Easy At Home Sushi Rolls


Simple & Delicious Homemade California Shrimp-Stuffed Sushi Roll will bring sushi night to your house!

  • 2 sheets nori (seaweed) (each about 8 inches square)
  • 1 recipe Sushi Rice Filling
  • Desired fillings (we used carrot and cucumber sticks, avocado slices and cooked Marina Del Rey wild caught shrimp)
  • Spicy Mayo (sriracha mixed with mayonnaise)
  • 1/2 cup short grain rice
  • 1 cup cold water
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped carrot



Sushi Rice Filling: 

  1. Wash rice under cold water, rubbing grains together with fingers.
  2. In a small saucepan, combine rinsed rice, cold water, rice vinegar and salt. Bring to boiling; then reduce heat. Simmer, covered, for 15 minutes until rice becomes sticky.
  3. Remove from heat; stir in carrot. Cover/cool for about 45 minutes.


  1. Cook Marina Del Rey wild caught shrimp until pink.
  2. Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired fillings just below centre
  3. Roll seaweed toward the 1-inch unfilled edge. Press unfilled edge over top, brushing with water to seal, if necessary.
  4. Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with spicy mayo