Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Soy
Heralded by urban foodies as "the best night ever," Sushi Night is officially a "thing" - and what a beautiful thing it is. But making reservations, elbowing through a crowd of eager maki-munchers, and getting an astronomical bill at the end of it all can be buzz kills to an otherwise awesome experience. Learn how easy it is to make restaurant-quality sushi rolls right at home, with our simple and delicious Shrimp Maki. Plump shrimp commingle with cream cheese, chives, cucumber, and sushi rice in a snug seaweed wrap with all of the dipping accouterments. Warning: Your rad sushi-making skills will make you very popular. Prepare for the party invites to roll in.
In Your Box (serves 2)
- 1 English Cucumber
- 1½ cups Short-Grain Rice
- 1 fl. oz. Sriracha
- 1 Tbsp. Wasabi Powder
- 1½ fl. oz. Rice Vinegar
- 6 Nori Wrappers
- 0 Chives
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) n3vVMK3e
You Will Need
- 1 Baking Sheet
- 2 Medium Pots
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients and Wasabi
Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Scrub and slice cucumber into long ¼" strips. Rinse shrimp and pat dry and halve lengthwise. Cut cream cheese into 2" long, ¼" thick pieces. If cream cheese is too sticky to cut, place in freezer for 10 minutes to firm. Mix wasabi powder and 1 Tbsp. water together in a bowl to make the wasabi for dipping.
Cook the Rice
Bring a medium pot with rice and 2 cups of water to a soft boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed. Remove from heat and fold in the rice vinegar. Spread rice on baking sheet to cool.
Cook the Shrimp
In a medium pot, warm 4 cups of water over medium heat. When water comes to a low simmer, add the shrimp. Cook for 2-3 minutes. When pink and firm to the touch, remove shrimp from the water and cool with cold running water.
Roll the Maki
Prepare a small dish of cold water. Place nori wrappers smooth side down on a cutting board. Wet fingers in dish and place a small handful of cooled sushi rice on the nori wrappers. Spread rice to cover the paper, leaving a 1" of paper at the end of the roll. Place even amount of shrimp, chives, cream cheese, and cucumber in a straight line. Dip your fingers in the water dish and wet the end of the nori wrapper without rice with a small amount of water so the roll will close and stick together. Slowly roll the sushi, making sure to keep some tension so it rolls tight and no ingredients fall out. Repeat for second roll. We send you extra nori wrappers in the event a few break apart. This recipe makes 4+ rolls.
Plate the Dish
Using a sharp knife, cut maki rolls into 1" rounds. Place maki on a plate, laying each piece against each other on an angle. Serve with wasabi, Sriracha, and soy sauces.
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