Shrimp Sushi
Experience the perfect balance of flavor and artistry with this homemade Shrimp Sushi recipe! Crafted with tender shrimp, perfectly seasoned sushi rice, and crisp nori sheets, this recipe brings authentic Japanese cuisine to your table. Featuring step-by-step guidance, you’ll learn how to prepare fluffy rice infused with a delicate tang from rice vinegar, sugar, and salt, and master the rolling technique for picture-perfect sushi rolls. The sweet and savory shrimp pairs beautifully with classic accompaniments like soy sauce, wasabi, and pickled ginger, creating a restaurant-quality dining experience in just 50 minutes. Whether you're entertaining guests or indulging in a creative dinner, this sushi recipe is the ultimate guide to elevating your culinary skills and satisfying your craving for fresh, delicious flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 8 pieces raw shrimp
- 0.5 cup soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
- 4 cups water
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain thoroughly.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes.
Remove the rice from heat and let it sit covered for an additional 10 minutes.
Meanwhile, in a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt are dissolved.
Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spoon. Allow rice to cool to room temperature.
In a medium saucepan, bring 4 cups of water to a boil. Add shrimp and cook for 2-3 minutes or until pink and opaque. Drain and pat dry with paper towels.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Wet your hands with water to prevent rice from sticking. Spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Place 2 shrimp along the center of the rice-covered nori.
Carefully roll the sushi tightly away from you using the sushi mat, applying gentle pressure to seal.
Slice the sushi roll into 6-8 pieces with a sharp, damp knife.
Repeat steps 7-11 with the remaining nori sheets, rice, and shrimp.
Serve the shrimp sushi with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 6654 mg | 289% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 746 mg | 16% | |
*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.
