Spicy Shrimp Sushi Roll (Print Version)
# Ingredients:
→ For the sushi
01 -
1 recipe sushi rice, cooled
02 -
8 oz imitation crab sticks, finely chopped
03 -
3 Tbsp Japanese Kewpie mayonnaise
04 -
1 ripe avocado, sliced
05 -
1/2 English cucumber, cut into strips
06 -
8 sheets toasted nori seaweed, cut in half
07 -
Toasted white sesame seeds for sprinkling
08 -
Black sesame seeds for sprinkling
09 -
16 tempura fried shrimp, tails removed
→ Toppings
10 -
Unagi sauce for drizzling
11 -
Spicy mayo for drizzling
12 -
Soy sauce and wasabi for serving
# Instructions:
01 -
Make the sushi rice according to your favorite recipe. Using a rice cooker works best! Allow it to cool completely before assembling the rolls.
02 -
Chop the imitation crab into small pieces and mix it with the Japanese Kewpie mayonnaise in a bowl. Set aside while you prepare the other ingredients.
03 -
Wrap your bamboo sushi mat in plastic wrap to make cleanup much easier. Have a small bowl of water nearby to keep your hands wet while working with the sticky rice.
04 -
Place a half-sheet of nori on the bamboo mat (cutting off about 1/4 of a full sheet gives the perfect rice-to-filling ratio).
05 -
With wet hands, spread a thin, even layer of sushi rice over the nori. Be gentle so you don't mash the rice - just use enough pressure to create an even layer. Keep wetting your fingers to prevent sticking.
06 -
Sprinkle both white and black sesame seeds over the rice, then carefully flip the entire sheet over so the rice faces down on the mat.
07 -
Along the center of the nori (rice-side down), arrange a line of the crab mixture, cucumber strips, avocado slices, and two pieces of tempura shrimp with tails removed.
08 -
Using the bamboo mat, begin rolling from the edge closest to you, tucking in the filling as you go. Apply gentle pressure to keep the roll tight but not squashed. Continue rolling until completely sealed.
09 -
With a sharp knife (keeping it wet between cuts), slice the roll into 8 equal pieces. Drizzle with spicy mayo and unagi sauce, then serve with soy sauce and wasabi on the side.
# Notes:
01 -
Trim the nori sheets - Using less than a full sheet gives the perfect balance of rice to fillings.
02 -
Press the rice gently - Be careful not to mash the rice when spreading it on the nori.
03 -
Keep your hands wet - This prevents the rice from sticking to your fingers and makes the whole process less frustrating.
04 -
For straight shrimp - Slice down the back of the shrimp before tempura frying to keep them from curling.