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Homemade Recipe for Sushi: Spicy Shrimp & Spicy Salmon Temaki (hand roll)

It is the easiest and delicious Sushi almost anyone can make at home.


Total: 40 - 50 minutes

Sushi Rice: 30 - 40 minutes

Prep (Spicy Shrimp and Salmon): 5 - 10 minutes

Rolling: 1-2 minutes

When Japanese think of “sushi for dinner at home,” the majority of them would say “Temaki dinner.” It’s a quick, delicious, and satisfying way to enjoy sushi at home.

First, it requires hardly any advanced sushi skills like making a roll like nigiri. All you need to do is to make sushi rice, cut up some vegetables and slice some fish. In Japan, there are packed “sashimi plate” you can buy at the supermarket. Simply plate the sashimi plate, and have everyone make their own Temaki, hand roll.

The best part of this for you is, as a home cook, there is no need to make rolls for everyone. You let everyone pick the filling and roll a Temaki. After the Temaki is rolled, it goes right into their mouth.

I suppose it’s like a Taco party at home: Make your own Taco. It’s fun. It’s simple. It’s delicious. I cannot emphasize enough. No need to make a fancy Rainbow roll (unless of course, you want to impress your family and friends). No need to spend time making all the rolls and nigiri. It’s family style sushi at its best.

On top of all the benefits of Temaki dinner, you can offer lots of vegetarian options, as well as cooked fish like shrimp, tuna and salmon. Canned tuna is a very popular temaki item in Japan. In fact, there is a name for it: Lettuce maki, Salad Maki, or Sea Chicken (chicken of the sea) Maki. The idea is just like Tuna Sandwich at Subway: Canned tuna, mayonnaise and lettuce. Add some pickles or chili peppers if you like. Another option is to skip Nori and use Lettuce to wrap sushi rice and tuna salad. I am sure you are in for a nice surprise.


Make, Eat, Repeat

Hand roll is meant to be eaten right away. Why? Because if you let it sit on a plate, Nori will get soggy. Soggy Nori is chewy and hard to bite off.

Hot Sauce, Mayo and Sesame Oil is the basic formula

Sriracha seems to be the most popular hot sauce for Spicy Shrimp and Salmon, but you can use almost any type of hot sauce you like -Tapatio if you like Mexican Food, even Tabasco. You can substitute Sesame Oil with Olive Oil, which goes well with Shrimp and Salmon (like Carpaccio).

INGREDIENTS (for two hand rolls):

  • 60 - 90g (2 -3 oz.) Sushi Rice

  • 2 Nori Seaweed, half sheet

Spicy Shrimp

  • 2-3pc Shrimp (21-26 size), Poached

  • 1 -2 pcs Avocado, sliced ½ inch thick

  • 5 g (1 tsp) Masago or Tobiko Fish Egg

  • 5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion)

  • 30 g (2 tbsp) Sriracha

  • 30 g (2 tbsp) Mayo

  • 5 g (1 tsp) Sesame Oil (substitute with Olive Oil)

Spicy Salmon

  • 1 -2 pcs Avocado, sliced ½ inch thick

  • 1 -2 pcs Avocado, sliced ½ inch thick

  • 5 g (1 tsp) Masago or Tobiko Fish Egg

  • 5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion)

  • 30 g (2 tbsp) Sriracha

  • 30 g (2 tbsp) Mayo

  • 5 g (1 tsp) Sesame Oil (substitute with Olive Oil)


  • Cutting Board

  • Spoon

  • Mixing Bowl


(making Spicy Shrimp, steps 2 - 3)

  1. Make Sushi Rice (follow this recipe).

  2. Chop Shrimp, Salmon and Cilantro.

  3. In a bowl, mix Chopped Shrimp, Cilantro, Masago, Sriracha, Mayo and Sesame Oil. Mix Spicy Salmon the same way.

  4. Hold Half Sheet Nori on the left hand, rough side facing up, placing the thumb on top.

  5. Wet your right hand.

  6. Grab sushi rice, golf ball size, approximately 30 - 50g (1 - 1.5 oz.)

  7. Place the Sushi on the top left corner of Nori.

  8. Using your right palm, apply pressure, spread the sushi rice diagonally about 30 degrees.

  9. Using a spoon (helps keep your hand clean), place Spicy Shrimp on sushi rice. Then Avocado on top.

  10. Pick up the bottom left corner with the right thumb and index finger, roll it up, diagonally about 70 degrees all the way to the top of Nori.

  11. Grab the “thick” rolled part (not the right edge of the Nori), keep rolling clockwise until it is all rolled up. Aim for Ice Cream Cone shape.

  12. Dip into soy sauce and eat right away before Nori becomes soggy.

(Hand Roll sequence, steps 4 - 11)

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