Avocado Shrimp Roll Recipe
Make Avocado Shrimp Roll Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling
Assembly & Garnish
Tools
Method
Sushi Rice
- 1
Rinse and cook rice
Rinse 1.5 cups short-grain sushi rice under cold water until the water runs almost clear (about 3–4 rinses). Drain and transfer to a small saucepan. Add 1.75 cups water, cover, bring to a gentle boil over medium heat, then reduce to low and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 10 minutes.
- 2
Season rice
While the rice rests, combine 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt in a small bowl; stir until dissolved. Transfer the hot cooked rice to a wide shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using slicing motions to avoid crushing the grains. Fan or let cool to just above room temperature (about 10–15 minutes). Keep a damp cloth over the rice to prevent drying.
Filling
- 3
Prepare and cook shrimp
Pat 12 shrimp dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon unsalted butter in a medium skillet over medium-high heat until foaming. Add shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and cooked through. Remove from heat and let cool slightly. When cool, chop each shrimp into 3–4 bite-size pieces (total about 30–36 pieces).
- 4
Mix avocado mayo
Halve, pit, and scoop the flesh of 1 ripe avocado into a bowl. Mash lightly with a fork, leaving some small chunks. Add 1 tablespoon fresh lime juice, 2 tablespoons mayonnaise, and 1 teaspoon sriracha. Stir to combine and season to taste with a pinch of salt. Fold in the chopped cooked shrimp, reserving a few shrimp pieces for garnish if desired.
Assembly & Garnish
- 5
Prepare nori and rice
Place a bamboo mat on a work surface and lay a sheet of plastic wrap over it. Place 1 nori sheet shiny side down on the plastic. Wet your hands in the small bowl of water to prevent sticking. With wet hands, pick up about 3/4 to 1 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal the roll. Press the rice down gently to form an even layer about 1/4 inch thick. Sprinkle 1/2 tablespoon toasted sesame seeds over the rice (optional).
- 6
Flip nori (optional for inside-out style)
If you want an inside-out roll (rice on the outside), carefully flip the nori so the rice faces down onto the plastic and the rough nori side faces up. If you prefer the classic nori outside, skip the flip and keep the nori with rice on the inside.
- 7
Add filling and roll
If rice is on the outside: on the nori (rough side up), arrange a lengthwise line of the avocado-shrimp mixture about 1 inch from the near edge. If rice is on the inside: lay a thin strip of avocado-shrimp mixture along the center of the rice-side-up nori. Using the bamboo mat, lift the near edge and begin to roll away from you, tucking the filling with your fingers and applying gentle but firm pressure. Roll until you form a tight cylinder and seal the far edge with a little water on the bare nori strip. If rice was on the outside, use the plastic wrap to help keep rice intact while rolling. Let the roll rest seam-side down for 1–2 minutes to set.
- 8
Slice the roll
Using a very sharp knife, wet the blade and wipe it between cuts to prevent sticking. Slice the roll in half, then into 6–8 equal pieces (for one sheet you will get 6–8 pieces depending on thickness). Repeat the assembly steps with the second nori sheet and remaining rice and filling. Arrange pieces on a serving plate.
- 9
Garnish and serve
Garnish rolls with any reserved shrimp pieces and a sprinkle of additional toasted sesame seeds. Serve with soy sauce, pickled ginger, and wasabi on the side.
