served spicy shrimp roll

How to Make a Spicy Shrimp Roll

Here is an amazing spicy shrimp roll recipe! Simply fry the shrimp and let it cool, cook some sushi rice and start rolling! 

Rolling sushi might take some practice to perfect and can get a little messy in the beginning, follow my steps and practice to become a true sushi chef!

I’ve chosen to use a shrimp tempura to stuff the roll, since this is a crunchy ingredient I supplement it with avocado, what a great combination! Let’s start:

Step 1: Collect the ingredients

served spicy shrimp roll

Spicy shrimp roll

Damian
Spicy shrimp roll! Amazing sushi using tempura shrimps, enjoy!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sushi
Cuisine Japanese
Servings 2 rolls (16 pieces of sushi)

Ingredients
  

  • 200 gram sushi rice
  • 1 tbsp rice vinegar
  • 4 nori leaves
  • 150 gram shrimp (tempura)
  • 1 ripe avocado

Sauces & spices

  • 1 tbsp Japanese mayonnaise
  • 1 tbsp sriracha sauce
  • 2 tsp chili oil
  • 2 tsp chili flakes

Optional sides

  • soy sauce
  • wasabi
  • pickled ginger
  • sesame seeds garnish
Keyword Spicy shrimp roll

What to consider when choosing ingredients

As I mentioned I went for shrimp tempura, however tryout fried shrimp without the tempura as well to see if you like it. Accompanied with the avocado and the sauces and spices the taste, structure and visual of the spicy shrimp roll turns out wonderfully. 

Consider trying out a different vegetable, sauces and spices to adapt the recipe to your liking, combine it with different types of fish or meats to really go crazy. Just keep in mind the magic 3 factors when coming up with food recipes.

Tryout different ways to implement the spice, like chili oil, sambal badjak, chili powder, fresh chillies. I’ve linked the recommendations to my recipes which teach you how to make your homemade spice implementors!

The sriracha and Japanese mayo mentioned to garnish the sushi which adds such a nice taste and visual aspect of the sushi, play around with different flavors but I definitely recommend using some kind of sauce as a topping. Let’s continue cooking:

Step 2: Cooking the sushi rice

To begin, it’s recommended to prepare the sushi rice at least 15 minutes in advance to allow it to cool down before use.

Follow the cooking instructions provided on the rice packaging. If they are unavailable, here’s a simple guide:

Thoroughly rinse the rice until the water running through it becomes crystal clear. Next, place the rinsed rice in a boiling pan and add water. The water level should reach approximately the height of your last finger bone above the rice.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the pan. Once it starts boiling, cover the pan with a lid and reduce the heat to low. Maintain a gentle simmer and let the rice sit for about 10 minutes to ensure complete evaporation of the water. At this stage, add the rice vinegar and gently stir with a fork. It’s crucial to cover the rice and allow it to cool down. Avoid lifting the lid during this period, as it may cause the rice to dry out and become ruined.

That’s it for the preparation! Now, let’s move on to the spicy shrimp roll stuffing.

cooked sushi

Step 3: Preparing the sushi insides

For the avocado, simply open the ripe avocado, remove the seed an make slices in the length of the avocado. Remove with a spoon and set aside for later.

For the shrimp, simply heat up a cooking pan royally filled with oil on medium-high heat. Once hot, add the shrimps to the pan and fry for about 2 minutes before giving the pan a shake and flipping the shrimps. Fry for another 2 minutes and you should be good to go, you are trying to get a crispy jacket around the shrimp while making sure it’s cooked. Set aside as well and start rolling!

sliced avocado

Step 4: Rolling the sushi

Begin by positioning a bowl of water large enough to accommodate your fingertips and all the sushi ingredients near the flat surface where you’ll be rolling, such as a kitchen table or countertop. Place a sushi rolling mat on the surface, cover it with cling film, and position the nori sheet on top, ensuring the shiny side faces down.

rolling setup
rolling set up

Moisten your hands and evenly spread the rice over the nori, leaving a 3 cm gap at the top. Aim for a uniform layer of rice, approximately 2 or 3 grains thick. Dampen your fingers again and remove any excess rice.

Next, place the sushi fillings in a single strip down the center of the nori sheet, from left to right. Experiment with the quantities to find your preferred ratio, making sure not to overstuff, as it may hinder the roll from closing properly.

rice on nori
unrolled sushi

Moisten your hands once more to remove any remaining rice, then begin rolling by grasping the rolling mat and lifting it. Try to tuck in the lifted side of the sushi, keeping the cling film with the rolling mat rather than tucking it in.

If successful, continue rolling by pulling the mat over the nori sheet, ensuring the tucked-in portion remains secured. Maintain a tight grip on the mat and roll the sushi until reaching the last pieces of rice, while leaving the “lid” of the nori open. Apply gentle pressure on the mat to shape the sushi firmly.

rolled sushi before closing

Use a bit of water to moisten the lid, allowing it to stick. Continue pulling on the mat to seal the sushi. Give a gentle squeeze to the sushi roll, ensuring it maintains a firm shape. It may take some practice, but if executed correctly, you will achieve a well-formed and tightly rolled spicy shrimp roll. Congratulations!

Rolled sushi

Inside out roll

To create an inside-out roll, return to the step where you covered the nori sheet with rice, but this time, do not leave an opening. Fully coat the nori sheet with rice, being a bit more cautious than when rolling normally. Sprinkle some sesame seeds, then flip the nori sheet so that the rice faces downward. Add the fillings and roll as usual. There’s no need to moisten the lid before closing!

rice on nori inside out
inside out roll
inside out roll

Now, remove the mat and cling film from the sushi and place it on a cutting board. Use the sharpest knife available to cut the sushi. The knife should be exceptionally sharp to ensure clean cuts without applying pressure. Precisely slice through the center of the sushi, then align the two halves parallel to each other and repeat the process. This will result in four parallel pieces of sushi. Halve each of them once more. You can refer to this video for a clear visualization of the technique.

first cut
cut #2&3

Now simply choose some garnish like Japanese mayo, sriracha sauce, sesame seeds or all of the above! Serve with some pickled ginger, wasabi and soy sauce.

Definitely try out this sushi recipe and it’s variations, consider making more than one of my sushi recipes in one go to have lots of sushi, have a lot of freedom to experiment and simply because it’s way more convenient to make more in one go. Find my other sushi recipes here: spicy tuna sushi, spicy salmon sushi, fried sushi.

Let me know what you think and enjoy!

Served sushi

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