. Once you try these, they might become your new favorite way to enjoy sushi at home.
How to Make Shrimp Sushi Rolls
Marinate shrimps with salt, black pepper, garlic powder and paprika. Let it marinate for a few mins.
In a pan, add 1 tbsp olive oil, once hot add marinated shrimps. Cook for 3-4 mins on each side depending on the size of shrimps you using. Make sure not to over the shrimps to maintain the juiciness.
Once cooked, remove from the pan and set aside to cool. Cut shrimps into small pieces. Add shrimps in a bowl followed by Kewpie mayo and Sriracha. Mix until combine and adjust the taste as you like.
To assemble, cut seaweed sheet into rectangles, add about 1 tbsp of cool cooked seasoned rice onto seaweed sheet followed by 1 tbsp shrimps, cucumber and avocado. Then roll it up into a cone shaped.
Tips For Success
- Choose Japanese short-grain rice (often labeled sushi rice).
- Rinse rice a few times until water runs mostly clear—this removes excess starch.
- Don’t overcook shrimp. As soon as they turn orange and curl into a “C” shape, pull them off. Overcooked shrimp become rubbery, which will ruin the texture.
- Don’t prepare too many rolls because seaweed will become soft. Prepare 2-3 rolls at a time or have everything ready at the table and assemble as you go.
Shrimp Sushi Rolls
Cuisine: Japanese2
servings15
minutes30
minutesIngredients
14 jumbo shrimps
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil for stir fry
- For Sauce
2 tbsp Kewpie mayo
2 tbsp Sriracha hot sauce (1 tbsp for less spicy)
- For Rice
1 cup sushi rice
2 1/2 cup water to cook rice
- For Seasoning Rice
1 tbsp rice vinegar
2 tsp sugar
1/2 tsp salt
- For Assemble
1-2 avocados
1 cucumber
Seaweed sheets
Directions
- Marinate shrimps with salt, black pepper, garlic powder and paprika. Let it marinate for a few mins.
- In the mean time, wash rice until the water is almost clear and add 2 1/2 cup water to cook rice in a rice cooker.
- Prepare seasoning for rice by combining rice vinegar, sugar and salt.
- Once rice is done cooking, add rice vinegar mixture to cooked rice and set aside to cool.
- In a pan, add 1 tbsp olive oil, once hot add marinated shrimps. Cook for 3-4 mins on each side depending on the size of shrimps you using. Make sure not to over the shrimps to maintain the juiciness.
- Once cooked, remove from the pan and set aside to cool. Cut shrimps into small pieces.
- Add shrimps in a bowl followed by Kewpie mayo and Sriracha. Mix until combine and adjust the taste as you like.
- Cut cucumber and avocado into strips.
- To assemble, cut seaweed sheet into rectangles, add about 1 tbsp of cool cooked seasoned rice onto seaweed sheet followed by 1 tbsp shrimps, cucumber and avocado.
- Roll it up into a cone shaped and enjoy!