If you’ve ever dined at Benihana, you know that their chili shrimp roll is a must-try. The combination of spicy shrimp, creamy avocado, and the tangy kick of chili sauce makes it a crowd favorite. Whether you’re a sushi enthusiast or just love experimenting in the kitchen, this guide will help you recreate this restaurant classic at home.

Ingredients

To make the Benihana Chili Shrimp Roll, you’ll need the following ingredients. Make sure to gather everything before starting, as sushi making requires preparation.

For the Shrimp Filling:

• Shrimp (12-15 large, peeled and deveined): The star of the roll, providing a tender and succulent bite.
• Chili Sauce (2 tablespoons): Adds the signature spice and flavor.
• Mayonnaise (1 tablespoon): Creates a creamy texture for the filling.
• Soy Sauce (1 tablespoon): Provides umami depth.
• Lemon Juice (1 teaspoon): Balances the flavors with a hint of acidity.

For the Sushi Roll:

• Sushi Rice (2 cups, cooked and seasoned): Sticky rice that holds the roll together.
• Nori Sheets (4 sheets): Seaweed sheets that wrap the sushi roll.
• Avocado (1 large, sliced): Adds creaminess and richness.
• Cucumber (1/2 cucumber, julienned): Provides a refreshing crunch.
• Sesame Seeds (2 tablespoons, toasted): For an added nutty flavor.
• Sriracha (optional, for additional spice): To adjust the heat level to your preference.

For Garnishing:

• Pickled Ginger: Cleanses the palate between bites.
• Soy Sauce: For dipping.
• Wasabi: Adds a spicy kick for those who enjoy extra heat.

Step-By-Step Instructions

Making sushi at home can seem intimidating, but breaking down the process into simple steps makes it approachable. Here’s how to prepare each component:

1. Preparing the Shrimp:

• Cook the Shrimp: Boil a pot of water and cook the shrimp for 2-3 minutes until they turn pink and opaque. Drain and allow to cool.
• Marinate the Shrimp: In a bowl, mix chili sauce, mayonnaise, soy sauce, and lemon juice. Add the cooked shrimp and toss to coat evenly. Let it marinate for at least 15 minutes to absorb the flavors.

2. Preparing the Sushi Rice:

• Cook the Rice: Rinse 2 cups of sushi rice until the water runs clear. Cook according to package instructions. Once cooked, transfer to a wooden or glass bowl.
• Season the Rice: While the rice is still warm, season it with a mixture of 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Fold gently to mix without mashing the rice.

3. Preparing the Vegetables:

• Slice the Avocado: Cut the avocado in half, remove the pit, and slice it into thin strips.
• Julienne the Cucumber: Slice the cucumber lengthwise into thin, matchstick-like pieces.

4. Preparing the Nori Sheets:

• Cut the Nori: Lay the nori sheet on a cutting board, shiny side down. If the sheet is large, cut it in half to fit your rolling mat.

Directions

Now that all the components are ready, it’s time to assemble the chili shrimp roll. Follow these steps carefully for a perfect roll every time:

1. Spread the Rice:

• Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
• Lay a nori sheet on the mat, shiny side down.
• Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly across the nori sheet, leaving a 1-inch border at the top.

2. Add the Fillings:

• Place a line of marinated shrimp along the center of the rice.
• Add slices of avocado and cucumber next to the shrimp.
• If you like extra heat, drizzle a bit of sriracha over the fillings.

3. Roll the Sushi:

• Lift the edge of the bamboo mat closest to you and start rolling the sushi away from you, pressing gently but firmly to keep the roll tight.
• Continue rolling until you reach the end of the nori sheet. Use the exposed edge to seal the roll by wetting it slightly with water.

4. Slice the Roll:

• Once rolled, transfer the sushi to a cutting board.
• With a sharp knife, slice the roll into 8 equal pieces. Clean the knife with a damp cloth between cuts to keep the slices clean.

5. Garnish and Serve:

• Arrange the sushi pieces on a plate.
• Sprinkle toasted sesame seeds on top.
• Serve with pickled ginger, soy sauce, and wasabi on the side.

Nutrition Facts

Here’s a breakdown of the nutritional content per serving of the Benihana Chili Shrimp Roll:

Reviews

What People Are Saying:

• Jessica P.: “I made this for a dinner party, and it was a hit! The flavors were spot on, just like Benihana’s.”
• Mark D.: “I never thought I could make sushi at home, but this recipe was so easy to follow. The shrimp was perfectly spicy.”
• Sarah L.: “I added extra sriracha to my roll, and it was delicious. I’ll definitely be making this again.”

Community Tips and Praise

Here’s what the community has shared about their experiences with the Benihana Chili Shrimp Roll recipe:

• Add Cream Cheese: Some users suggest adding a small strip of cream cheese to the filling for an extra creamy texture.
• Make It Spicier: For those who love heat, increase the chili sauce or add more sriracha.
• Use a Rice Cooker: If you struggle with cooking sushi rice on the stove, a rice cooker can make the process easier.
• Try Different Proteins: Swap out shrimp for crab or tempura vegetables for a different twist on the roll.

Comparison: Homemade vs. Restaurant

Here’s a comparison between making the chili shrimp roll at home versus ordering it at Benihana:

Conclusion

Recreating the Benihana Chili Shrimp Roll at home is a rewarding experience that brings the taste of your favorite Japanese restaurant into your kitchen. With a few simple ingredients and step-by-step instructions, you can impress your family and friends with a sushi roll that’s not only delicious but also customizable to your preferences.

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