Homemade Shrimp Sushi Rolls
Ingredients
- For the Sushi Rice
- 2 cups sushi rice (short-grain Japanese rice)
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- For the Shrimp Filling
- 1 pound cooked shrimp, chopped or halved lengthwise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- For the Rolls
- 8 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, julienned
- Cream cheese strips (optional)
- Sesame seeds for sprinkling
- Soy sauce, spicy mayo, or eel sauce for serving
Instructions
- Cook the sushi rice until tender, then season with vinegar, sugar, and salt.
- Prepare shrimp by tossing with soy sauce and sesame oil.
- Lay a sheet of nori on a bamboo sushi mat.
- Spread rice evenly over the nori, leaving a small border at the top.
- Arrange shrimp and vegetables in a horizontal line.
- Roll tightly using the bamboo mat.
- Slice into even pieces using a sharp, wet knife.
- Serve with soy sauce and toppings of choice.