Crispy Rice Paper Tuna Sushi Rolls
These Crispy Rice Paper Tuna Sushi Rolls are filled with spicy tuna, avocado, crunchy vegetables, and tobiko, then pan-fried until golden and crispy. An easy twist on homemade sushi.
Ingredients
For the rice
- 2 cups steamed medium-grain rice, warm
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- Pinch of salt
For the tuna filling
- 8 ounces white tuna in water, drained
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon sriracha sauce
For the sushi rolls
- 1 medium avocado, sliced lengthwise into ¼-inch pieces
- 1 wedge lemon
- 10 sheets rice paper
- 1 cup water
- ½ teaspoon rice vinegar, or white vinegar
- 10 sheets roasted seaweed
- 2 tablespoons toasted white sesame
- 1 cup carrots, shredded
- 3 ounces flying fish roe, (tobiko)
- 3 tablespoons avocado oil
For the dipping sauce
- 2 tablespoons soy sauce
- ¼ teaspoon wasabi
Instructions
- To season the rice: In a small bowl, whisk together the rice vinegar, sugar, and salt. Pour the mixture over the warm steamed rice and gently fold until evenly coated. Set aside.
- To make the tuna filling: In a medium bowl, combine the drained tuna, Japanese mayonnaise, and sriracha until well mixed.
- To prepare the avocado: Squeeze the lemon juice over the avocado slices to help prevent browning.
- To prepare the rice paper: In a shallow bowl, whisk together the water and rice vinegar. Lightly brush both sides of each rice paper sheet until just softened.
- To assemble the sushi rolls: Place a roasted seaweed sheet in the center of a softened rice paper sheet. Spread about 2 tablespoons of seasoned rice over the seaweed and sprinkle with the toasted sesame seeds. Add the tuna filling, shredded carrots, avocado slices, and tobiko. Fold in the sides and roll tightly like a burrito. Repeat with the remaining ingredients.
- To pan-fry the sushi rolls: Heat the avocado oil in a large pan over medium heat and sprinkle in a pinch of salt. Place the rolls seam-side down and pan-fry for about 4 minutes, turning until all sides are golden and crispy. Repeat with the remaining rolls.
- To make the dipping sauce: Stir together the soy sauce and wasabi until well combined.
- To serve: Slice the rolls in half if desired and serve immediately with the dipping sauce.
Video
Notes
- Medium-grain rice: I usually use medium-grain rice because it's what I have on hand, but Japanese sushi rice is another great option. Both work well in this recipe.
- Don't over-wet the rice paper: Brush on just enough vinegar water to soften it. Too much moisture makes the rolls harder to roll and can increase oil splatter.
- Drain the tuna well: This keeps the filling creamy instead of watery.
- Roll tightly: A firm roll helps the filling stay together while pan-frying.
- Golden crispy exterior: Let each side crisp before turning so the rolls develop an even golden crust.
- Best served fresh: These rolls are crispiest right after pan-frying.