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Fried Shrimp Sushi Roll with Spicy Mayo and Red Sauce Recipe

This Fried Shrimp Sushi Roll is an irresistible fusion of crispy fried shrimp, creamy spicy mayo, and a sweet red sauce drizzled on top. The combination of crunchy, savory shrimp and rich sauces creates an explosion of flavor in every bite. Perfect for sushi lovers looking to try something new and exciting, this roll is a crowd-pleaser at any gathering or a delightful treat for a sushi night at home!

Equipment

  • Bamboo sushi rolling mat
  • Sharp knife for cutting rolls
  • Frying pan or deep fryer
  • Small bowl for sauces
  • Rice cooker or pot for cooking sushi rice
  • Wooden spoon or spatula

Ingredients

  • For the sushi roll:
  • 1 lb shrimp peeled and deveined (tail-on or off depending on preference)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg for dipping
  • 1 cup panko breadcrumbs
  • 2 cups sushi rice
  • 2 1/2 cups water for cooking rice
  • 4-6 sheets of nori seaweed
  • 1 cucumber julienned
  • 1 avocado sliced thinly
  • 1 tablespoon rice vinegar for seasoning rice
  • For the spicy mayo:
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha sauce adjust to taste
  • 1 teaspoon lemon juice
  • Pinch of salt
  • For the red sauce:
  • 1/4 cup ketchup
  • 1 tablespoon sriracha sauce adjust for heat preference
  • 1 tablespoon honey or sugar

Instructions

  • Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, cook the rice with 2 1/2 cups water. Once cooked, transfer the rice to a bowl and mix with 1 tablespoon rice vinegar. Let it cool to room temperature.
  • Prepare the shrimp: In a shallow bowl, mix the flour, cornstarch, salt, and pepper. In another bowl, lightly beat the egg. In a third bowl, place the panko breadcrumbs. Dredge the shrimp in the flour mixture, dip in the egg, then coat with the panko breadcrumbs.
  • Fry the shrimp: Heat oil in a frying pan or deep fryer to 350°F (175°C). Fry the shrimp in batches for about 2-3 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels.
  • Make the spicy mayo: In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, and a pinch of salt. Stir until smooth and creamy.
  • Make the red sauce: In another small bowl, mix the ketchup, sriracha sauce, and honey or sugar. Stir until well combined.
  • Assemble the sushi roll: Lay a sheet of nori on the bamboo rolling mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge of the nori. Arrange a few slices of avocado, cucumber strips, and a few fried shrimp along the bottom edge of the rice.
  • Roll the sushi: Gently lift the bamboo mat and roll the sushi tightly, starting from the bottom. Once rolled, wet the top edge of the nori with a little water to seal the roll.
  • Slice the roll: Using a sharp knife, slice the roll into bite-sized pieces, cleaning the knife between cuts for clean slices.
  • Top with sauces: Drizzle the spicy mayo and red sauce over the top of the sliced sushi rolls.
  • Serve and enjoy: Serve immediately with pickled ginger, soy sauce, and wasabi on the side if desired.