Shrimp Maki Sushi
Elevate your sushi-making game with this delightful Shrimp Maki Sushi recipe, perfect for both beginners and seasoned sushi enthusiasts. Featuring tender shrimp, creamy avocado, and crisp cucumber wrapped in perfectly seasoned sushi rice and toasted nori, this homemade sushi is as fresh and vibrant as it gets. The combination of textures and flavors—sweet rice vinegar, succulent shrimp, and tangy pickled ginger—takes every bite to the next level. Easy-to-follow instructions guide you through essential sushi-making techniques, from mastering the art of rolling with a bamboo mat to achieving clean, precise slices. Serve your rolls with soy sauce, wasabi, and pickled ginger for a restaurant-quality sushi experience right at home. Whether you're hosting a sushi night or simply satisfying a craving, this recipe offers a delicious and rewarding culinary adventure.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 8 pieces Large shrimp (peeled and deveined)
- 1 tablespoon Soy sauce
- 4 sheets Seaweed sheets (nori)
- 0.5 pieces Cucumber (julienned)
- 0.5 pieces Avocado (sliced)
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 10 minutes.
While the rice is cooking, prepare the sushi vinegar. In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt are completely dissolved.
Transfer the cooked rice to a large bowl. Drizzle the sushi vinegar over the rice, folding gently with a wooden spoon or spatula to combine. Let the rice cool to room temperature, covering the bowl with a damp cloth to prevent drying.
Cook the shrimp by steaming or boiling them for 3-4 minutes, or until the shrimp turn opaque and pink. Drain and set aside to cool. Once cooled, cut each shrimp in half lengthwise for easier rolling.
Place a bamboo sushi mat on a clean surface, and lay a sheet of nori on top, shiny side down.
Spread a thin layer of cooled sushi rice evenly over two-thirds of the nori sheet, leaving the top third uncovered to seal the roll.
Arrange 2-3 shrimp halves, cucumber julienne, and avocado slices horizontally on top of the sushi rice.
To roll, gently lift the edge of the bamboo mat closest to you and roll it away, enclosing the filling tightly. Apply light pressure to form a cylinder shape, wetting the uncovered edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori sheets and filling ingredients.
Using a sharp knife, slice each roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Serve the Shrimp Maki Sushi with wasabi, pickled ginger, and soy sauce on the side.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
