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Spicy Shrimp Sushi Roll Bowl Recipe

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4 from 84 reviews

This Spicy Shrimp Sushi Roll Bowl recipe combines perfectly seasoned sushi rice, tender shrimp mixed with spicy sriracha mayo, fresh cucumber and avocado, all wrapped in nori seaweed. It offers a delicious homemade sushi experience, featuring a harmonious balance of tangy, spicy, and creamy flavors, perfect for sushi lovers looking to make an easy yet impressive meal at home.

Ingredients

Rice and Seasoning

  • 1 1/2 cups sushi rice or short-grain white rice
  • 4 Tablespoons rice vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sugar

Shrimp Mixture

  • 1 Tablespoon coconut oil
  • 1 pound shrimp, peels and tails removed
  • 2 Tablespoons + 1 teaspoon tamari or coconut aminos
  • 1 lime (divided juice)
  • 2 Tablespoons mayonnaise
  • 1-2 Tablespoons sriracha sauce

Additional Ingredients

  • 4-5 nori seaweed wrappers
  • 1/2 English cucumber
  • 1/2 avocado
  • Toasted sesame seeds (optional)
  • Extra sriracha sauce (for garnish)

Instructions

  1. Cook the Rice: Put the sushi rice in a medium saucepan with 2 cups of water and let it soak for 15 minutes. Then bring it to a boil, cover, reduce heat to medium-low, and cook for 15 minutes. Remove from heat and let it sit covered for another 10 minutes to finish steaming.
  2. Cook the Shrimp: Heat the coconut oil in a large skillet over high heat. Once hot, add the shrimp, 2 tablespoons tamari, and juice from half the lime. Cook until the shrimp are just pink and cooked through, then transfer to the food processor bowl to cool.
  3. Prepare the Rice Seasoning: In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a medium bowl, fluff with a fork, and gently fold in the vinegar mixture. Cover with a tea towel and set aside.
  4. Make the Spicy Shrimp Salad: Pulse the cooled shrimp in the food processor a few times to roughly chop. Add mayonnaise, 1-2 tablespoons sriracha, 1 teaspoon tamari, and juice from the remaining half lime. Pulse until the shrimp is minced and the mixture is well blended.
  5. Prepare Vegetables: Thinly slice the cucumber and avocado into strips. Have a bowl of warm water ready to assist with rolling.
  6. Assemble Sushi Rolls: Lay a bamboo sushi mat on a cutting board and place a nori sheet shiny side down. Spread about 1/2 cup of sushi rice evenly on the nori, leaving about an inch edge near you uncovered.
  7. Add Filling: Spoon 2-3 tablespoons of the shrimp salad evenly over the uncovered edge of the nori, then top with cucumber and avocado strips. Sprinkle with toasted sesame seeds if desired.
  8. Roll the Sushi: Use the bamboo mat to lift the edge closest to you and roll tightly over the filling. Continue rolling until fully wrapped, then squeeze the roll firmly with the mat. Carefully remove the mat.
  9. Slice the Rolls: Using a sharp serrated knife, slice the roll into 1-inch-wide pieces. Wipe the knife between cuts for cleaner slices.
  10. Serve: Serve the sushi rolls with additional sriracha mayo, extra sriracha sauce, and tamari for dipping if desired.

Notes

  • For milder spice, adjust the sriracha amount to your taste.
  • Using sushi rice or short-grain white rice provides the best texture for sushi rolls.
  • Letting the shrimp cool before processing prevents overheating and helps maintain texture.
  • If you don’t have a bamboo sushi rolling mat, try using parchment paper or a clean kitchen towel.
  • Practice rolling a few times; the technique improves with experience.
  • To make sriracha mayo, simply mix mayonnaise with sriracha to your desired spice level.

Find it online: https://justsosavory.com/spicy-shrimp-sushi-roll-bowl-recipe/