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
Instructions
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.
