Fried Shrimp Rolls Recipe

Rinse the short-grain rice under cold running water, swirling with your hand, until the water runs almost clear (about 3–4 rinses). Drain 10–15 minutes.

Combine rinsed rice and 2.2 cups water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low and simmer, covered, 12–15 minutes until water is absorbed and rice is tender.

Remove pot from heat and let rest, covered, 10 minutes to steam.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan (or microwave briefly) just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a wide shallow bowl or wooden hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using slicing motions to avoid crushing the grains. Fan the rice as you fold to cool to near room temperature (about 15 minutes). Cover with a damp towel to keep moist until assembly.

Pat shrimp dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up a breading station: shallow bowl with 3 tbs flour + 2 tbs cornstarch mixed; second bowl with beaten egg + 3 tbs cold water; third bowl with 1.5 cups panko breadcrumbs.

Working one at a time, dredge shrimp in the flour mixture, shake off excess, dip in the egg wash, then press into panko to coat completely. Place on a plate and repeat.

Heat 2 cups neutral oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb—if it sizzles and browns in ~30 seconds, oil is ready.

Fry shrimp in batches (do not crowd) 2–3 minutes per side until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making ahead.

Combine 4 tbs soy sauce, 3 tbs mirin, 2 tbs brown sugar and 1 tbs sake (if using) in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Mix 1/2 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until slightly thickened to a glossy, syrupy consistency. Remove from heat and let cool slightly. Taste and adjust sweetness or salt as desired.

Reserve 2–3 tbs of the sauce for drizzling finished rolls and keep extra for serving. Set aside pickled ginger and optional tobiko for garnish.

Prepare cucumber by halving lengthwise and scooping seeds if very watery, then julienne into thin matchsticks. Slice scallions into thin long strips if using.

Place a bamboo sushi mat on a clean surface and lay a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny-side down on the mat.

Wet hands with a mixture of 1 tbs water and a pinch of rice vinegar to prevent sticking. Take about 3/4 cup of sushi rice and spread it in an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice.

Flip the nori and rice so rice is against the plastic (optional) or leave rice side up if preferred. Place 2 fried shrimp lengthwise across the center of the rice (for a firmer roll, trim shrimp to fit). Add a small line of julienned cucumber, a thin line of mayonnaise (mix wasabi into mayonnaise if using), and a few strips of scallion.

Using the mat, lift the near edge and roll firmly but gently away from you, tucking the filling as you go to form a tight cylinder. Press along the seam to seal; use a little water on the nori edge if needed.

Repeat with the remaining nori, rice and fillings to make 6 rolls. Let rolls rest seam-side down for 2 minutes to set.

With a very sharp knife dipped in water, slice each roll into 6–8 pieces (depending on preferred size). Wipe knife between cuts to keep a clean edge.

Arrange roll pieces on a platter. Drizzle Teriyaki Unagi Sauce over each piece (about 1/2 tsp–1 tsp per piece). Sprinkle toasted sesame seeds and optionally a small dot of tobiko or a piece of pickled cucumber on top. Serve with pickled ginger and extra sauce on the side.