Rice Paper Sushi Rolls
These Rice Paper Sushi Rolls are crispy, chewy, and filled with the classic California roll - they will surely satisfy your sushi cravings.
Ingredients
- ⅓ piece English cucumber julienned
- 1 whole avocado sliced
- 1 sheet nori cut into 4 by 3 cm pieces
- 6 sheets rice paper small
Crab mixture
- 1 cup imitation crab pulled into strips
- 3 tbsp Kewpie mayo
Seasoned Sushi Rice
- 3 cups sushi rice cooked
- 2 tbsp rice vinegar
- 1 tsp granulated sugar
- ¼ tsp salt
Instructions
- Dip rice paper in room temp water for 10 seconds, then place onto dry surface.
- To the centre of rice paper, add nori and then 2 tbps rice. Mould the rice into a 3 by 2 inch rectangle (Note 1).
- Stack 1 tbsp crab mixture, 8 cucumber strips, and 3 avocado slices, respectively.
- Bring the bottom portion up, right side to left, left side to right, then roll it up, all the while tucking in any filling falling out.
- Place a pinch of roasted sesame seeds in the centre of the rice roll.
To make the rice paper sushi rolls crispy
- To a nonstick pan, add 1 mm of vegetable oil, turn the heat to medium-high, and shallow fry them for 30 seconds per side. Transfer to wire rack to cool.
- Serve immediately with Sriracha Aioli on the side.
Video
Notes
- To prevent the rice from sticking to your fingers, wet them with some water.