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These easy Shrimp Hand Rolls (Temaki) are packed with succulent shrimp, creamy avocado, crisp cucumber, and a spicy sriracha mayo – the perfect sushi night recipe you can make right at home!

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Shrimp Hand Rolls

Taylor Jackzen
These easy Shrimp Hand Rolls (Temaki) are packed with succulent shrimp, creamy avocado, crisp cucumber, and a spicy sriracha mayo – the perfect sushi night recipe you can make right at home!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Servings 4

Ingredients
  

For the Hand Rolls

  • 1 package nori sheets cut in half
  • 1 cup sticky rice store bought or homemade
  • 1 lb fresh or frozen shrimp peeled and cooked
  • 1 tablespoon sesame oil
  • 1.5 tablespoons Kewpie mayonnaise
  • 1 teaspoon rice vinegar
  • 1 scallion minced
  • 1 teaspoon sesame seeds plus more for garnish
  • 1 cucumber julienned
  • 1 avocado cut into slices
  • 1 handful fresh sprouts

For the Sriracha Mayonnaise

  • 3 tablespoons Kewpie mayonnaise
  • 1 tablespoon sriracha

Instructions
 

  • If using frozen shrimp, thaw and cook them according to package instructions. Once cooked, peel and devein the shrimp.
  • Heat a tablespoon of sesame oil in a pan over medium-high heat. Once warm, add shrimp to the pan. Season with salt and cook for 2-3 minutes/side until pink.
  • Remove from heat and cut into small pieces.
  • In a bowl, combine the cooked shrimp with Kewpie mayonnaise, rice vinegar, minced scallion, and sesame seeds. Mix well to coat the shrimp evenly.
  • Cut the nori sheets in half to create smaller rectangles.
  • Julienne the cucumber and slice the avocado. Prepare fresh sprouts.
  • Place a piece of nori on a clean, dry surface with the shiny side facing down and the longest edge closest to you.
  • Place a small amount of sushi rice on the nori sheet, spreading it evenly across the bottom half of the sheet, leaving a border along the edges.
  • Arrange a few slices of cucumber, avocado, and a spoonful of the shrimp mixture on top of the rice.
  • Add a few fresh sprouts on top.
  • Starting from the bottom corner, tightly roll the nori sheet around the filling, forming a cone shape. Seal the edge with a small amount of sushi rice to help it stick.
  • In a small bowl, combine Kewpie mayonnaise and sriracha, mix well to combine.
  • Top hand rolls with as much sriracha mayonnaise and additional sesame seeds as you’d like and enjoy!