Dinner

Spicy Shrimp Sushi Hand Roll Recipe

ByHugo Harnd February 26, 2026February 26, 2026

Introduction

Spicy Shrimp Sushi Hand Rolls are a fun and flavorful twist on traditional sushi. These handheld delights combine tender shrimp with creamy, spicy mayo and fresh vegetables wrapped in crisp nori, making them perfect for casual dinners or parties.

The image shows a close-up of a hand holding a nori seaweed cone filled with a creamy orange seafood salad mixed with small chopped pieces, topped with black sesame seeds and light green sprouts. Inside the cone, there are also bright green cucumber sticks and orange carrot sticks adding crisp colors and shapes. In the background, more similar cones are arranged on a white plate, and small white bowls containing black sesame seeds and sliced vegetables sit on a white marbled surface. The focus is sharp on the front cone, showing the shiny, textured seaweed and creamy filling clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice (or short grain white rice)
1 tbsp rice vinegar
2 tsp white sugar
Pinch of salt
1 lb cooked shrimp (chopped)
¼ cup Kewpie mayo
3 tbsp Sriracha (more if you like spicy)
2 green onions (chopped)
Cucumber (julienned)
Avocado (thinly sliced)
Carrot (julienned)
Clover sprouts
Black sesame seeds (for garnish)
Nori sheets (cut into halves)

Instructions

Step 1: If not using pre-cooked rice, cook sushi rice according to package instructions.
Step 2: Transfer the cooked rice to a bowl and gently mix in rice vinegar, sugar, and a pinch of salt until well combined. Let it cool slightly.
Step 3: In a separate bowl, combine the chopped shrimp, Kewpie mayo, Sriracha, and chopped green onions. Mix well to create the spicy shrimp filling.
Step 4: Lay half a nori sheet on a flat surface. Spread about 1-2 tablespoons of the prepared sushi rice over one end.
Step 5: Layer cucumber, avocado slices, carrot, and clover sprouts on top of the rice.
Step 6: Add a spoonful of the spicy shrimp mixture over the vegetables.
Step 7: Starting from the filled edge, carefully roll the nori into a cone or corn shape. Seal the edge with a grain of rice or a small dab of water if needed.
Step 8: Sprinkle black sesame seeds on top for garnish and serve immediately. Enjoy your fresh hand rolls!

Tips & Variations

Use brown rice or quinoa instead of sushi rice for a healthier alternative.
Add a squeeze of fresh lime juice to the shrimp mixture for extra brightness.
Try substituting cooked crab or cooked lobster for shrimp to change up the flavor.
For less heat, reduce the amount of Sriracha or omit it altogether.
Serve with soy sauce or ponzu for dipping.

Storage

Spicy shrimp hand rolls are best enjoyed fresh to maintain the texture of the nori. If you need to store them, wrap individually in plastic wrap and refrigerate for up to 24 hours. Reheat is not recommended as the nori may become soggy.

How to Serve

A close-up of a seaweed cone held by a woman's hand, filled with three layer ingredients: the outer layer is dark green, shiny seaweed, inside is a creamy mixture of small seafood pieces in light orange sauce sprinkled with black sesame seeds, and fresh vegetable sticks consisting of green cucumber and orange carrot standing upright. The background shows more similar cones on a white plate and small white bowls with black and orange contents on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp in this recipe?

This recipe calls for cooked shrimp to ensure safe consumption and ease of preparation. If you prefer raw shrimp, make sure it is sushi-grade and handle it with food safety in mind.

How do I keep the nori from getting soggy?

Use slightly cooled rice and assemble the rolls just before serving. Avoid letting the rolls sit for too long after assembly to keep the nori crisp.

Hugo Harnd