This deliciously simple shrimp sushi recipe is perfect for a fancy dinner at home that isn’t hard to make but tastes great in every way!
You don’t have to save sushi for a fancy restaurant or takeout. With this easy and delicious recipe, you can make it at home!
Sushi is a delicious and healthy meal that is often thought to be complicated to make at home. However, with a few simple tips, preparing cooked shrimp for homemade sushi rolls is easy. This article will provide everything you need to know to cook shrimp properly for sushi, assemble beautiful rolls, and enjoy restaurant-quality sushi in the comfort of your own kitchen.
Choosing the Right Shrimp
The first step is selecting high-quality shrimp Here’s what to look for
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Raw, shell on shrimp – Peeled shrimp lacks flavor from the shells.
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Large size – 16/20 or 21/25 count per pound. Large pieces are easier to cut and roll
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Fresh, not frozen – Fresh shrimp has better texture. Check the seafood counter.
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Wild caught or sustainably farmed – Better flavor and environmentally friendly.
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Spot prawns or Gulf shrimp – Sweet, tender meat perfect for sushi.
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Bright color with translucent flesh – Sign of freshness with no odor.
Avoid pre-cooked, frozen, or previously peeled shrimp. The quality won’t be as high.
Prepping the Shrimp
Once home:
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Rinse shrimp under cold water and pat dry.
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Leave shells on but use kitchen shears to carefully cut along the inside curve of the shrimp to expose the vein.
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Use a paring knife to lift and remove the vein.
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Leave tails on for presentation or snip off with shears for easier rolling.
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Give peeled shrimp a quick rinse then pat very dry with paper towels. Any excess moisture will make your sushi mushy.
Cooking the Shrimp Perfectly
Shrimp cooks very fast, usually just 1-2 minutes. Follow these tips for perfect texture:
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Heat a skillet over medium high heat. No oil needed if using a nonstick pan.
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Arrange shrimp in a single layer without overcrowding. Work in batches if needed.
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Cook 1-1 1/2 minutes per side until opaque and pink. No longer or they’ll be rubbery.
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Transfer to a plate and pop into the fridge for 5 minutes to cool quickly. Chilling firms them up.
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Cut shrimp into 1/2 inch pieces. Smaller pieces make rolling easier.
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Return to fridge until ready to use.
Undercooked shrimp results in a gummy texture. But avoid overcooking too. You want tender, not tough.
Assembling Shrimp Sushi Rolls
Once your shrimp is prepped and chilled, you’re ready to assemble sushi rolls:
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Cook sushi rice according to package directions. Gently stir in rice vinegar.
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Lay a nori sheet shiny side down on a bamboo rolling mat. Spread rice evenly, leaving a 1 inch border.
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Arrange shrimp pieces in a line across the bottom third of the rice.
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Add other fillings like avocado, cucumber, carrot, etc in lines.
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Roll up the mat, pressing gently to form a tight cylinder.
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Seal the roll with a bit of water.
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Slice into rounds and serve with soy sauce, wasabi, and pickled ginger.
With the shrimp perfectly cooked ahead of time, the rolls come together in minutes for an elegant presentation.
Shrimp Sushi Variations
Some delicious shrimp sushi options include:
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Spicy shrimp – Toss cooked shrimp with sriracha or chili garlic sauce.
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Coconut shrimp – Roll cooked shrimp in panko and coconut flakes before frying.
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Tempura shrimp – Fry shrimp in light tempura batter for extra crunch.
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Garlic shrimp – Saute raw shrimp in garlic butter before slicing.
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Chili shrimp – Marinate raw shrimp in a blend of chili sauce, lime juice and cilantro.
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Lemon shrimp – Marinate raw shrimp in lemon juice, olive oil, salt and pepper.
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Bamboo shrimp – Skewer a whole cooked shrimp tip to tail.
The possibilities are endless when it comes to combining shrimp with colorful vegetables, fresh herbs, creamy sauces, and spices for eye-catching sushi.
Frequently Asked Questions
Should I use raw or cooked shrimp?
Always cook shrimp first to eliminate any risk of bacteria or parasites. Raw shrimp should be avoided.
Is it okay to use frozen shrimp?
Fresh is best, but previously frozen shrimp works too. Just thaw overnight in the fridge before use.
Do I need a bamboo mat to roll sushi?
A bamboo mat makes rolling easier but you can use a soft towel in a pinch. Just keep it tight.
How do I cut sushi rolls neatly?
Use a sharp, very thin-bladed knife. Rinse the blade between each slice for clean cuts.
Can I prepare sushi rolls in advance?
Yes, just cover tightly in plastic wrap. Sushi rolls can be made 1-2 hours ahead.
With perfectly cooked, chilled shrimp and a few practice runs, you’ll be rolling creative shrimp sushi combinations like a pro. Impress your family and friends with your sushi skills!
At-Home Easy Shrimp Sushi
Have you ever thought about whether you could make sushi at home? Before I tried it, I thought it would be too fancy or hard to repeat in my kitchen. I learned that it’s not hard at all—as long as you have the right ingredients, you’ll be fine (and have a delicious meal).
When you make your own sushi, make sure you get sushi rice, which has short grains and is sticky. Also, cut the cooked shrimp into small pieces and slice the avocado and cucumber very thinly (see pictures below for examples). This will help the dish stay together better than long-grain, dry rices like basmati rice. That way, it will be much easier to roll up the seaweed and cut it into bite-sized pieces than if it had big chunks of vegetable and shrimp in it.
To make it a little spicier, mix some mayo and sriracha together and drizzle it over the shrimp, vegetables, and rice before rolling them up. It tastes great, and if you like spicy food, you will love it. Bon appetit!.
How to make shrimp sushi:
- Cook rice according to package instructions.
- Slowly add the garlic and butter to a small saucepan. Add the shrimp when the garlic starts to smell.
- Cook the shrimp until they are pink. Take the shrimp off the heat and cut them all into small pieces.
- After the rice is done cooking, add the rice vinegar and mix it in.
- Put a sheet of seaweed on the work surface and spread out one fifth of the rice. Then, line up the shrimp, avocado, and cucumber in a row along the bottom third of the seaweed.
- Roll everything up and cut into bit size pieces. Repeat with remaining ingredients.
- Serve with soy sauce and wasabi.
