SeafoodMediumFree

Mexican Sushi Rolls

Name: Mexican Sushi Rolls
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 3 tbsp Chipotle sauce; 300 g Sushi rice; 4 leaves Nori seaweed sheets; 16 Large prawns (peeled); 2 Avocado (in strips); 4 strips Cucumber (in strips)

80 min (60 prep + 20 cook) Medium 4 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Sushi rolls with battered prawn, avocado and chipotle sauce — Mexico's hugely successful Japan-Mexico fusion phenomenon.

About this recipe

Mexican sushi is one of the most successful culinary fusion phenomena in Mexico: sushi rolls with Mexican-inspired fillings, especially battered prawn, avocado and chipotle sauce. In Mexican cities, especially Mexico City, Guadalajara and Monterrey, Mexican sushi restaurants are enormously popular and have created their own culinary identity mixing Japanese technique with Mexican flavour. The result is glossy, eye-catching and flavour-packed rolls that have won over palates worldwide.

History & Origin

Sushi arrived in Mexico in the 1980s through Japanese communities established in Mexico City and Monterrey. However, it was in the 1990s that sushi restaurants began adapting rolls to the Mexican palate, adding avocado (an ingredient the Japanese ended up adopting in their own cuisine as the 'California Roll'), chilli, chipotle and seafood typical of the Gulf and Pacific coasts. The 'dragon roll', 'Mexican spider roll' and 'breaded prawn roll' became creations unique to the Mexican-Japanese fusion. Today Mexico is one of the largest consumers of sushi outside Asia, and the Mexican sushi scene has gained international recognition, with unique rolls that cannot be found anywhere else in the world.

Estimated cost

£17.00

Total cost

£4.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

22g

Protein

58g

Carbohydrates

18g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the sushi rice until the water runs clear. Cook in a 1:1.2 ratio (rice:water) over low heat with a lid for 15 minutes. Turn off and rest for 10 minutes. Mix with rice vinegar, sugar and salt while still hot. Fan to cool.
💡 Sushi rice should be sticky but not stodgy. Do not refrigerate it - the cold hardens the starch and ruins the texture.
2
Peel and devein the prawns, leaving the tail on. Make a light tempura batter: mix flour, a pinch of salt and very cold water until a lumpy batter forms. Dip the prawns in the batter and fry in oil at 180°C until golden (2–3 minutes). Drain.
💡 The water for tempura must be very cold (even with ice) to achieve a light, crispy fry.
3
Place a nori sheet on the bamboo mat (or a damp cloth). Spread a thin layer of sushi rice covering almost the entire sheet, leaving 2 cm free at the top edge. Place the tempura prawns and avocado strips in the lower third of the rice.
4
Roll firmly with the mat, pressing forward. Seal the edge with a little water. Using a wet knife, cut into 8 pieces. Serve with chipotle sauce, Japanese mayonnaise (kewpie) and soy sauce.
💡 A very sharp knife, dampened between cuts, is the secret to clean slices - a blunt knife will crush the roll.