Shrimp Sushi Roll
Dive into the art of sushi-making with this Shrimp Sushi Roll recipe, perfect for both beginners and seasoned home cooks. Featuring tender cooked shrimp, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori, this recipe delivers restaurant-quality sushi right in your kitchen. With easy-to-follow instructions and minimal prep time, you'll master the technique of rolling sushi using a bamboo mat for the perfect presentation. Pair these rolls with soy sauce, wasabi, and pickled ginger for an authentic experience that's as fun to make as it is to eat. Perfect for a light lunch, dinner, or even a sushi night with friends, this recipe is a delicious introduction to homemade Japanese cuisine.
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Recipe Information
Ingredients
- 1 cup uncooked Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 8 large, cooked Shrimp
- 3 sheets Nori sheets
- 1 ripe, sliced Avocado
- 1 small, julienned Cucumber
- for serving Soy sauce
- for serving (optional) Wasabi
- for serving (optional) Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions; alternatively, bring to a boil, then reduce to low heat, cover and simmer until the water is absorbed, about 20 minutes.
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the vinegar mixture over the rice and combine gently. Allow the rice to cool to room temperature.
Peel and devein the shrimp if necessary, then cook them until just done, or use pre-cooked shrimp if preferred.
Place a bamboo sushi mat on a clean surface, then place one sheet of nori on the mat. With wet hands, spread a thin even layer of sushi rice over two-thirds of the nori sheet. Leave the top third bare.
Arrange a few slices of avocado and a strip of cucumber across the center of the rice. Place 2-3 pieces of shrimp on top.
Using the bamboo mat, start rolling the nori away from you, keeping it tight with gentle pressure. Seal the roll by moistening the end of the nori with water.
Using a sharp knife, cut the roll into 6 equal pieces. Repeat the process with the remaining ingredients to make two more rolls.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.1 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 866 mg | 18% | |
*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.
