If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The name "Shrimp Killer Roll" is used fairly commonly to refer to a sushi roll that has shrimp on the inside and on top, however the other details of the roll may vary from restaurant to restaurant. This version of a Shrimp Killer Roll has shrimp tempura on the inside with avocado, butterflied shrimp, spicy mayo, tempura crunch (tenkasu), and black sesame seeds on top.
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Butterflied Shrimp (Sushi Ebi)
- While the Japanese word "ebi" refers to shrimp in general, "sushi ebi" or "ebi sushi" typically refers to cooked butterflied tiger shrimp.
- These can be prepared at home, however they can also be purchased fully prepared from a Japanese grocery store. They can be found in the fresh fish area or frozen seafood area.
- At this time I don't have a recipe for preparing sushi ebi at home, I purchase mine already prepared.
- Sushi ebi will come with the tails on, however most people do not eat the tail. I typically remove the tails from the shrimp prior to using them in a roll.
Shrimp tempura
- You can purchase premade frozen shrimp tempura from an Asian grocery store or Trader Joe's.
- If preparing from frozen, follow the package instructions to heat in an oven, air fryer, toaster oven, or deep fryer. (I typically prepare frozen shrimp tempura in an air fryer)
- Allow the shrimp tempura to cool down for a few minutes before placing in the roll.
- If desired, cut the tails off of the shrimp before placing in the roll.
- Shrimp tempura can be made from scratch at home, but I don't have a guide to that at this time.
Avocado Roll Topping
- Click here for a guide to making an avocado topping for sushi rolls!
- This topping is made using ½ of a medium-sized avocado.
- Make sure you're using a ripe (but not over ripe) avocado. I recommend picking up a hard avocado a few days prior to making sushi. You can allow the avocado to ripen on your counter, then transfer it to the refrigerator when it is perfectly ripe (this significantly slows down the ripening process).
Spicy mayo
- Spicy mayo is typically made with Japanese mayo and sriracha sauce.
- Make a homemade mix or pick up a bottle at an Asian grocery store or online.
- For the simplest homemade spicy mayo, combine 1 tablespoon Japanese mayo with 1 teaspoon sriracha sauce.
Black Sesame Seeds
- You can find black sesame seeds at an Asian grocery store, some well-stocked American grocery stores, or online (link)
- Black sesame seeds have a very long shelf life in the pantry, so if you stock up with a large jar it will last a very long time!
- You can substitute white roasted sesame seeds or optionally omit the sesame seed topping.
Tempura Crunch (optional)
- Tempura crunch (also called tenkasu) are fried batter bits that add a little more crunch to the roll, traditionally made as a byproduct of fried tempura batter.
- You can pick up a package at an Asian grocery store or online (link).
- Store in an airtight container and one package should last you through many batches.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Shrimp Killer Roll
Specialty sushi roll - shrimp tempura on the inside topped with avocado, sushi ebi (butterflied shrimp), spicy mayo, tempura crunch (tenkasu), and black sesame seeds.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
Outside Roll
- ¼ avocado, prepared as roll topping click for guide
- 5-6 prepared sushi ebi (thin butterflied shrimp) see ingredient notes for details
- spicy mayo
- ~2 tablespoon tempura crunch (tenkasu) optional
- black sesame seeds optional
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (shrimp tempura) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Thinly slice the avocado and spread it out so it spans about half the length of the roll. Seperate the avocado into sets of ~3 slices each. Top the roll by alternating a set of avocado slices and then a piece of ebi, slightly overlapping, until the whole roll is covered. Remove the tails from the ebi before using if desired. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Drizzle the spicy mayo over the roll then top with the tempura crunch (tenkasu) and black sesame seeds. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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