7 Sushi Roll Recipes With Shrimp

There’s a reason why I love shrimps so much – they are quick to make and can be easily incorporated in various types of dishes. They are my go-to food for a quick Sunday brunch, a fun summer cookout, or a romantic date night. Ask about my favorite sushi pairings and it has to be sushi with shrimp.  

I am a fan of shrimp prepared in a myriad of ways – tempura, steamed, baked, grilled, boiled, etc. Although shrimp sushi rolls are one of my favorites, the astronomical bill at the end of a wonderful meal can be a buzz killer. To avoid such unpleasant surprises, I decided to make my own shrimp sushi rolls.

Trust me, it’s more fun trying different types of sushi roll recipes with shrimp at home than eating out at a restaurant. You have the liberty to choose your own ingredients, go easy with the sauces or carbs, and most importantly enjoy as many shrimp rolls you want.

If that makes you want to surprise your family or friends with a sushi dinner today, here are 7 exciting sushi roll recipes with shrimp. Be warned that after you try these, your sushi-making skills will be popular and self-invited guests may start rolling in!

#1. Shrimp Maki Sushi Roll

Let’s start with the most traditional and simple style of making shrimp sushi rolls. When learning a new dish, it’s always better to master the basics first, so here’s the basic shrimp maki roll for you.

 What you will need:

• 2 cups of seasoned sushi rice
• 1 Japanese Cucumber
• 8 oz. Shrimp
• 3 Low-Fat Cream Cheese
• Nori sheets
• 12 Chives
• Sriracha
• Soy Sauce
• Wasabi

Instructions

Start by cooking sushi rice at least 30 minutes before dinner. When the perfect texture is reached, allow it to cool and then season with vinegar, sugar, and salt. I have created an article that contain step-by step instructions on how to cook and season sushi rice.

Prepare the ingredients while the rice cooks. Cut the cucumber into half and then slice it into thin strips. Cut the washed shrimps into half. Cut the low-fat cheese into strips too. If the cheese is not hard enough, keep inside the refrigerator for 10 minutes before using it.

Fill a medium pot with 4 cups of water and keep on medium heat. When the water simmers, add the shrimp halves and cook for 2-3 minutes. When the shrimps turn pink and hard to touch, remove from water and let them cool. Make sure you do not overcook.

Place the bamboo mat on the table and put the nori sheet over the mat, rough side up. Now, moisten your hands and take a medium ball of sushi rice. Spread it evenly over nori, leaving 1 inch of the sheet on the side away from you.

Brush a little wasabi on the rice where you will put the fillings. Now, arrange the fillings towards the middle of the rice layer – cucumber, cheese strips and then chives.

Lift the bamboo mat slightly from your side and start rolling. Apply gentle pressure as you roll to make a compact cylinder shape. When you reach the end, moisten the nori sheet and seal the edges. 

 Take a sharp sushi knife like this and cut the shrimp maki roll into 6-8 equal pieces. Serve immediately with wasabi, soy sauce, and pickled ginger (gari).

#2. Spicy Shrimp Sushi Roll

This is a contemporary western-style sushi recipe, but the ease of preparation and amazing taste makes it one of the best sushi roll recipes with shrimp. I have used shrimps as the only filling in this sushi roll to keep it light and enjoy the full flavors of shrimp, but you may add cucumber or avocado slices as optional.

What you will need:

• 12 oz. farm-raised shrimp with shells on
• 2 cups of cooked and seasoned suhi rice
• 1 tsp sriracha
• 1 tbsp Mayonnaise
• 1/2 tsp shichimi togarashi
• 1/2 tsp Masago

Instructions

First cook the sushi rice and season it well by following the instructions mentioned in this guide. When you have done it correctly, half of the task is accomplished.

If the shrimps are frozen, thaw them completely by placing the sealed bag under running tap water. Now, put a medium sauce pan on the stove and add water. Bring it to boil.

Add thawed shrimps with shells on to the boiling water. Add a dash of salt, pepper, and lemon to bring out the delicate flavors. I prefer keeping the shells because it increases the flavor and prevents the flesh from curling too much. It also becomes easier to remove the shells.

Make sure the shrimps boil for only 120 seconds because anything beyond that will over cook the shrimps. It should be in a ‘C’ shape when cooked, not ‘O’. Transfer the boiled shrimps into icy cold bath. Remove the dark vein and outer shells.

Pat dry shrimps in paper towel and when they are completely dry, use a sharp knife to cut into small pieces, about 5 pieces of each shrimp. In a bowl, add the sliced shrimps, mayo, sriracha, shichimi togarashi, and masago. Mix thoroughly.

Place a bamboo mat on a plain surface and cover with plastic sheet. Keep the nori sheet on the covered mat. Take half cup of seasoned sushi rice and spread it over the nori sheet evenly. Flip over the seaweed to have the rice side facing downwards.

Now, add 3-4 spoons of spicy shrimp salad on the nori side, towards the middle of the sheet. Lift the bamboo mat and start rolling. Apply gentle pressure to ensure that the fillings stay intact. Seal the edges with a few drops of water.

Take a Japanese knife and cut the spicy shrimp roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.

#3. Baked Lime Shrimp Sushi Roll

If your family is crazy about shrimps, here’s a delicious way to zest up your seafood filling with lime. Try this amazing recipe for your next sushi dinner and you will be proclaimed as the master chef of the house.

What you will need

• 2 cups seasoned sushi rice
• Nori sheets
• Japanese cucumber, cut into thin strips
• 1 lb. shrimps, peeled and deveined
• 2-3 lime juice
• 1/4 cup red enchilada sauce
• 2 tablespoon taco seasoning mix
• 2 tablespoon vegetable oil
• 1 teaspoon garlic powder
• Black pepper, freshly ground
• Cilantro, freshly chopped for garnish

Instructions

Cook and season the sushi rice as mentioned in my article. Make sure the sushi rice is at room temperature when you start working.

Take a bowl and mix enchilada sauce, lime juice, taco seasoning, garlic powder, vegetable oil, and pepper seasoning. Add the shrimps and mix until they are completely coated.

Let the shrimps marinade for 20 minutes. Now, heat the grill to medium-high and skewer the shrimps. Grill them until they turn pink and slightly charred, about 3 mins each side.

Place the bamboo mat on the kitchen table and cover with a cling film. Keep the nori sheet on it and spread half cup of sushi rice over the nori. Sprinkle sesame seeds over the rice for a crunchy texture.

Turn the seaweed upside down and on the nori side, arrange 4-5 pieces of grilled shrimps in a straight line towards the middle. Place a few cucumber strips beside the shrimp.

Now, lift the sushi mat from your end and start rolling. Apply gentle pressure as you roll to get a compact shape. Seal the nori by moistening the edges.

Wet the blade of a sushi knife and cut into 6-8 pieces. Take masago in a plate and roll each pieces over it to cover with bright orange fish eggs. Serve with soy sauce and wasabi.

#4. Chicken Fried Shrimp Sushi Roll

I know when talking about the best sushi roll recipes with shrimp, the first name that comes to the mind is shrimp tempura roll, so it may come as a surprise to find not it in this list. I think shrimp tempura sushi roll has become common these days and I have covered it step-by-step in this article. So, I decided to include a new variation of fried shrimp roll: 

What you will need:

• Seasoned sushi rice
• Nori sheet
• Japanese cucumber
• 1 lb. shrimp, peeled and deveined, keep the tail part
• 1/4 cup whole milk
• 1 large egg
• 1 cup all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 1/4 tsp paprika
• Cayenne pepper
• Canola oil for frying

Instructions:

Cook sushi rice as per the instructions mentioned in this article. Make sure you use only shinmai variety of short grain rice like these to get the perfect texture.

Season the shrimps with salt and pepper, and keep aside. In a shallow bowl, mix flour, cayenne pepper, and paprika. Add salt and pepper to taste. In a separate bowl, whisk together egg, milk, salt and pepper.

Put a cast iron skillet like this on the gas stove on medium-high heat and add oil to it. Now, roll each shrimp in the flour mixture to coat both sides, then dip in the egg mixture and roll again in flour. Put the shrimps in hot oil and cook for 1-2 minutes each side.

Lay the bamboo mat on the kitchen counter and cover it with plastic sheet. Place the nori sheet over the covered mat and spread half cup of seasoned rice on it.

To make a traditional fried shrimp tempura roll, arrange 3-4 fried shrimps towards the middle of the rice, keep the tail part protruding outwards. Add cucumber strips to the side of the shrimps to add crunchiness to the roll.

Lift the bamboo mat from your end and start rolling compactly. At the end, seal the nori with a few drops of water. Take a sharp sushi knife, moisten the blade and cut the sushi roll into 6-8 equal pieces. Serve with wasabi, soy sauce, and pickled ginger.

This recipe can also be used to make an inside-out roll. Just flip the nori sheet after you spread rice on it. Arrange the filling over the nori sheet and then roll with the help of the bamboo mat. Cut into 6-8 pieces and serve immediately.

#5. Riceless Shrimp Sushi Roll

If you are on a Keto diet, looking for ways to cut back on carbs on everything, including your fav sushi rolls then here’s a healthy recipe for you. This style of sushi is easy and quick to prepare as there’s no hassle of cooking sushi rice. So, let’s get started.

What you will need:

• 1 Japanese Cucumber
• Red bell pepper, finely chopped
• Red bell pepper, cut into chunks
• 3 ounces cooked Shrimp, finely chopped
• 3 ounces of cooked Shrimp, cut into small pieces
• 1/2 Avocado, pit removed, peeled and cut into slices
• 1 tsp lime juice
• Softened low-fat Cream cheese
• Toasted sesame seeds

Instructions:

In this recipe, we will be using cucumber strips to roll the sushi so this part is really important. Peel the cucumber and use a  mandolin slicer to make thin strips of cucumber, about 1/8^th inch thickness.

Place each strip on paper towels and press them to ensure that excess moisture content is removed. Set the dried strips aside.

Take a small bowl and evenly mix softened low-fat cream cheese, finely chopped bell pepper and shrimps.

Press one side of the cucumber strip against the toasted sesame seeds so that they stick on. Now, place it on the working surface, sesame side down.

On the other side of cucumber strip, spread a spoonful of cream cheese mixture to cover the entire area. Now, add the large pieces of shrimp, red bell pepper, and avocado.

Start rolling the cucumber strip from one end and apply gentle pressure to get a compact form. Seal the edge with the help of cream cheese on the other end.

Sprinkle some more toasted sesame seeds on the top. Refrigerate for about 10 minutes and then serve with soy sauce, wasabi, and pickled ginger.

#6. Steamed Shrimp And Asparagus Roll

If you want a quick and hassle-free snack to satisfy the shrimp sushi roll cravings, here’s a recipe that doesn’t take a lot of time to cook but tastes great.

What you will need:

• 2 cups of seasoned sushi rice
• 1 lb. medium shrimp, steamed and seasoned with salt and pepper
• Nori sheets
• Asparagus, blanched and halved horizontally
• 1 to 2 tbsp toasted sesame seeds

Instructions

Cook sushi rice perfectly and then season it with vinegar, salt, and sugar. I have created an article to help beginners learn how to cook sushi rice in a cooker or pot.

Place the bamboo mat on the kitchen table and cover it with plastic wrap. Keep the nori sheet on it, rough side facing up.

Moisten your hands and take a medium ball of seasoned sushi rice. Spread it evenly over the nori sheet, leaving 1 inch gap on the other side.

Turn the nori sheet upside down to make the inside-out style sushi. Arrange 3-4 steamed shrimps in a line towards the middle of the nori. Keep the blanched asparagus beside the shrimps.

Keep your fingers below the bamboo mat towards you and start rolling to make a compact roll. When your each the other end, seal the edges by moistening the nori.

Use a sharp Japanese knife to cut the uramaki roll into 6-8 pieces. Roll the pieces over a plate containing toasted sesame seeds and serve with wasabi, soy sauce, and pickled ginger.

#7. Futomaki Roll With Shrimp, Tamago, Tuna, And Surimi

Until now I have listed recipes with shrimp as the only filling or paired with 1-2 extra ingredients. Here’s a futomaki recipe that contains shrimps with a lot of other ingredients to create a special fat roll for the special occasions.

What you will need:

• 2 cups of seasoned sushi rice
• Nori sheets (seaweed)
• Steamed shrimps
• Sushi-grade Tuna
• Imitation crab sticks (surimi)
• Tamagoyaki (see the recipe here)
• Broccolini, blanched

Instructions:

Follow the instructions mentioned in this article to cook sushi rice and season it well with vinegar, salt, and sugar.

Start preparing the fillings by making 2-3 slits on the belly part of shrimp to straighten it out. Cut the sushi-grade tuna and tamagoyaki into strips. Also, cut the imitation crab stick into half, lengthwise.

Boil the Broccolini for a few minutes in hot water and then transfer it to icy water to retain the crispiness. Squeeze out excess water and keep aside.

Put the bamboo mat on the table and put the nori over it, rough side facing up. Take half cup of seasoned sushi rice and spread it over the nori sheet..

Towards the middle of the rice layer, arrange the Broccolini, steamed shrimps, imitation crab sticks, sushi-grade tuna, and tamagoyaki.

Lift the sushi mat from your end and start rolling compactly so that the rice and ingredients stay together. Now, moisten the blade of a sushi knife and cut the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.