Baked sushi rolls with shrimp bring sushi night home — no raw fish, no fuss. Seasoned rice is rolled with shrimp, cucumber and cream cheese, then crowned with a golden sriracha-cheese topping. If you love our shrimp in puff pastry, this baked take will become your new favorite.
Ingredients
- 400 g (2 cups) cooked rice
- 3 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 sheet nori
- 200 g (7 oz) cooked-frozen shrimp
- 100 g (1/2 cup) cream cheese
- 1 cucumber
- 1 can smoked salmon roe
- 150 g (2/3 cup) mayonnaise
- 100 g (3.5 oz) grated cheese
- 1 tbsp sriracha
Instructions
- Cool the cooked rice and mix with the vinegar, salt, and sugar. Spread the rice over paper, add shrimp, cucumber, and cream cheese. Roll up and slice with a sharp wet knife, rinsing between cuts for clean slices.
- For the topping, mix the roe, mayonnaise, cheese, and sriracha; pipe onto the rolls and bake at 165C (330F) for 10-15 minutes.
Tips
Rinsing the knife between cuts is the trick to clean, bakery-style slices. Let the rice cool to room temperature before rolling so the nori doesn’t tear. For another shrimp crowd-pleaser, try our bruschetta with shrimp salsa. For more seafood dinner ideas, browse the recipe collections on Allrecipes.
Nutrition (per 100 g): 65 kcal, protein 2 g, fat 4 g, carbs 2.4 g.