Easy Shrimp Sushi Recipe

The yummiest easy shrimp sushi recipe is such a stellar meal for a fancy at-home dinner that isn’t complicated to make but is satisfying in every way!

Sushi doesn’t need to be saved for a nice dinner out, or take out! You can have it at home with this simple and scrumptious recipe!

At-Home Easy Shrimp Sushi

Ever wondered if you would be able to make sushi at home? Before I ever made it myself, it was one of those things I thought was way too fancy or complicated to replicate in my kitchen. And while it is certainly fancy, I learned it’s not complicated at all! As long as you have the right ingredients, you’ll be set for success (and a delish meal).

A few pointers when making your own sushi: be sure you get sushi rice, which is short grain and sticky. It will keep together better than long grain, drier rices like basmati rice! Also, chop your cooked shrimp into small bits and slice the avocado and cucumber nice and thin (see photos below for example). This will help make rolling up the seaweed much easier and slicing the rolls into bite-sized pieces a lot smoother than if you have huge chunks of veggie and shrimp inside.

And pro tip: to add a little spice, mix up some mayo and sriracha and drizzle it over the shrimp, vegetables, and rice before rolling ’em up! It’s so good and you will love it if you’re a spice fan. Bon appetit!

Is shrimp served raw in sushi?

No way, Jose! At least, not in this recipe. The shrimp in this recipe is deliciously cooked in garlic butter so it’s flavorful and rich — and not raw! Although, some traditional sushi rolls are served using raw fish. They’re pretty good — give one a try at a good sushi spot next time!

What is sushi rice called?

Sushi rice is also known as Japanese rice or sushi meshi. It’s a short-grain rice and it’s starchier than other rice varieties, making it stickier and better inside sushi rolls because it won’t fall apart easily.

Do you need rice vinegar to make sushi?

If you don’t have rice vinegar on hand, you can get away with using apple cider vinegar in its place with a 1:1 ratio.

Can you keep leftover sushi?

I’ve had luck saving sushi for about one day. It won’t go bad if you keep it for a few days, but the avocado will gradually get browner and softer, so it’s best served fresh in my opinion.

How to make shrimp sushi:

1. Cook rice according to package instructions.
2. Place the butter and garlic in small saucepan over medium heat. Add the shrimp when the garlic starts to smell.
3. Cook the shrimp until they are pink. Remove from heat and cut all of the shrimp into small pieces.
4. When the rice is done cooking, add the rice vinegar to it and stir to combine.
5. Place a seaweed sheet on you working area, spread 1/5 the rice on the sheet, add shrimp, avocado, and cucumber in a row along the bottom third of seaweed.
6. Roll everything up and cut into bit size pieces. Repeat with remaining ingredients.
7. Serve with soy sauce and wasabi.

My favorite Easy Shrimp Sushi Recipe

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 40 min
• Cook Time: 20 min
• Total Time: 1 hour
• Yield: Makes 5 rolls 1x

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Description

The yummiest easy shrimp sushi recipe is such a stellar meal for a fancy at-home dinner that isn’t complicated to make but is satisfying in every way!

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Ingredients

• 1 cup uncooked sushi rice
• 8 raw large shrimp, shelled and deveined
• 1 tablespoon butter
• 1 tablespoon rice vinegar
• 1 clove garlic, crushed
• 1 cucumber, cut into thin strips
• 1 avocado, sliced thin
• 5 sheets roasted seaweed papers
• Soy sauce and wasabi for dipping

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Instructions

1. Place uncooked rice and 2 cups of water in rice cooker to cook. Sushi rice is a short grain, very sticky rice. (Or follow package instructions to cook on the stove.)
2. While rice is cooking, place the butter and garlic in small saucepan over medium heat. Add the shrimp when the garlic starts to smell.
3. Cook the shrimp until they are pink. Remove from heat and cut all of the shrimp into small pieces.
4. When the rice is done cooking, add the rice vinegar to it and stir to combine.
5. Place a seaweed sheet on you working area, spread 1/5 the rice on the sheet, add shrimp, avocado, and cucumber in a row along the bottom third of seaweed.
6. Roll everything up and cut into bit size pieces. Repeat with remaining ingredients.
7. Serve with soy sauce and wasabi.

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Notes

• This recipes is also great when you mix a little mayo and sriracha together and drizzle a bit inside the roll to make it spicy.

• Category: main dish
• Method: stove top
• Cuisine: American, Asian

Nutrition Information: YIELD: 4 SERVING SIZE: 1 roll

Amount Per Serving: Calories: 237.2 Fat: 8.7g Cholesterol: 61.5mg Sodium: 1,120.5mg Carbohydrates: 29g Sugars: 5g Protein: 11.6g Vitamin A: 129.5µg Vitamin C: 11.2mg

Keywords: sushi recipe, shrimp sushi, sushi at home, easy sushi recipe

Other Shrimp Recipes You’ll Love

• Shrimp Noodle Stir Fry
• Simple Shrimp Fajitas
• Instant Pot Shrimp Boil
• 30 Minute Stir Fry with Crispy Shrimp
• Linguine Rose with Shrimp

This post was originally published in 2011, and has been updated and rephotographed in January 2020.

Shrimp sushi is a surprisingly simple recipe that’s flavorful, fun, easy, and quick to make any night of the week! If you have kitchen helpers, get them involved with rolling up the sushi rolls!