Easy Shrimp Sushi Recipe
Updated Aug 22, 2024
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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!
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.
A few pointers when making your sushi: be sure you get sushi rice, which is short grain and sticky. It will keep together better than long-grain, than a drier rice like basmati rice! Also, chop your cooked shrimp into small bits and slice the avocado and cucumber nicely and thinly (see photos below). This will help make rolling up the seaweed much easier and cutting the rolls into bite-sized pieces much smoother than if you have huge chunks of veggies and shrimp inside.
Table of Contents
Why You’ll Love This Recipe
- Many types of sushi are healthy due to their use of lean proteins, omega-3 fatty acids (from fish), and nutrient-rich seaweed. Sushi can be a nutritious meal option when prepared with minimal or no added fats and oils.
- Sushi tends to be known for how beautiful it is, both the art of making it and it’s presentation.
- Sushi has a long history of craftsmanship and tradition. The appreciation for sushi extends beyond its taste to include cultural aspects such as sushi etiquette, presentation, and the artistry involved in making it!
Recipe Ingredients
- Uncooked sushi rice — unfortunately you do need sushi rice so it holds together
- Large shrimp
- Butter
- Rice vinegar — apple cider vinegar in its place with a 1:1 ratio.
- Garlic
- Cucumber
- Avocado
- Seaweed papers
- Soy sauce and wasabi — for serving
See the recipe card below for full information on ingredients and quantities.
How To Make Easy Shrimp Sushi
- Cook rice according to package instructions. Place the butter and garlic in a small saucepan over medium heat. Cook the shrimp until they are pink.
- When the rice is done cooking, add the rice vinegar to it and stir to combine.
- Place a seaweed sheet in your working area, spread 1/5 the rice on the sheet, and add shrimp, avocado, and cucumber in a row along the bottom third of the seaweed.
- Roll everything up and cut it into bit-size pieces. Repeat with remaining ingredients.
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!
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.
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.
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.
Expert Tips
- 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!
- Use a sharp knife to ensure clean cuts and neat presentation of sushi rolls.
- To mix it up you could add some carrot shavings, radish sprouts, or asparagus.
More Easy Dinner Recipes To Consider
From Scratch Recipes
Slow Cooker Recipes For Spring
Beef Recipes
Julia Child’s Beef Bourguignon
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
My favorite Easy Shrimp Sushi Recipe
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
Instructions
- 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.)
- While rice is cooking, place the butter and garlic in small saucepan over medium heat. Add the shrimp when the garlic starts to smell.
- Cook the shrimp until they are pink. Remove from heat and cut all of the shrimp into small pieces.
- When the rice is done cooking, add the rice vinegar to it and stir to combine.
- 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.
- Roll everything up and cut into bit size pieces. Repeat with remaining ingredients.
- Serve with soy sauce and wasabi.
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.
- Wet your hands slightly with water to prevent the rice from sticking.
- Sushi-making takes practice to perfect shaping rice and slicing ingredients. Don’t rush; take your time to ensure each piece looks and tastes great.
- Feel free to experiment with different toppings, sauces, or garnishes to personalize your shrimp sushi experience.
Thanks for sharing. I love it!
Sad…I have the bamboo mats to make these and I LOVE them, but Marc doesn’t. 🙁
I guess I’ll just need to make them for Hannah and me for lunch sometime!
No way!! I am so trying this. Thank you!
I love sushi!!! Me and george made some over xmas with my family and it was soo fun! my favorite that I made had avocado, cucumber, red bellpepper, cream cheese and sprouts inside – no meat! And so good! And you should try rolling it with the rice on the outside too, it tastes better (in my opinion) 😀