Kaz Matsune
- Jan 31
- 3 min read

Miola Rolla Spicy Shrimp Is a Fantastic Special Roll Everyone Should Make

Updated: Jul 26

COOKING TIME

Total: 35 - 45 minutes

Sushi Rice: 30 - 40 minutes

Prep (Spicy Shrimp): 5 minutes

Rolling: 5 minutes

Miola Rolla Spicy Shrimp is an exceptional creation that gained popularity at the first sushi restaurant where I worked. The origin of its name, Miola Rolla, remains a mystery, believed to be coined by one of our talented waitstaff. What sets this particular roll apart is Spicy Shrimp's unique placement on the roll's cut surface instead of on top of the rice like many other rolls.

The recipe is delightfully straightforward, featuring Spicy Shrimp atop an Inside Out Cucumber Avocado Roll. This distinct presentation sets Miola Rolla apart visually and enhances its taste profile. When you take a bite, the explosion of flavors begins with the Spicy Shrimp and Sushi Rice, followed by the aroma of Seaweed, the buttery essence of Avocado, and the refreshing finish of Cucumber. It's simply a triumph of taste, one of the best special sushi rolls I've encountered.

While a Spicy Tuna version is available (recipe to come in the future), both fellow sushi chefs and I agree that the Spicy Shrimp variation surpasses it. The combination of textures and the umami derived from Shrimp, Sriracha, Mayo, and the essence of dried chili (rich in umami) is truly divine. Don't get me wrong, Spicy Tuna is delicious and possesses considerable umami, but when paired with Cucumber Avocado, it doesn't quite reach the greatness achieved by Spicy Shrimp.

I invite you to indulge in this fantastic roll. You don't need Sushi-grade fish to prepare it; frozen poached Shrimp works wonderfully.

INGREDIENTS (for one roll):

200g (1 cup) Sushi Rice
1 Nori Seaweed, half sheet
4 - 6 pcs Avocado, sliced ½ inch thick
4 - 6 Julienned English Cucumber
5g Roasted Sesame Seeds

Spicy Shrimp

2-3pc Shrimp (21-26 size), Poached
30 g (2 tbsp) Sriracha
30 g (2 tbsp) Mayo
5 g (1 tsp) Sesame Oil (substitute with Olive Oil)
5 g (1 tsp) Masago or Tobiko Fish Egg
5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion

TOOLS:

Cutting Board
Knife
Makisu, Sushi Rolling Mat
Mixing Bowl
Spoon

INSTRUCTIONS:

(How to mix Spicy Shrimp, Step 1)

(How to spread rice for Inside Out Roll, Steps 2 - 12)

(How to mix Spicy Shrimp, Step 1)

(How to spread rice for Inside Out Roll, Steps 2-12)

Combine the Chopped Shrimp, Cilantro, Masago, Sriracha, Mayo, and Sesame Oil in a mixing bowl. Follow the same process to prepare Spicy Salmon.
Moisten the cutting board by wiping it with a wet towel.
Place the half sheet of Nori horizontally, with the rough side facing up.
Moisten your hands.
Take approximately a tennis ball-sized amount of sushi rice, around 200g.
Place the sushi rice on the top left corner of the Nori, shaping it into a potato-like mound.
Apply pressure with the bottom of your left palm, spreading the sushi rice horizontally.
Make a "U" shape to guide the sushi rice using your right hand, covering the top half to 2/3 of the Nori.
Rhythmically turn your left hand three times to ensure the top portion of the Nori is evenly covered with rice.
Clean your hands using a wet towel and dip your fingers in the water.
With your fingertips, gently press the rice to spread evenly, leaving a 1/8-inch (3mm) border on the left, right, and bottom edges.
Flip the Nori with the Sushi Rice so that the Nori faces upward.
Place the Avocado and Cucumber in the center of the Nori.
Pick up the bottom edge of the Nori and roll it like a yoga mat, ensuring the bottom edge lands below the top edge of the Nori.
Seal the roll, then roll it another 90 degrees forward.
Cover the roll with a plastic-wrapped Makisu and squeeze gently.
Cut the roll into eight pieces.
Place the cut pieces on a plate with the cut surface facing up.
Top each roll with Spicy Shrimp, and garnish with a Cilantro leaf.
Plate and serve, optionally accompanied by Ponzu.