Crispy Tuna Rice Paper Sushi Rolls

Crispy Tuna Rice Paper Sushi Rolls are a light and crunchy twist on traditional sushi—no deep frying required! These rolls are packed with spicy tuna, creamy avocado, fresh veggies, and a pop of tobiko, all wrapped in seaweed and rice paper. Pan-fried until golden and crispy, they’re perfect as a party snack, lunch, or light dinner. Let’s get rolling!

Recipe

Serving: 10
Prep time: 1 hour
Cook time: 35 minutes

For the rice:
2 cups warm steamed rice, medium-grain
1 tablespoon rice vinegar
1/2 teaspoon sugar
Pinch of salt
For the tuna:
8 ounces white tuna in water, drained
2 tablespoons Japanese mayonnaise
1 tablespoon sriracha sauce

For the rice paper sushi rolls:
1 medium avocado, sliced lengthwise into 1/4-inch pieces
1 wedge lemon
10 sheets rice paper
1 cup water
1/2 teaspoon rice vinegar or white vinegar
10 pieces roasted seaweed sheets
2 tablespoons toasted white sesame
1 cup carrots, shredded
3 ounces flying fish roe (tobiko)
3 tablespoons avocado oil, for pan-frying

For the dipping sauce:
2 tablespoons soy sauce
1/4 teaspoon wasabi

Instructions

1. Season the rice:

• In a small bowl, whisk together rice vinegar, sugar, and salt to make sushi vinegar.
• In a mixing bowl, combine warm steamed rice with the sushi vinegar. Set aside.

2. Make the tuna filling:

• In another bowl, mix drained tuna with Japanese mayonnaise and sriracha sauce.

3. Prep the avocado:

• Squeeze lemon juice over the sliced avocado to prevent browning.

4. Prepare the rice paper:

• In a shallow bowl, whisk together water and vinegar.
• Lightly brush both sides of a rice paper sheet with the vinegar water until just softened (avoid over-wetting to prevent oil splatter).

5. Assemble the rolls:

• Place a roasted seaweed sheet in the center of the softened rice paper.
• Top with about 2 tablespoons of seasoned rice and a sprinkle of toasted sesame.
• Add tuna, shredded carrots, avocado slices, and tobiko.
• Fold in the sides and roll tightly like a burrito. Repeat with the remaining ingredients.

6. Pan-fry the rolls:

• In a pan over medium heat, add avocado oil and a pinch of salt (this helps reduce splatter).
• Place the rolls seam side down and pan-fry for about 4 minutes, rotating to crisp all sides.
• Repeat with the remaining rolls.

7. Serve:

• Slice the rolls in half if desired and serve with soy sauce and a touch of wasabi.

Tips & notes

• Be careful not to over-wet the rice paper—just a light brush is enough to soften.
• Use medium-grain rice for the right texture; short-grain can be too sticky.
• If your seaweed sheets are larger than your rice paper, trim them to fit neatly inside.
• Feel free to swap the tuna with salmon or even cooked crab for variety.
• For a vegetarian version, try mashed chickpeas or tofu instead of tuna.