E Z HOME SUSHI
Where home chefs learn the art of sushi
Spicy Shrimp Maki
The spicy shrimp maki roll is another simple, easy, tasty roll which is great for beginners. It uses simple ingredients any home sushi chef would have on hand. There are many variations that can be made with this roll.
Start with a three-quarters sheet of nori. Shiny side down.
Cover with thin layer of rice. Make sure to leave the end with no rice so that you can seal the roll.
We are going to use crispy jalapenos. You will want to powderize the jalapenos in a blender first or the pieces will deform the roll when you cut it.
Add a healthy amount of ripe and creamy avocado.
Add thinly sliced green onions.
Lay down a strip of sriracha sauce. If you would like it very spicy then feel free to add more.
Straighten out the shrimp and place on the nori. We recommend using 21-24 count shrimp or larger to get a better flavor.
Add the crispy fried jalapenos. You can substitute crushed fried onions, wontons, or panko crumbs if you wish for less heat.
You can add any other sauces or ingredients if you would like. We suggest unagi sauce or spicy mayo.
lift the edge of the bamboo while tucking in the ingredients with your fingers.
Tighten the roll by pulling the mat in the opposite direction.
Moisten the end and seal the roll.
Finish rolling and tightening.
Form the roll. This is a great roll to tempura-fry (covered later).
You should have a tight maki roll ready for cutting.
If you are new you may want to use plastic wrap to hold in place. This is one of the first rolls you should try cutting without plastic wrap once you get the feel for cutting.
Cut into eight pieces and plate.
Top with a crispy topping. In this example we are using crispy fried onions.
Top with unagi sauce. Crispy onions and unagi sauce go very well together and are easy toppings to have on hand as a rookie sushi chef.
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