This pepper shrimp sushi roll is packed with flavor and has the perfect kick of heat to it. I love how the peppers in this recipe work with the shrimp, cream cheese and black sesame oil! This roll isn’t too hard to put together and I’ve included my easy sushi rolling method below.
For my Sushi 101 and how-to picture guide on easily rolling sushi check out my blog post with all the basics you need to know, including proteins, fillings, sauces, toppings, rolling your sushi and how to cut your sushi. HERE.
What you need to make pepper shrimp sushi roll:
makes 1-2 rolls, depending on the size of nori seaweed wrap you get.
- ~1 cup cooked sushi rice or brown rice
- 1- 2 seaweed wraps
For the shrimp:
- 6 jumbo shrimp – peeled and de-veined, tails removed.
- dash of cayenne pepper
- 1/4 teaspoon salt
- dash of smoked paprika
- dash of black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon olive oil
For the filling:
- 1 mini red bell pepper – sliced into long strips
- 1 mini orange bell pepper – sliced into long strips
- cream cheese
- 1 tablespoon roasted green chili peppers
- 1 green onion – sliced long wise into thin strips
- spicy mayo – recipe below
- oyster or eel sauce
For topping:
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- black sesame oil
- fresh or freeze dried jalapenos
- sesame seeds
- spicy mayo
Spicy mayo
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
Instructions
- Season shrimp with the seasonings listed and cook until pink and plump.
- Prep all of your fillings by slicing them into thin and long of strips, except for the shrimp.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice or brown rice.
- Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add bells peppers, green chilies, cream cheese, green onions, spicy mayo or eel sauce and shrimp.
- Pull both sides of the plastic wrap up so the roll’s edges go together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
- Add the spicy mayo, a drizzle of black sesame oil, eel or oyster sauce, jalapenos and sesame seeds.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.
Check out my other sushi recipes:
Smoked Salmon Sushi Roll RECIPE HERE
California Crunch Roll RECIPE HERE
Tempura Shrimp Roll RECIPE HERE
Pepper Shrimp Sushi Roll
Delicious cooked shrimp and peppers in a sushi roll!
Servings: 1 people
Ingredients
- For the shrimp:
- 6 jumbo shrimp - peeled and deveined tails removed
- dash of cayenne pepper
- 1/4 teaspoon salt
- dash of smoked paprika
- dash of black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon olive oil
- For the filling:
- 1 mini red bell pepper - sliced into long strips
- 1 mini orange bell pepper - sliced into long strips
- cream cheese
- 1 tablespoon roasted green chili peppers
- 1 green onion - sliced long wise into thin strips
- spicy mayo - recipe below
- oyster or eel sauce
- For topping:
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- black sesame oil
- fresh or freeze dried jalapenos
- sesame seeds
- spicy mayo
Instructions
- Season shrimp with the seasonings listed and cook until pink and plump.
- Prep all of your fillings by slicing them into thin and long of strips, except for the shrimp.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice or brown rice.
- Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add bells peppers, green chilies, cream cheese, green onions, spicy mayo or eel sauce and shrimp.
- Pull both sides of the plastic wrap up so the roll's edges go together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
- Add the spicy mayo, a drizzle of black sesame oil, eel or oyster sauce, jalapenos and sesame seeds.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.