🍣 Japanese · Main · Medium difficulty · Pescatarian
Shrimp Sushi Rolls
A vibrant Japanese main built around shrimp, seasoned with sushi rice and rice vinegar.
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 4
- Calories
- 460 kcal
- Protein
- 25 g
- Carbs
- 51 g
- Fat
- 17 g
- Course
- Main
About this Japanese rice dish
Shrimp Sushi Rolls is a Japanese main built around large shrimp. It takes about 50 min from start to finish, 15 minutes of prep and 35 minutes of cooking, and serves 4.
Cooking method: rice dish. Difficulty is rated medium. Pescatarian.
Good for: meal prep, one-pot wonders, date night.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g large shrimp, peeled and deveined
- 2 cups sushi rice
- 3 tbsp rice vinegar
- 5 nori sheets
- 1 cucumber, sliced
- 1 avocado
- Soy sauce and wasabi
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Rinse the rice or grains until the water runs clear, then drain.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Cook the rice vinegar in a wide pot with oil until soft and fragrant.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Add the shrimp and cook until lightly browned, about 5 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Stir in the rice with nori sheets, cucumber and avocado and double the volume of hot water or stock.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Cover tightly and cook on low heat for 18 minutes without lifting the lid.
- Heat
- Low, with small lazy bubbles
- Look for
- Small bubbles break the surface gently; the sauce thickens and the food turns tender.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.
Step 6. Rest for 10 minutes, fluff with a fork and garnish with soy sauce and wasabi.
- Heat
- Off, let it sit
- Look for
- Steam slows, juices settle and the dish firms up slightly.
- Why it matters
- Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
- Avoid
- Skipping the rest: juices run out and the dish falls apart.
Chef's tip
Do not lift the lid while the rice steams.
Equipment you will need
- Wide pot with tight lid
- Fine sieve
- Fork
Nutrition per serving
Estimated per serving: 460 kcal, 25 g protein, 51 g carbohydrate and 17 g fat. Roughly 22% of the energy comes from protein, 45% from carbohydrate and 33% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Shrimp Sushi Rolls
Substitutions and variations
- Rinse the rice until the water runs clear to avoid stickiness.
- Brown or wholegrain rice adds fibre; allow 15-20 more minutes of cooking time.
- Cool and refrigerate leftover rice within an hour to reduce food-safety risk.
Frequently asked questions about Shrimp Sushi Rolls
How long does Shrimp Sushi Rolls take to make?
It takes about 50 min in total: 15 minutes of prep and 35 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 460 kcal, with 25 g protein, 51 g carbohydrate and 17 g fat. These are estimates for the recipe's 4 servings.
Is Shrimp Sushi Rolls gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Shrimp Sushi Rolls ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.