Hey sushi lovers! I’ve spent countless hours perfecting my shrimp sushi game, and today I’m super excited to share my foolproof method for making restaurant-quality shrimp sushi rolls at home. Trust me, it’s way easier than you might think!
What You’ll Need
Essential Ingredients:
- 1 cup uncooked sushi rice
- 8 large raw shrimp (peeled and deveined)
- 5 sheets roasted seaweed (nori)
- 1 ripe avocado
- 1 cucumber
- 1 tablespoon butter
- 1 tablespoon rice vinegar
- 1 garlic clove
- Soy sauce and wasabi for serving
Basic Equipment:
- Bamboo rolling mat
- Sharp knife
- Rice cooker (or pot)
- Small saucepan
Step-by-Step Guide
1. Preparing the Rice
- Cook sushi rice according to package instructions
- Once cooked, mix in rice vinegar
- Let it cool to room temperature
Pro tip: Don’t use regular long-grain rice – it won’t stick together properly! Sushi rice is absolutely necessary here.
2. Cooking the Shrimp
Here’s my favorite way to prepare shrimp for sushi
- Melt butter in a pan with crushed garlic
- Cook shrimp until pink (about 2 mins each side)
- Let cool and slice into small pieces
3. Prep Your Fillings
- Slice cucumber into thin strips
- Cut avocado into thin slices
- Have all ingredients within reach
Rolling Your Sushi
- Place nori sheet on bamboo mat
- Spread about 1/5 of rice evenly on nori
- Layer shrimp, avocado, and cucumber at bottom third
- Roll tightly using the mat
- Cut into bite-sized pieces with a wet knife
Some Cool Variations to Try:
-
Spicy Shrimp Roll
- Mix mayo + sriracha
- Drizzle over shrimp before rolling
-
California-Style
- Add cream cheese
- Sprinkle with sesame seeds
-
Dragon Roll
- Layer avocado on top
- Add eel sauce
Tips for Success
- Keep your hands wet while handling rice
- Don’t overstuff your rolls
- Use a super sharp knife for clean cuts
- Store leftover rolls for max 1 day
Common Mistakes to Avoid
❌ Using wrong rice type
❌ Overcooking shrimp
❌ Rolling too loosely
❌ Adding too many fillings
Storage Tips
We’ve found sushi stays good for about a day in the fridge, but honestly, it’s best eaten fresh. The avocado starts getting brown and mushy after a while, so try to eat it all in one sitting!
Final Thoughts
Making shrimp sushi at home might seem scary at first, but I promise it gets easier with practice. My first rolls weren’t perfect, but now I’m making sushi that looks (almost) as good as our local Japanese restaurant’s!
Remember, the key is having fun with it. Don’t stress if your first few rolls aren’t picture-perfect – they’ll still taste amazing!
Would love to hear how your sushi-making adventure goes! Drop a comment below with your experience or any questions you might have.
Happy rolling!
Note: Always use properly cooked shrimp in sushi. Raw shrimp isn’t safe to eat and shouldn’t be used in homemade sushi rolls.
Make sure that your shrimp is completely thawed out before you start.
- Using your thumb on the spine and your fingers on the feet, straighten out the shrimp.
- Take a skewer and pierce the shrimp from head to tail, aiming for the vain along the top. If you successfully hit the vain, you should feel very little resistance!
- Repeat the previous step until you have skewered enough shrimp for your appetite.
- Bring a pot of water to a boil. I usually do this as I’m skewering the shrimp – that way you don’t have to wait for your water to boil.
- Boil the shrimp for about 60 – 90 seconds, or until the meat turns completely white. You want the shrimp to feel firm. Optional: add a dash of lemon juice, salt, or paprika to taste. You can use all three or any combination if you choose.
- After the shrimp have turned a nice orange/white color and have become firm, take them out and put them into an ice bath (Ice and water in a bowl). This helps make sure that the shrimp don’t continue to cook.
- Once the shrimp are cold, peel off the shells, but leave the tip of tails on. This is purely for aesthetic reasons. I leave the tails on in case I want to make Ebi nigiri. If you are only planning on using the shrimp on a roll, you can remove the tails.
How to Prepare SHRIMP for Sushi with The Sushi Man
FAQ
How to prepare shrimp for sushi?
Peel your raw shrimp, place on a skewer to keep them straight while they cook (this’ll help them roll up better), boil in salted water for around 1-2 minutes, rinse in cool water, remove from skewer, marinate in whatever you like for a few mins(soy, ponzu, etc) and make them into your roll or use for nigiri.
What type of shrimp is used for sushi?
Kuruma Ebi (Japanese Tiger Prawn)
Kuruma Ebi, also known as Wheel Shrimp, features a tail that curves like a wheel. In Japanese cuisine, this shrimp is commonly used in sushi and sashimi dishes.
Can you put raw shrimp in sushi?
The reason shrimp is recommended to be avoided raw is because much of it is farmed in questionable conditions. Wild caught deep, cold water shrimp/prawns like Spot Prawns (pink/red when raw) however, are perfectly fine raw and extremely good. You can get them live or frozen meant for raw consumption.Aug 27, 2023
How do you make shrimp sushi taste good?
Getting high-quality, fresh raw shrimp is key to delicious shrimp sushi. To boost flavor, marinate raw shrimp in a simple mixture before cooking: Salt – A pinch of salt enhances natural sweetness. Rice vinegar – 1-2 tsp provides acidic tang to balance richness. Vegetable oil – 1 Tbsp coats shrimp and keeps moist.
What are the best sushi recipes?
1. Spicy Shrimp Roll by Secrets of Sushi 2. Shrimp Nigiri by How to Make Sushi 3. Shrimp Tempura Roll by Munchkin Time 4. Spicy Shrimp Sushi Bake by Flo Lum 6. Tempura Shrimp Uramaki Roll by Sushi and Dessert 7. Avocado and Shrimp Sushi by Maureen Callahan
What is shrimp in sushi?
Shrimp in sushi is a staple part of Japanese cuisine. It brings out a distinct seafood flavor to the dish. We hope that you can have the best sushi for your desired dining experience with these twenty-six unique and delicious shrimp sushi recipes.
How do you cook shrimp sushi?
The best cooking methods for shrimp sushi are sauteing, steaming or quickly boiling. Cook just until the shrimp turn opaque and pink, 1-2 minutes. Overcooking makes shrimp rubbery. Steaming thoroughly cooks the shrimp while keeping them moist and tender.
How to make sushi rice with shrimp?
In a small bowl, combine the vinegar, sugar, and salt. After the rice has cooled a bit, stir well to incorporate the vinegar mixture into the rice. The shrimp should be defrosted now. Dice it into bite-sized pieces. To assemble the bowls, add a scoop of sushi rice and top with diced cucumber, avocado, and chopped shrimp.
How do you choose the best shrimp for sushi?
Choose medium to large shrimp that are approximately 1 ounce each. Small shrimp may overcook. Pick shrimp that smell fresh, not fishy, and are firm to the touch. For presentation, select shrimp with the tails on and shells removed. Getting high-quality, fresh raw shrimp is key to delicious shrimp sushi.