Spicy Shrimp & Avocado Sushi Rolls
These spicy shrimp and avocado sushi rolls are a delightful blend of fresh, creamy, and spicy flavors. Perfect for a light meal or appetizer, they are sure to impress.
Equipment
- rice cooker
- small saucepan
- large bowl
- sushi mat (makisu)
- sharp knife
- platter
Ingredients
Sushi Rice
- 1 ½ cups short-grain sushi rice
- 2 cups water for cooking rice
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Fillings & Garnish
- 8 oz cooked shrimp peeled, deveined, tails removed, halved lengthwise
- 1 English cucumber cut into thin strips
- 1 ripe avocado sliced
- 4 sheets nori seaweed
- 3 tablespoons Sriracha mayo for filling
- Sesame seeds for garnish
- Soy sauce for dipping
- Wasabi for dipping
- Pickled ginger for dipping
Instructions
Prepare Sushi Rice
- Rinse the sushi rice under cold water until it runs clear, then cook according to package directions or using a rice cooker.
- While the rice cooks, combine rice vinegar, sugar, and salt in a saucepan over low heat until dissolved.
- Once cooked, transfer the rice to a large bowl, gently fold in the seasoned vinegar mixture, and fan to cool and make it sticky.
Prepare Fillings
- Slice the English cucumber into thin, matchstick-sized strips and halve the cooked shrimp lengthwise.
- Thinly slice the ripe avocado.
Assemble Sushi Rolls
- Place a sushi mat on a clean surface and lay one sheet of nori, shiny side down, on the mat.
- Moisten your hands with water (and a touch of rice vinegar if desired) to prevent the rice from sticking.
- Spread a thin, even layer of sushi rice over about two-thirds of the nori, leaving a 1-inch border at the top edge, gently pressing it onto the seaweed.
- Arrange a horizontal line of cucumber, shrimp, and avocado across the center of the rice, then drizzle with Sriracha mayo.
- Grasp the edge of the sushi mat closest to you, roll it over the fillings, and tuck the nori and rice under.
- Continue rolling with gentle, even pressure, lifting the mat as you go, and moisten the exposed nori edge with water to seal the roll.
- Wet a sharp knife and slice each roll into 6-8 even pieces, then sprinkle with sesame seeds for garnish.
Serve
- Arrange the sushi rolls on a platter and serve immediately with soy sauce, wasabi, and pickled ginger.
Notes
For best results, use good quality fresh ingredients. If you don't have a sushi mat, you can try using a clean kitchen towel lined with plastic wrap, though a mat makes rolling much easier.