Spicy Sushi Roll with Shrimp and Avocado Recipe
This Easy Homemade Dragon Roll Delight combines the perfect sticky sushi rice with fresh cucumber, creamy avocado, and savory shrimp or crab meat wrapped in nori and enhanced by a spicy sriracha sauce and toasted sesame seeds. It’s a delicious sushi roll that is approachable for home cooks, delivering restaurant-quality flavors and textures in under an hour.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 sushi rolls (about 32 pieces)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Halal
Ingredients
For the Sushi Rice
- 2 cups sushi rice (essential for achieving the perfect sticky texture)
- 1/4 cup rice vinegar (adds tangy flavor)
- 2 tablespoons sugar (balances the vinegar’s acidity)
- 1 teaspoon salt (enhances flavor)
For the Filling
- 4 sheets nori (provides structure and flavor)
- 1 medium cucumber (use English cucumber for no seeds)
- 1 medium avocado (ripe for creamy texture)
- 1/2 cup cooked shrimp or crab meat (for protein)
For the Flavor Boost
- 2 tablespoons sriracha sauce (adds a spicy kick)
- 2 tablespoons toasted sesame seeds (for garnish)
Instructions
- Prepare Sushi Rice: Rinse sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package directions until tender. While still warm, gently fold in rice vinegar, sugar, and salt to season and provide the characteristic sticky sushi texture.
- Slice the Fillings: Slice the cucumber and avocado into thin strips, ensuring uniform thickness for easy rolling. If using shrimp or crab meat, slice into bite-sized pieces for balanced distribution in the roll.
- Set Up Rolling Station: Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Place a sheet of nori on the mat with the shiny side facing down.
- Spread Rice on Nori: Wet your hands to prevent the rice from sticking. Take about 1 cup of prepared sushi rice and evenly spread it over two-thirds of the nori sheet, pressing gently to adhere without crushing the grains.
- Add Fillings: Arrange shrimp or crab, cucumber, and avocado in a horizontal line across the center of the rice-covered nori. Drizzle with sriracha sauce if you desire a spicy flavor boost.
- Roll the Sushi: Lift the edge of the bamboo mat closest to you and roll it over the filling tightly, guiding the sushi into a cylindrical shape as you continue rolling away from yourself until the entire sheet is rolled.
- Cut and Serve: Using a sharp knife dipped in water to prevent sticking, cut the roll into eight equal pieces. Garnish with toasted sesame seeds and serve with soy sauce and extra sriracha for dipping.
Notes
- Using warm rice helps the vinegar and seasoning absorb better.
- Keep your hands wet when handling sushi rice to prevent sticking.
- Plastic wrap over the bamboo mat ensures easier cleanup and prevents rice from sticking to the mat.
- Use a very sharp knife and dip it in water before each cut to get clean sushi slices.
- Substitute shrimp or crab with cooked tofu or vegetables for a vegetarian option.
