Bang bang shrimp sushi hand roll recipe
Learn how to make shrimp sushi hand rolls with crispy bang bang shrimp and fresh toppings. A beginner-friendly recipe for sushi lovers. (Makes 8 sushi hand rolls)
Servings: 8 servings
Ingredients
Hand roll fillings:
- 1.5 cups cooked short grain white rice about 2.5 tbsp rice per roll
- 1 tablespoon rice vinegar
- ¾ teaspoon sugar use ½ tsp if using coconut sugar
- ⅛ teaspoon salt just a small pinch
- 4 whole persian cucumbers
- 1 large avocado
For the crispy shrimp:
- 8 pieces large white shrimp 16/20 count per pound, deveined and shelled
- 1 large egg white whisk until frothy
- 4 tbsp potato starch or tapioca starch
- ¼-⅓ cup avocado oil
For the nori wraps:
- 4 large piece nori sheets about 7x8 inches
- Sprinkle toasted sesame seeds
Bang bang sauce (makes about 1 cup):
- ½ cup kewpie mayonnaise
- 3 tbsp rice vinegar
- ½-1 tsp hot sauce or Sriracha, sweet chili sauce
- 0.2 oz garlic clove grated or crushed, about 1 large clove
- 0..5 tbsp light soy sauce or 1 tbsp coconut aminos
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt
- 2 tsp honey or to taste, optional
Instructions
Rice, Vegetable, and Sauce prep:
- Rice: Start with freshly cooked short grain rice. While the rice is still hot, prepare the seasoning: In a small saucepan, combine rice vinegar, sugar, and salt. Heat it over low to medium-low, stirring just until the sugar dissolves. The mixture should be lukewarm, not boiling.
- Transfer the hot rice to a large mixing bowl. Slowly drizzle in the seasoning while gently fluffing the rice with a rice paddle. Use a folding motion—scoop from the bottom and turn it over—being careful not to smash the grains.
- Let the rice cool slightly at room temperature. It should stay a little sticky and soft, but not hot or wet. Cover with a damp towel if needed to keep it from drying out.
- See how to make sushi rice in a rice cooker for more info.
- Cucumber: Trim both ends. Slice lengthwise into planks, about 0.5 cm (0.2 inch) thick—you should get 4 to 5 slices per cucumber. For each plank, make two cuts along the seedline to remove the center with seeds. You’ll end up with 2 seedless sticks per plank. Discard the seedy centers to keep the cucumber sticks crunchy. Repeat for the rest.
- Avocado: Remove skin and pit. Slice lengthwise into thin pieces, about 0.5 cm (0.2 inch) thick.
- Arrange the cucumbers and avocado on a plate, cover loosely, and store in the fridge while you prepare the shrimp.
- Bang Bang Sauce: In a mixing cup, whisk all the ingredients together (from mayo to honey). Chill in the fridge until ready to use.
Make crispy shrimp:
- Prep Shrimp: Peel and devein. To prevent curling, make a few shallow diagonal cuts along the belly to relax the muscle.
- Egg White & Starch: Whisk egg white until frothy in a small bowl. In another larger bowl, add the starch.
- Heat Oil: In a heavy-bottom 12-inch wok or pan with high walls, add oil and preheat over medium-low. Test the temperature by dipping a dry chopstick into the oil—if small bubbles form immediately, it’s ready.
- Coat Shrimp: Dip shrimp in the egg white, then coat with starch. Shake off excess.
- Shallow Fry: Add shrimp to the pan, belly side down, leaving space between each. Raise heat to medium. Fry about 3 minutes per side, or until golden brown.
- Drain: Transfer to a wire rack to drain excess oil and keep the shrimp crispy.
Assemble temaki hand rolls
- Cut Nori Sheets: Most nori sheets are rectangular (about 7 x 8 inches). Fold each sheet in half across the long side, so the shorter edges meet. Use kitchen shears to cut along the folded line—this gives you 2 long rectangular pieces, perfect for hand rolls.
- Add Rice: Place one half-sheet shiny side down. Add about 2 to 2½ tbsp cooked rice to the left side and gently spread it out to cover half the sheet. Leave the right side empty.
- Add Fillings: Sprinkle rice with toasted sesame seeds. Add 2 to 3 cucumber sticks, 2 slices of avocado, and 1 shrimp (on a slight diagonal). Drizzle 1 to 2 tsp bang bang sauce on top.
- Roll into Cone: With one hand, fold the bottom left corner of the nori over the filling and roll it into a cone shape. Use your other hand to help tuck in the filling as you roll.
- Seal the Cone: Use a few grains of rice to "glue" the edge of the nori closed.
To serve:
- Place the hand rolls on a large serving plate. Sprinkle with extra sesame seeds and drizzle with a little more sauce over the filling.
- Eat immediately while the nori is still firm and crisp.
Notes
- Smaller portion: You can easily cut the recipe in half for a smaller serving size.
- Don’t overload the filling: If there’s too much inside, it’ll be harder to roll and seal the hand rolls.
- Eat right away: Nori sheets turn soft and limp quickly once they’re exposed to moisture in the air, so it’s best to enjoy the rolls immediately.
- Prep tip: Prepare all the fillings—vegetables, rice, shrimp, and sauce—before you open the nori packaging. Once exposed to air, the sheets soften fast.
- Leftovers: Here’s a little hack: Place leftover rolls in an air fryer basket lined with a liner. No need to preheat or spray oil. Air fry at 300°F (150°C) for 5 minutes. The rice softens and warms back up, the avocado holds its shape, and the nori actually gets crisper, not soggy. It won’t be as perfect as freshly rolled temaki, but it’s a great save if you made more than you can eat!
- Should you season the rice? If you’re in a hurry and not too picky, you can skip it and use freshly cooked rice. The rolls will still taste great thanks to the bang bang sauce!
Nutrition
Serving: 1hand roll | Calories: 158kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.3mg