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Shrimp and Grits Sushi

This is a Southern twist on sushi - shrimp and grits style!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 Sushi Rolls
Author Kath Younger


  • 1 cup coarse ground grits
  • 1 dozen medium shrimp
  • 1 tbsp cooking oil
  • Dash of Old Bay
  • 1/4 each red and green bell pepper
  • 2 sheets nori
  • For the sauce
  • 1/2 cup plain yogurt Greek or regular
  • 2 tbsp mayo
  • 2 tsp Dijon mustard
  • 2 tsp ketchup
  • 1.5 tsp Old Bay
  • 1/4 tsp sriracha


  • Cook grits in your preferred method. I like to use a rice cooker on porridge setting, but you can also make them easily on the stove top. Follow the directions of the brand of grits you buy. Allow to cool slightly so they are easier to work with and a bit sticky.
  • Toss shrimp in a few pinches of Old Bay.
  • Heat skillet to medium high and add cooking oil. Saute shrimp until they form a nice crust.
  • Slice bell peppers into thin strips.
  • To assemble sushi
  • Place a sheet of nori on your sushi mat.
  • Spread grits out about 1/4 in. thick to all corners.
  • Place peppers and shrimp about 1/3 of the way down.
  • Roll sushi.
  • Slice into 8 pieces.
  • For the dipping sauce
  • Combine all ingredients and mix well.