Spicy Shrimp Sushi Wrap

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If you’ve ever wanted sushi without the stress of rolling or slicing, this seaweed sushi wrap trick is a total game-changer. It’s the kind of quick lunch or dinner I make when I want something that feels fancy but takes ten minutes.

What I love most is how versatile this is. You can use whatever filling you have on hand, and it works for meal prep, snack time, or even a no-cook dinner night if your shrimp are already cooked. The seaweed stays crispy, the layers hold together, and the sesame seeds on top give you that sushi roll finish without any rolling at all.

Here are a few tips to make it work every time:

• Use slightly warm sushi rice so it’s easy to press down, but not too hot or it’ll make the seaweed soggy.
• Don’t overfill—each section just needs a thin layer. It folds better and holds together longer.
• If your seaweed feels stiff or dry, you can wave it gently over a hot pan for 1–2 seconds to soften it before folding.
• A sprinkle of sesame seeds on the outside gives you that polished finish and adds a nice nutty crunch.

Ingredients

• 1 sheet seaweed (nori)
• ½ cup cooked sushi rice (about 90g)
• 100g shrimp, cooked and chopped (about 3.5 oz)
• 1–2 tablespoons mayonnaise
• 1–2 teaspoons sriracha
• 1 tablespoon cream cheese
• ½ avocado, sliced
• A small handful of pea shoots
• Sesame seeds for topping

Alternative Ingredients

If you’re not into shrimp, you can easily swap it with canned tuna, cooked salmon, or even tofu cubes tossed in soy sauce.

No sriracha? Chili garlic sauce or even wasabi mayo makes a great alternative.

Pea shoots not your thing? Use baby spinach, shredded cucumber, or thin slices of bell pepper.

Cream cheese can be replaced with avocado mash, herbed cheese spread, or even hummus for a totally different vibe.

Step 1: Cook the Rice and Prep Fillings

Cook your sushi rice according to package instructions and let it cool slightly. You want it warm, not hot.

Chop cooked shrimp into small pieces and mix with mayonnaise and sriracha in a bowl. Adjust heat to your taste.

Slice your avocado and have your cream cheese and greens ready.

Step 2: Prep the Seaweed Sheet

Lay your seaweed sheet shiny side down on a clean surface.

Use scissors to cut a slit from the center of the sheet to the bottom edge—just one straight cut.

This creates the foldable zones.

Step 3: Add Your Fillings in Quarters

Visualize the sheet divided into four quadrants. Starting from the bottom left and moving clockwise:

• First quarter (bottom left): Press a thin layer of sushi rice.
• Second quarter (top left): Add your spicy shrimp mix.
• Third quarter (top right): Spread cream cheese and add a few avocado slices.
• Fourth quarter (bottom right): Top with fresh pea shoots.

Step 4: Fold It All Together

Start with the rice section and fold it up over the shrimp.

Then fold across over the cream cheese and avocado.

Finish by folding down over the pea shoots.

Press lightly to hold everything in place.

Sprinkle sesame seeds on top and you’re done!

How to Conserve the Recipe

This wrap is best eaten fresh, but it holds up well for a couple of hours if you’re packing lunch. Just wrap it tightly in parchment paper and store it in an airtight container.

To avoid soggy seaweed, keep your fillings cool and dry—don’t overdo it with wet ingredients.

You can prep the fillings ahead and keep them in the fridge for up to 2 days. Assemble right before serving for the best texture.

Freezing isn’t recommended, but if you love this idea, you can make a big batch of spicy shrimp mix and store it in the fridge to use throughout the week.

Ways to Serve This Sushi Wrap

This easy seaweed wrap is perfect when you want something satisfying but low effort:

Lunch on the go: Wrap it in parchment and throw it in your bag. It’s portable and doesn’t fall apart like some wraps do.

Quick dinner: Serve with miso soup, pickled ginger, and some edamame and you’ve got yourself a legit sushi night without delivery.

Snack platter: Make a few wraps with different fillings—one with shrimp, one with salmon, one veggie—and cut them in half for a sushi-style board.

Kid-friendly version: Skip the sriracha and make a milder version with just cream cheese, avocado, and rice.

Weeknight date idea: Prep your fillings, pour some wine, and fold these together. It’s fun, easy, and honestly a little more exciting than takeout.