Crispy Shrimp Sushi with Spicy Sauce | How to Make Sushi

Easy and delicious homemade sushi recipe using simple fillings such as crispy shrimp, avocado and a mouth-watering spicy sauce.
Recipe: Crispy Shrimp Sushi with Spicy Sauce
Ingredients:
Makes 25 sushi (18 chumaki and 7 uramaki)
210g (1 cup) of sushi rice/ 510g cooked sushi rice (3 cups)
3 tablespoons (⅛ cup) of rice vinegar
1 tablespoon of sugar
8 large shrimp/king prawns (107g)
½ avocado, about 12 thin slices
1 large egg
5 tablespoons of cornstarch
45g (⅔ cup) of panko breadcrumbs
Salt and pepper
½ teaspoon of granulated garlic
2 tablespoons of kewpie mayo/regular mayo
1 teaspoon of sriracha
1 teaspoon of honey
1 teaspoon of lemon juice
1 teaspoon of chilli oil
2 ½ nori sheets
Toasted sesame seeds
Instructions:
1. Rinse the rice, transfer to a pot and cover with water. Cook according to the packet instructions. Once the rice is cooked, let the rice sit in the pot with the lid for about 10 minutes.
2. After 10 minutes, transfer the rice to a bowl. To make the sushi vinegar, combine 3 tablespoons of rice vinegar (⅛ cup), 1 tablespoon of sugar and ½ teaspoon of salt. Stir until the sugar and salt dissolves. Pour half of the sushi vinegar on the rice and mix until combined. Taste the rice and add more of the sushi vinegar mixture as needed. Mix and set aside.
3. Season the shrimp with a pinch of salt, a pinch of pepper and ½ teaspoon of granulated garlic. For the prawn batter, beat 1 egg in a bowl, add 5 tablespoons of cornstarch and stir until combined.
4. In a second bowl, add the breadcrumbs. Working one at a time, dip the shrimp in the batter then coat with breadcrumbs. Set aside.
5. On high heat, heat some light olive oil. When the oil is hot, reduce heat to medium-high. Fry the shrimp for 2 ½ minutes on one side and 1 ½ minutes on the other side. Place the shrimp on paper towel to absorb excess oil.
6. Let’s make the spicy sauce. To a bowl, add 2 tablespoons of kewpie mayo, 1 teaspoon of sriracha, 1 teaspoon of honey, 1 teaspoon of chilli oil and 1 teaspoon of lemon juice. Mix until well combined.
7. Cut ½ avocado into thin slices, around 12 slices. Cut the crispy shrimp in half, separating the heads and the tails.
8. Line the sushi mat (makisu) on the table and cover it with plastic wrap.
9. For making chumaki: Place 1 nori sheet on top, shiny side down. Wet your fingers and add about 8 to 9 tablespoons of sushi rice on the nori. Spread the rice evenly over two-thirds of the nori, leaving approximately 6 cm gap at the top.
10. Sprinkle 1 teaspoon of toasted sesame seeds, add 4 to 5 teaspoons of the spicy sauce. Place 3 avocado slices in line and place 4 shrimp heads and 1 tail on top. Roll the nori firmly and carefully around the filling, using the mat to help shape whilst rolling it away from you. Continue to roll the nori around itself. Repeat this process for the other nori sheet.
11. The remaining ½ nori sheet is used for making uramaki (inside-out rolls). Place the ½ nori sheet shiny side down on the prepared sushi mat, add 7 ½ tablespoons of rice. Spread out the rice evenly with wet fingers. Sprinkle 1 tablespoon of toasted sesame seeds on top of the rice.
12. Flip the sheet with the rice side facing down. Place 3 avocado slices in line, put 4 shrimp tails on top. Add 4 teaspoons of the spicy sauce on top. Roll the nori sheet as done previously.
13. To cut the sushi rolls, wipe the knife with a wet cloth. Wipe the knife as often as needed. Cut the chumaki roll into 8 pieces and the uramaki into 7 pieces.
14. Sprinkle spring onion on top. Serve with sushi soy sauce and pickled ginger. Enjoy!
Notes/Tips:
- The crispy shrimp sushi can last in the fridge in an airtight container for up to 4 days.
- Any other vegetable oil can be used instead of light olive oil.