If you think that delicious sushi rolls are only made by professionals, then I have a surprise for you. Homemade Shrimp and Avocado Sushi Rolls come together in a snap and taste every bit as good as what you get in a restaurant.
I've got plenty more delicious recipes featuring shrimp that I'm certain you'll enjoy. Shrimp Rangoon Garlic Toasts are the perfect party appetizer; Cucumber Shrimp Salad with Potatoes and Dill is a cool and creamy all-in-one dish that's perfect for summer; and Lemon Ginger Shrimp sheet pan supper is an quick and easy meal that has great flavor but very little clean up.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
The ingredient list:
- Arborio Rice
- Cooked Shrimp
- Avocado
- Rice Wine Vinegar
- Sesame Seeds
- Nori Sheets
- Sugar
- Water
- Fish Sauce (optional)
- Wasabi Powder (optional)
How this recipe came to be:
Not long ago I went out to dinner with some girlfriends, and we ate avocado rolls as our appetizer. They were absolutely delicious, but they also looked far too delicate and intricate for anything I could (or would) possibly attempt making in my own kitchen.
Not so, and I'm here to show you how to make these Homemade Avocado Shrimp Sushi Rolls and to take away some of your fears.
With only a small learning curve and a few valuable tips I'll be sharing below, before long I was rolling out sushi logs with the best of them (*cough, cough*).
And, when I served them to my family for dinner that night, they were completely impressed with the flavor, and presentation.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
What are the best tips for making sushi at home?
- The two best tips I can give you while making your own sushi is to wrap the sushi mat in plastic wrap, and to keep your hands wet with water to prevent the rice from sticking to you. It took me a bit of frustrated effort to figure the water part out, but once I did, the rest was easy.
- Wrapping the plastic wrap around the sushi mat will also make the sushi rolling easier and the cleanup. Who doesn't want that?
How to make Homemade Avocado Shrimp Sushi Rolls:
- Make the rice (Arborio) in a saucepan by bringing 3 cups of water to a boil, and adding 1½ cups rice that has been rinsed several times under running water.
- Cover the pan and simmer the rice on low until the water is gone, and the rice is tender (approximately 15 minutes).
- Spread the rice in a single layer on a baking sheet to cool.
- In a small bowl, mix together the rice wine vinegar, sugar, and salt.
- Pour it over the rice on the baking sheet.
- Stir lightly and spread the rice again to cool while preparing the filling.
- Set aside.
- Peel, pit and cut one ripe avocado into small slices.
- Peel, devein, and cut cooked shrimp into small slices.
- Wrap the sushi mat in plastic wrap.
- Place one of the nori sheets on the sushi mat making sure the sheet fits on the mat with the ribs of the mat running width wise.
- Wet hands liberally with water and spread a generous amount of sticky rice on top of the nori sheet.
- Carefully flip the nori (and rice) sheet by gently grabbing two corners of the nori sheet so that it is now rice side down.
- Lay the filling lengthwise across the nori sheet.
- Sprinkle with sesame seeds.
- Use the sushi mat to roll the rice, nori, and filling tightly until the rice completely surrounds the filling.
- Continue the same process with the remainder of the ingredients.
- Use a sharp knife to slice the sushi into 1" pieces.
- Sprinkle the cut sushi with additional sesame seeds.
- Mix the wasabi powder with water and serve the sushi along with soy sauce, wasabi, and teriyaki sauce (if desired).
Additional recipes featuring avocado and/or shrimp
- Orzo Shrimp Salad Stuffed Avocados
- Avocado Hollandaise Sauce
- Sheet Pan Lemon Ginger Shrimp
- Mahi-Mahi with Nectarine and Avocado Salsa
- Avocado Toast with Bacon and Egg
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Homemade Shrimp and Avocado Sushi Rolls
Equipment
- chopsticks optional
- small dipping bowls optional
Ingredients
- 1½ cups arborio rice
- 3 cups water
- ⅛ teaspoon kosher salt
- 2 tablespoons rice wine vinegar
- 1 teaspoon fish sauce optional
- 2 teaspoons granulated sugar
- 1 medium avocado peeled, pitted, and sliced thinly
- 10 large cooked shrimp tail removed, peeled, deveined, and sliced thinly
- 5 each nori sheets
- 2 tablespoons sesame seeds
- bowl of water to keep the rice from sticking to hands
Instructions
- Place the water in a medium saucepan and bring to a rolling boil.
- While the water boils, rinse the rice several times in a fine mesh colander under running water until the water runs clear.
- Once the water is boiling, add the rinsed rice to the saucepan, lower the heat to low, cover and simmer the rice (approximately 15 minutes), or until the water is gone and the rice is tender.
- Once the rice is cooked turn the rice out onto a baking sheet and spread it out over the baking sheet to cool.
- In a small bowl, whisk together the rice vinegar, fish sauce, and sugar. Pour the vinegar over the cooling rice. Stir to combine, and continue cooling the rice while preparing the filling.
- Prepare a sushi mat by covering with plastic wrap.
- Lay a nori sheet, width-wise across the sushi mat.
- Wet hands with plenty of water, and place at least ½ cup of the cooled rice onto the nori sheet, spreading it across the entire sheet.
- Gently grab two corners of the nori sheet and flip the rice and nori sheet upside down so that now the rice is on the bottom.
- Place the sliced avocado and shrimp width-wise across the nori sheet.
- Sprinkle with sesame seeds.
- Use the mat to tightly roll the sushi, (adjusting the mat as needed) until only the rice is visible after rolling.
- Set the roll aside and continue the same process with the remaining ingredients.
- Use a serrated knife to carefully slice the rolls into 1" pieces.
- Refrigerate at least 1 hour (covered).
- Serve cold with teriyaki sauce, wasabi, and soy sauce if desired.
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for making homemade sushi at home as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Comments
No Comments