Crispy Tuna Rice Paper Sushi Rolls

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Tons of delicious goodies are wrapped inside seaweed and rice paper, kind of like sushi rolls. Then they are pan-fried until super crispy. Oh my goodness! They are over-the-top delicious!

Crispy Tuna Rice Paper Sushi Rolls

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
½ 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
¼ tsp wasabi


To prepare:

  • To make the sushi vinegar, in a small bowl, combine the rice vinegar, sugar, and salt. Whisk.
  • To prepare the rice, place the warm steamed rice in a mixing bowl, and season with the sushi vinegar. Combine.
  • Place the tuna in a mixing bowl, and add the Japanese mayonnaise and sriracha sauce. Combine.
  • To prevent browning, squeeze the lemon juice all over the avocado.

To assemble:

  • In a bowl, add the water and rice vinegar. ( It helps with the browning of rice paper.) Whisk.
  • Place the rice paper on a working surface. Lightly brush the water mixture on both sides of the rice paper, until softened and not overly wet. (The oil will splatter a lot when the rice paper has too much moisture on it.)
  • Place the roasted seaweed sheet at the center, and add about 2 tablespoons of rice on top. Sprinkle toasted sesame over the rice and rice paper.
  • Followed by the tuna, carrots, avocado, and flying fish roe.
  • Fold it up, fold the sides of rice paper toward the center, and roll it up all the way. Repeat with the rest.

To pan fry and serve:

  • In a pan over medium heat, pour in the avocado oil, and sprinkle with a pinch of salt. (Salt will also help to absorb some moisture, so the oil won’t splatter as much.)
  • Transfer the rice paper sushi rolls to the pan. Pan-fry until crispy on every side, about 4 minutes. Remove and do the same with the rest.
  • Serve with soy sauce and wasabi on the side.


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