If you’ve ever dined at Benihana and fallen in love with their iconic chili shrimp rolls, you’re not alone. This spicy shrimp roll benihana recipe brings that signature heat, creamy texture, and satisfying crunch straight to your kitchen.
Whether you’re a sushi-making beginner or an experienced home chef, this benihana chili shrimp roll recipe delivers restaurant-quality results with simple techniques.
The combination of tender shrimp coated in a spicy-tangy sauce, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice creates an unforgettable flavor experience. Ready to master this crowd-pleasing roll? Let’s dive in!
What Does the Benihana Chili Shrimp Roll Taste Like?
The chili shrimp roll benihana offers a beautiful harmony of flavors and textures. Each bite delivers succulent, tender shrimp enveloped in a spicy-sweet chili mayo sauce with a hint of citrus brightness from lemon juice.
The creamy avocado balances the heat perfectly, while the cucumber adds a refreshing, crisp contrast. The seasoned sushi rice provides a slightly sweet and tangy foundation, and the nori wrapper contributes a subtle oceanic umami flavor.
Toasted sesame seeds add a nutty finish, making this spicy shrimp roll both complex and incredibly satisfying. It’s spicy but not overwhelming, creamy yet fresh, and absolutely addictive.
Ingredients for Benihana Chili Shrimp Rolls
For the Chili Shrimp:
- 12-15 large shrimp, peeled and deveined
- 2 tablespoons chili sauce
- 1 tablespoon mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- Sriracha (optional, for additional spice)
The Sushi Roll:
- 2 cups sushi rice, cooked and seasoned
- 4 nori sheets (seaweed)
- 1 large avocado, sliced
- 1/2 cucumber, julienned
- 2 tablespoons sesame seeds, toasted
For Seasoning the Rice:
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For Serving:
- Pickled ginger
- Soy sauce
- Wasabi
Kitchen Utensils Needed
- Large pot for boiling shrimp
- Mixing bowls
- Bamboo sushi rolling mat
- Plastic wrap
- Sharp knife
- Cutting board
- Wooden or glass bowl for rice
- Small saucepan (for rice vinegar mixture)
Preparation and Cooking Time
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Marinating Time: 15 minutes
- Total Time: 55 minutes
- Servings: 4 rolls (32 pieces)
- Difficulty Level: Intermediate
Benihana Chili Shrimp Roll Recipe Instructions
Step 1: Prepare and Marinate the Shrimp
Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn bright pink and opaque. Avoid overcooking as this makes shrimp rubbery. Drain immediately and rinse under cold water to stop the cooking process. Pat the shrimp dry with paper towels.
In a medium mixing bowl, combine the chili sauce, mayonnaise, soy sauce, and lemon juice. Whisk until smooth and well incorporated. Add the cooled shrimp to the bowl and toss gently to coat each piece evenly with the spicy mixture. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the shrimp.
Step 2: Prepare the Sushi Rice
Rinse 2 cups of sushi rice under cold running water in a fine-mesh strainer, swirling gently until the water runs clear. This removes excess starch and prevents gummy rice. Cook the rice according to package instructions, typically using a 1:1.25 ratio of rice to water.
While the rice cooks, prepare the seasoning mixture. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve completely. Do not boil.
Once the rice is cooked, transfer it to a large wooden or glass bowl (metal can react with the vinegar). While the rice is still warm, drizzle the seasoning mixture over it. Use a rice paddle or wooden spoon to fold gently in a cutting motion, being careful not to mash the grains. Fan the rice while mixing to help it cool and develop a glossy appearance. Cover with a damp cloth until ready to use.
Step 3: Prepare the Vegetables
Cut the avocado in half lengthwise, twist to separate, and remove the pit. Score the flesh into thin slices while still in the skin, then scoop out with a spoon. Slice the cucumber lengthwise into thin matchstick pieces (julienne), removing the seeds if they’re particularly watery.
Step 4: Set Up Your Rolling Station
Cover your bamboo sushi mat completely with plastic wrap to prevent rice from sticking. Have a small bowl of water nearby to keep your hands moist. Arrange all your prepared ingredients within easy reach: seasoned rice, marinated shrimp, avocado slices, cucumber strips, and toasted sesame seeds.
Step 5: Assemble the Chili Shrimp Roll
Place one nori sheet on the prepared mat, shiny side down. Wet your hands with water and take a generous handful of sushi rice (about 3/4 cup). Spread the rice evenly across the nori, leaving a 1-inch border at the top edge. Press gently to create an even layer about 1/4-inch thick.
Arrange 3-4 pieces of marinated shrimp in a horizontal line along the center of the rice. Place avocado slices and cucumber strips parallel to the shrimp. If you prefer extra heat, add a thin drizzle of sriracha over the fillings.
Step 6: Roll the Sushi
Lift the edge of the bamboo mat closest to you, using your thumbs to hold the filling in place with your other fingers. Roll the mat away from you, tucking the near edge of the nori over the filling to create a tight cylinder. Apply gentle, even pressure as you continue rolling.
When you reach the exposed nori border, moisten it lightly with water using your fingertip. Complete the roll, pressing gently to seal. Give the completed roll one final squeeze through the mat to ensure it’s compact and holds together.
Step 7: Slice and Serve
Transfer the roll to a cutting board. Using a very sharp knife dampened with water, slice the roll in half. Clean the knife, then cut each half into 4 equal pieces, creating 8 pieces total. Repeat with remaining ingredients to make 4 complete rolls.
Arrange the sushi pieces cut-side up on a serving platter. Sprinkle generously with toasted sesame seeds. Serve immediately with pickled ginger, soy sauce, and wasabi on the side.
Customization and Pairing Ideas for Your Spicy Shrimp Roll
1. Tempura Crunch Upgrade
Add tempura flakes (tenkasu) inside the roll or sprinkle them on top for an irresistible crispy texture. This variation, often called a “crunchy spicy shrimp roll,” adds another dimension that perfectly complements the creamy chili sauce. The contrast between the crunchy coating and tender shrimp elevates the eating experience.
2. Spicy Mayo Drizzle
Mix equal parts mayonnaise and sriracha to create a spicy mayo sauce. Drizzle this over the finished rolls in a zigzag pattern for visual appeal and an extra layer of creamy heat. This presentation technique mimics high-end sushi restaurants and intensifies the spicy element that makes this benihana-style roll so popular.
3. Tropical Mango Addition
Incorporate thin slices of ripe mango alongside the avocado for a sweet counterpoint to the spicy chili sauce. The tropical sweetness pairs beautifully with shrimp and creates a fusion-style roll that’s refreshing and unexpected. This works particularly well during summer months when mangoes are at their peak.
4. Cream Cheese for Richness
Add a thin strip of cream cheese inside the roll for a Philadelphia-roll-inspired twist. The tangy, rich cream cheese mellows the heat and creates an ultra-creamy texture that appeals to those who prefer less spicy sushi rolls. This customization makes the chili shrimp roll more approachable for spice-sensitive diners.
5. Pair with Miso Soup
Serve your homemade chili shrimp roll benihana alongside a warm bowl of miso soup for an authentic Japanese dining experience. The umami-rich soup cleanses the palate between bites and provides a comforting contrast to the cold sushi. Add wakame seaweed and tofu cubes for a complete starter course.
6. Edamame and Seaweed Salad Sides
Create a full sushi platter by serving your spicy shrimp roll with lightly salted edamame and a tangy seaweed salad dressed with sesame oil and rice vinegar. These traditional accompaniments provide textural variety and additional nutrients while keeping the meal light and balanced.
7. Sake or Beer Pairing
Pair your homemade sushi with chilled sake (especially a crisp junmai or nigori) or a light Japanese beer like Asahi or Sapporo. The slight sweetness of sake complements the spicy chili sauce, while beer’s carbonation cuts through the richness of the mayo and avocado, refreshing your palate with each sip.
Expert Tips for Perfect Chili Shrimp Roll Success
1. Don’t Overcook the Shrimp
The difference between tender and rubbery shrimp comes down to cooking time. Watch for the moment shrimp turn pink and opaque-this happens quickly, usually within 2-3 minutes in boiling water. Immediately transfer them to an ice bath or rinse under cold water to halt the cooking process. Overcooked shrimp becomes tough and chewy, ruining the delicate texture that makes this benihana chili shrimp roll recipe so special.
2. Use Short-Grain Sushi Rice Only
Regular long-grain rice won’t work for sushi because it lacks the necessary starch content to create that signature sticky texture. Short-grain Japanese rice (often labeled “sushi rice” or “japonica rice”) contains more amylopectin, which makes it naturally sticky when cooked. This adhesive quality is essential for rolls that hold together without falling apart when picked up with chopsticks.
3. Keep Your Hands Moist When Handling Rice
Sushi rice is incredibly sticky, and it will cling to dry hands, making it nearly impossible to spread evenly. Keep a bowl of water nearby and wet your hands frequently while working with the rice. Some sushi chefs add a splash of rice vinegar to the water for extra non-stick properties and subtle flavor enhancement.
4. Don’t Overfill Your Rolls
One of the most common mistakes beginners make is adding too much filling, which makes rolling difficult and causes the sushi to burst open. Less is more when it comes to fillings-a thin line of ingredients in the center creates a balanced bite where you can taste every component. Overstuffed rolls also look sloppy when sliced and are harder to eat gracefully.
5. Invest in a Sharp Knife
A dull knife crushes the roll rather than cleanly slicing through it, resulting in messy, compressed pieces with rice and filling spilling out. A sharp, non-serrated knife (preferably a Japanese sushi knife or santoku) makes all the difference. Wet the blade between each cut to prevent rice from sticking and creating drag.
6. Let the Marinated Shrimp Come to Room Temperature
While it’s important to marinate the shrimp in the refrigerator for food safety, let them sit at room temperature for about 10 minutes before assembling your rolls. Cold shrimp straight from the fridge can make the sushi rice firm up and lose its pleasant texture. Room-temperature shrimp also allows the flavors of the chili sauce marinade to be more pronounced.
7. Practice Your Rolling Technique
Your first few attempts at making a chili shrimp roll benihana might not be Instagram-perfect, and that’s completely okay. Sushi rolling is a skill that improves with practice. Start with gentle pressure, gradually increasing as you feel the roll taking shape. If a roll doesn’t turn out perfectly, simply unroll it and try again-the ingredients are forgiving, and the taste will still be delicious even if the shape isn’t flawless.
Storage and Reheating Guidance
Fresh sushi is best enjoyed immediately, but you can store leftover chili shrimp roll in an airtight container in the refrigerator for up to 24 hours. Do not reheat sushi rolls, as this compromises texture and food safety. Allow refrigerated rolls to sit at room temperature for 10-15 minutes before eating to restore optimal texture and flavor.
Common Queries and FAQs
Can I use cooked frozen shrimp for this recipe?
Yes, pre-cooked frozen shrimp work perfectly for this benihana chili shrimp roll recipe. Simply thaw them according to package instructions, pat dry, and proceed directly to marinating. This saves time while maintaining excellent flavor and texture.
What can I substitute for chili sauce?
Sweet chili sauce, sambal oelek, or gochujang (Korean chili paste) all make excellent alternatives. Each brings a different flavor profile-sweet chili is milder and sweeter, sambal oelek is more vinegary, and gochujang adds fermented depth. Adjust quantities based on your heat preference.
Do I need a bamboo mat to make sushi rolls?
While a bamboo mat makes rolling easier and more consistent, you can use a clean kitchen towel or even a sheet of parchment paper covered with plastic wrap in a pinch. The key is having something to help you apply even pressure while rolling.
How do I prevent my sushi rice from being too sticky or mushy?
Rinse your rice thoroughly before cooking to remove excess surface starch, use the correct water-to-rice ratio (usually 1:1.25), and avoid stirring the rice while it cooks. After cooking, fold the seasoning in gently rather than stirring vigorously, which breaks the grains and creates a pasty texture.
Can I make the chili shrimp roll ahead of time?
You can prepare components ahead-cook and marinate the shrimp, prepare the rice and vegetables-but assemble the rolls within an hour of serving for best texture. Nori becomes soft and chewy when exposed to moisture from the rice for extended periods.
Is this spicy shrimp roll gluten-free?
The traditional version contains soy sauce, which typically includes wheat. To make a gluten-free chili shrimp roll benihana, substitute tamari (gluten-free soy sauce) in both the marinade and for serving. Ensure your chili sauce is also gluten-free by checking the label.
What’s the difference between this and a dynamite roll?
While both feature spicy shrimp, a dynamite roll typically uses tempura-battered shrimp and may include different vegetables like carrots or asparagus. The benihana-style chili shrimp roll uses boiled shrimp in a chili-mayo sauce, creating a lighter, more refreshing bite with emphasis on the spicy coating.
Benihana Chili Shrimp Roll Recipe
Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn bright pink and opaque. Avoid overcooking as this makes shrimp rubbery. Drain immediately and rinse under cold water to stop the cooking process. Pat the shrimp dry with paper towels.
- In a medium mixing bowl, combine the chili sauce, mayonnaise, soy sauce, and lemon juice. Whisk until smooth and well incorporated. Add the cooled shrimp to the bowl and toss gently to coat each piece evenly with the spicy mixture. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the shrimp.
- Rinse 2 cups of sushi rice under cold running water in a fine-mesh strainer, swirling gently until the water runs clear. This removes excess starch and prevents gummy rice. Cook the rice according to package instructions, typically using a 1:1.25 ratio of rice to water.
- While the rice cooks, prepare the seasoning mixture. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve completely. Do not boil.
- Once the rice is cooked, transfer it to a large wooden or glass bowl (metal can react with the vinegar). While the rice is still warm, drizzle the seasoning mixture over it. Use a rice paddle or wooden spoon to fold gently in a cutting motion, being careful not to mash the grains. Fan the rice while mixing to help it cool and develop a glossy appearance. Cover with a damp cloth until ready to use.
- Cut the avocado in half lengthwise, twist to separate, and remove the pit. Score the flesh into thin slices while still in the skin, then scoop out with a spoon. Slice the cucumber lengthwise into thin matchstick pieces (julienne), removing the seeds if they’re particularly watery.
- Cover your bamboo sushi mat completely with plastic wrap to prevent rice from sticking. Have a small bowl of water nearby to keep your hands moist. Arrange all your prepared ingredients within easy reach: seasoned rice, marinated shrimp, avocado slices, cucumber strips, and toasted sesame seeds.
- Place one nori sheet on the prepared mat, shiny side down. Wet your hands with water and take a generous handful of sushi rice (about 3/4 cup). Spread the rice evenly across the nori, leaving a 1-inch border at the top edge. Press gently to create an even layer about 1/4-inch thick.
- Arrange 3-4 pieces of marinated shrimp in a horizontal line along the center of the rice. Place avocado slices and cucumber strips parallel to the shrimp. If you prefer extra heat, add a thin drizzle of sriracha over the fillings.
- Lift the edge of the bamboo mat closest to you, using your thumbs to hold the filling in place with your other fingers. Roll the mat away from you, tucking the near edge of the nori over the filling to create a tight cylinder. Apply gentle, even pressure as you continue rolling.
- When you reach the exposed nori border, moisten it lightly with water using your fingertip. Complete the roll, pressing gently to seal. Give the completed roll one final squeeze through the mat to ensure it’s compact and holds together.
- Transfer the roll to a cutting board. Using a very sharp knife dampened with water, slice the roll in half. Clean the knife, then cut each half into 4 equal pieces, creating 8 pieces total. Repeat with remaining ingredients to make 4 complete rolls.
- Arrange the sushi pieces cut-side up on a serving platter. Sprinkle generously with toasted sesame seeds. Serve immediately with pickled ginger, soy sauce, and wasabi on the side.
Video
Notes
Now you have everything you need to recreate the beloved benihana chili shrimp roll recipe in your own kitchen! This Benihana Chili Shrimp Roll Recipe brings restaurant-quality flavor with surprisingly simple techniques.
The combination of tender marinated shrimp, creamy avocado, crisp cucumber, and perfectly seasoned rice creates a sushi experience that rivals any Japanese steakhouse.
Whether you’re hosting a dinner party or treating yourself to homemade sushi night, this chili shrimp roll will impress every time. Don’t be intimidated by the process-with practice, you’ll be rolling like a pro. Ready to get started? Grab your ingredients and enjoy the delicious journey!
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