Our Son’s Favorite! Homemade Shrimp Sushi Rolls – A Delicious and Tender Recipe
Our Son’s Favorite! Homemade Shrimp Sushi Rolls – A Delicious and Tender Recipe
A Taste the Whole Family Loves! Heartwarming Shrimp Sushi Made with Care, Just Because My Son Wanted It.
Using plump and fresh sushi-grade shrimp, create delicious shrimp sushi right at home. We’ll share simple sushi vinegar (sushi-zu) preparation and rice-cooking tips!
Main Ingredients- 1 pack sushi-grade shrimp (approx. 10-15 pieces)
- 2 servings of cooked rice (prepared warm)
- Wasabi paste (to taste)
- 2 Tbsp soy sauce (for dipping or to taste)
Sushi Vinegar (Sushi-zu)- 6 Tbsp rice vinegar
- 4 Tbsp sugar
- 1 tsp salt
- 6 Tbsp rice vinegar
- 4 Tbsp sugar
- 1 tsp salt
Cooking Instructions
Step 1
First, let’s prepare the sushi vinegar, which is key to the sushi’s flavor. In a bowl, combine 6 Tbsp rice vinegar, 4 Tbsp sugar, and 1 tsp salt. Stir until the sugar and salt are completely dissolved. Using it without heating preserves the fresh flavors of the ingredients.
Step 2
These are the shrimp we’ll use for the sushi. You can easily find ‘sushi-grade shrimp’ by searching online, or at large restaurant supply stores or major supermarkets in the frozen section. Make sure they are properly thawed.
Step 3
If you are using frozen shrimp, thaw them completely by soaking them in cold running water. Once thawed, place the shrimp on a kitchen towel and gently pat them dry to remove excess moisture. This is crucial to prevent the sushi from becoming soggy and to help it hold its shape.
Step 4
Cooking the rice to be fluffy and slightly firm is ideal for sushi. Adding a piece of kombu (kelp) while cooking the rice enhances the flavor, but it’s fine to omit if you don’t have it. Prepare freshly cooked, warm rice.
Step 5
Add about 4 Tbsp of the prepared sushi vinegar to the warm rice in a bowl. Gently mix it with a rice paddle or spatula, being careful not to mash the rice grains. Instead of mixing immediately, let the rice sit covered for a few minutes after adding the vinegar. This allows the seasoning to be evenly absorbed by the rice, and it also makes the rice less sticky when forming the sushi by hand.
Step 6
Next, prepare the wasabi to accompany the sushi. Adjust the amount of wasabi according to your preference. Use more if you enjoy a stronger kick, or less for a milder flavor.
Step 7
Since I don’t have a traditional sushi mold, I’m using a musubi mold (used for making onigiri or Spam musubi). If you don’t have a musubi mold, you can use any rectangular mold of similar height or even a small bowl to shape the rice.
Step 8
To prevent the rice from sticking, you can line the musubi mold with plastic wrap or lightly moisten the inside with water. Then, place the prepared sushi rice into the mold.
Step 9
After adding the rice, press it down firmly using your hands or a spatula to flatten the top and shape it. Pressing too hard can make the rice dense, so apply moderate pressure.
Step 10
Carefully unmold the rice shape. Then, cut it lengthwise into about three equal portions with a knife. (Alternatively, if you don’t have a mold, you can skip this step and directly shape the rice by hand into oval or rectangular sushi pieces.) Gently shape the cut rice portions with your fingers to create smooth, appealing sushi pieces.
Step 11
With these steps, your basic sushi rice base is ready. We’re almost there!
Step 12
Gently squeeze a small amount of wasabi onto the top of each sushi rice base. The wasabi helps to cut through the richness of the shrimp and adds a pleasant aromatic quality.
Step 13
Finally, place a piece of the drained sushi shrimp on top of the wasabi. And there you have it – delicious shrimp sushi that you can enjoy at home! Prepare your favorite dipping soy sauce to serve alongside.
