Description
These Rice Paper Sushi Rolls are a crispy, easy-to-make, and gluten-free twist on traditional sushi. Made with warm sushi rice, spicy tuna, fresh veggies, and wrapped in rice paper instead of seaweed, they offer a deliciously crunchy exterior when pan-fried to golden perfection. Perfect for a quick lunch or snack that kids and adults alike will enjoy, these sushi rolls combine bold flavors and a satisfying texture without the fuss of bamboo mats or seaweed sheets.
Ingredients
Sushi Rice
- 2 cups cooked short grain rice, warmed
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp sea salt
Spicy Tuna
- 10 oz canned tuna, drained
- 3-4 tbsp Kewpie mayo, or any mayo
- 1 tbsp sriracha
Sushi Rolls
- 8 sheets rice paper, 8 inch (22 cm) diameter
- 16 pieces toasted nori sheet snack
- 2 Persian cucumbers, thinly sliced
- 1 cup grated carrot
- 1 avocado, thinly sliced
- Toasted sesame seeds, for garnish
- Avocado oil, for pan frying
Dipping Sauce
- 2 tbsp soy sauce, or tamari sauce for gluten free
- 1/2 tsp wasabi, optional
Instructions
- Prepare Sushi Rice: In a bowl, combine the warmed cooked short grain rice with rice vinegar, sugar, and sea salt. Stir well to evenly incorporate all ingredients and set aside to let the flavors meld.
- Make Spicy Tuna: In a separate bowl, mix together the drained canned tuna, Kewpie mayo, and sriracha. Adjust mayo quantity if you prefer a creamier texture.
- Soften Rice Paper: Fill a shallow, wide bowl with cold water. Dip one rice paper sheet into the water to soften, then carefully place it on a moist cutting board.
- Assemble Rolls: Place two pieces of toasted nori sheet snack toward the bottom half of the softened rice paper. Spread 1/4 cup of the prepared sushi rice over the nori, then add 2 tablespoons of grated carrot and 2 tablespoons of the spicy tuna mixture on top.
- Add Fresh Veggies: Layer thin slices of cucumber and avocado over the filling, then top with another toasted nori sheet piece.
- Roll Sushi: Fold the bottom edge of the rice paper up to cover part of the filling, fold the sides inward to enclose the filling, then roll tightly away from you to seal the roll fully.
- Coat with Sesame: Spread toasted sesame seeds onto a plate. Roll each sushi roll on the sesame seeds to coat all sides, then transfer to a parchment paper lined plate or baking sheet to prevent sticking. Repeat the assembly for remaining rolls.
- Pan-Fry Rolls: Heat a nonstick skillet over medium-low heat and add a thin layer of avocado oil. Place the sushi rolls in a single layer without crowding. Cook for 3 minutes on each side until golden and crispy, working in two batches if necessary.
- Serve: Remove the crispy sushi rolls from the skillet and serve immediately with soy sauce or tamari dipping sauce mixed optionally with wasabi.
Notes
- Use warm sushi rice for easier spreading and better texture.
- If you prefer less spice, reduce sriracha in the spicy tuna mixture.
- Ensure rice paper sheets don’t over-soak to avoid tearing during rolling.
- Avocado oil is recommended for frying due to its high smoke point and mild flavor.
- These rolls are best enjoyed fresh but can be refrigerated for a few hours; reheat gently to maintain crispness.
- For a vegan alternative, substitute spicy tuna with mashed tofu or seasoned chickpeas.
- To make it gluten-free, confirm soy sauce or tamari used is certified gluten-free.
