Shrimp Lover Roll Recipe

Rinse and Cook Rice

Place the short-grain sushi rice in a fine-mesh strainer and rinse under cold water, gently rubbing the grains, until the water runs mostly clear (about 3–5 minutes). Drain for 10 minutes. Combine the rinsed rice and 1.75 cups water in a medium pot with a tight-fitting lid. Let sit 30 minutes (optional) to hydrate. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the Rice

While the rice rests, warm rice vinegar, sugar, and salt in a small saucepan over low heat or in the microwave just until sugar dissolves (do not boil). Transfer cooked rice to a large wooden or nonreactive bowl. Gradually fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool and give a glossy finish. Continue folding until slightly sticky and slightly warm (about 3–5 minutes). Cover with a damp towel and keep at room temperature until assembly.

Prepare Shrimp

Pat the shrimp dry with paper towels. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and let cool slightly, then chop each shrimp into 2–3 pieces (for easier rolling and even distribution).

Make Spiced Masago (optional)

If using masago/tobiko, mix 2 tablespoons masago with 2 tablespoons Japanese mayonnaise and 1/2 teaspoon sriracha (adjust spice to taste) to create a creamy topping/filling accent. Reserve about 1 tablespoon for topping and fold remaining gently into the chopped shrimp for sticky texture and briny flavor.

Prepare Vegetables and Avocado

Cut cucumber into thin matchsticks and slice the avocado lengthwise into thin strips. Toss avocado slices lightly with a few drops of rice vinegar or lemon juice if you like to prevent browning. Thinly slice scallions and set all components nearby for assembly.

Set Up

Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap to prevent sticking. Have a small bowl of water for wetting your hands and a damp towel to keep rice from drying.

Assemble Rolls

Place one full nori sheet shiny-side down on the plastic-covered mat. Wet your hands and spread about half of the prepared sushi rice evenly over the nori to within a 3/4-inch (2 cm) border at the far edge (leave the top 3/4 inch of nori without rice). Sprinkle a few toasted sesame seeds over the rice if desired. Flip the nori so the rice is face-down on the mat and the bare nori side is facing up (this creates an inside-out style roll).

Add Fillings

Along the edge closest to you, lay a row of cucumber matchsticks (about 2 tablespoons), a strip or two of avocado (3–4 slices), a line of the chopped shrimp mixed with the mayo-masago (use about half the shrimp mixture), and a sprinkle of sliced scallions. Keep the filling tight and centered but not overstuffed.

Roll

Use the mat to lift the edge of the nori and rice over the filling, tucking it in and rolling firmly but gently to form a tight cylinder. Continue rolling while applying even pressure so the seam seals. When you reach the uncovered nori edge, wet it lightly with water to help seal the roll. Repeat with the second nori sheet and remaining rice/filling to make a second roll.

Optional Topping

If you prepared extra creamy masago, place a piece of plastic wrap on the mat, set a roll on top, and spread the reserved masago-mayo on the roll surface. Press a few extra toasted sesame seeds on top. Alternatively, you can brush the roll lightly with a thin smear of mayo and sprinkle masago on top, or arrange a few whole cooked shrimp slices along the top.

Slice

Using a very sharp chef's or sushi knife, wet the blade and slice each roll into 8 equal pieces. Wipe the knife with a damp towel between cuts to keep clean and make smooth slices. Arrange pieces on a platter.

Serve

Garnish with additional scallions, a small spoonful of masago on select pieces if desired, and a light dusting of sesame seeds. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.