Sushi lovers, this one’s for you! These Mini Fried Sushi Rolls with Spicy Tuna bring together everything you adore about sushi but with a crispy, golden twist. The combination of creamy avocado, crisp carrots, and spicy tuna, all wrapped up and fried to perfection, is simply irresistible. Trust me, once you try these, you’ll be hooked!
Why You’ll Love Mini Fried Sushi Rolls with Spicy Tuna
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making them for a sushi night with friends, an impressive appetizer, or just because you’re craving something different, these little bites pack a punch. Is this Mini Fried Sushi Rolls with Spicy Tuna for you? Let’s see.
- Crispy and Crunchy: The golden-fried exterior gives these sushi rolls an addictively crunchy texture.
- Spicy and Flavorful: The spicy tuna filling is creamy, tangy, and full of bold flavors.
- Easy to Customize: Swap the tuna for salmon or even a plant-based option.
- Perfect for Sharing: These bite-sized delights are made for gatherings and impressing guests.
- Dipping Sauce Heaven: The creamy, zesty sauce takes each bite to the next level.
Ingredients
For the Spicy Tuna:
- Wild Albacore Tuna: The star of the filling. Wild-caught tuna brings a fresh, high-quality taste.
- Sriracha: Adds the perfect spicy kick without overpowering the other flavors.
- Low-Sodium Soy Sauce: A touch of umami to enhance the overall depth.
- Mayo: Creates a smooth, creamy texture to balance the heat.
- Salt & Black Pepper: Season to taste for the perfect bite.
For the Fried Sushi Rolls:
- Sushi Rice: The foundation of any sushi roll. Sticky, slightly sweet, and perfect for rolling.
- Rice Vinegar & Soy Sauce: Enhances the rice with a bit of tang and umami.
- Sushi Nori Wraps: Holds everything together, adding that signature ocean-like flavor.
- Carrot & Avocado: Fresh, crunchy, and creamy—essential sushi ingredients.
- Flour & Smoked Paprika: The first step in the crispy coating, adding a subtle smoky depth.
- Fine Breadcrumbs: For that extra crunch factor.
- Eggs: Helps bind everything together before frying.
- Neutral Frying Oil: A high-heat oil ensures the perfect crisp.
For the Dipping Sauce:
- Plain Greek Yogurt: Adds creaminess with a slight tang.
- Mayo: Brings a rich, smooth texture.
- Sriracha: For that spicy punch.
- Soy Sauce: A savory umami balance.
- Lemon Juice: Fresh, bright acidity to tie it all together.
How to Make Mini Fried Sushi Rolls with Spicy Tuna
Prepare the Spicy Tuna:
- In a bowl, mix together tuna, sriracha, soy sauce, mayo, salt, and black pepper.
- Stir until well combined, then set aside.
Prepare the Sushi Rolls:
- In a separate bowl, mix warm cooked sushi rice with rice vinegar and soy sauce. Let it cool slightly.
- Lay a nori sheet on a sushi mat (or a clean surface), then spread an even layer of rice, leaving about ½ inch at the top edge.
- Add a strip of spicy tuna, sliced carrot, and avocado.
- Roll tightly using the sushi mat, then set aside. Repeat with remaining ingredients.
Coat and Fry the Rolls:
- In three separate bowls, place flour mixed with smoked paprika, beaten eggs, and breadcrumbs.
- Slice each sushi roll into mini pieces, then dip each piece into flour, then egg, then breadcrumbs.
- Heat oil in a pan to 350°F (175°C), then fry rolls in batches until golden brown and crispy.
- Remove and place on a paper towel to drain excess oil.
Prepare the Dipping Sauce:
- In a small bowl, whisk together Greek yogurt, mayo, sriracha, soy sauce, and lemon juice.
- Stir until smooth and well combined.
Serve and Enjoy:
- Arrange the crispy sushi rolls on a plate.
- Serve with the spicy dipping sauce on the side.
- Garnish with extra sriracha, sesame seeds, or chopped green onions for extra flair!
Nutrition Information (Per Serving)
- Serving Size: 4 mini rolls
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
How to Serve Mini Fried Sushi Rolls with Spicy Tuna?
- Fresh Salads: Pair with a light Asian slaw or cucumber salad.
- Sushi Night Spread: Serve alongside other sushi favorites for a full spread.
- Rice Bowls: Place crispy sushi rolls over steamed rice with extra sauce for a deconstructed sushi bowl.
- As a Standalone Snack: Enjoy them as is, with a drizzle of extra sriracha or eel sauce.
Additional Tips
- Prep Ahead: Prepare the sushi rolls in advance and fry just before serving.
- Adjust the Heat: Love extra spice? Add more sriracha or a dash of cayenne to the tuna.
- Storage Tips: Store leftover fried sushi rolls in an airtight container for up to 2 days. Reheat in an air fryer or oven for best results.
- Make It Gluten-Free: Use gluten-free soy sauce and breadcrumbs.
- Experiment with Fillings: Swap tuna for cooked shrimp, salmon, or even tofu for a different take.
Tips & Variations
- For extra crispiness, double-coat the sushi rolls in breadcrumbs before frying.
- Don’t skip the rice vinegar—it gives the sushi rice that authentic flavor.
- Use a very sharp knife when slicing sushi rolls to keep everything intact.
Final Thoughts
If you’re a sushi lover looking for a fun twist, these Mini Fried Sushi Rolls with Spicy Tuna are a game-changer! They’re crispy, flavorful, and perfect for sharing (or keeping all to yourself no judgment here!). Give them a try and let me know what you think. Happy cooking!
Mini Fried Sushi Rolls with Spicy Tuna
These crispy, fried sushi rolls are a fun twist on traditional sushi! Made with spicy tuna, creamy avocado, and crunchy carrots, they are coated in a crispy golden crust and served with a tangy, spicy dipping sauce. Perfect for appetizers, snacks, or party food!
Ingredients
- For the Spicy Tuna:
- 2 cans Wild Planet Wild Albacore Tuna drained
- 1 tbsp sriracha
- 1 tbsp low-sodium soy sauce
- 1 tbsp mayo
- Salt & black pepper to taste
- For the Fried Sushi Rolls:
- 2 cups cooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp low-sodium soy sauce
- 3-5 sushi nori seaweed wraps
- 1 carrot thinly sliced
- 1 avocado thinly sliced
- 1 cup flour
- 1 tsp smoked paprika
- 1½ cups fine breadcrumbs
- 2 large eggs beaten
- 1-2 cups neutral frying oil
- For the Dipping Sauce:
- 1 cup plain Greek yogurt
- ¼ cup mayo
- 1 tbsp sriracha
- 1 tbsp soy sauce
- Juice of 1 lemon
Instructions
- Make the Spicy Tuna Filling:
- In a large bowl, mix together tuna, sriracha, soy sauce, and mayo.
- Mash with a fork until fully combined.
- Prepare the Sushi Rice:
- In a separate bowl, combine cooked sushi rice, rice vinegar, and soy sauce.
- Mix well and set aside.
- Assemble the Sushi Rolls:
- Cut each nori sheet into 4 equal squares (about 4”x4”).
- Place one square on a bamboo sushi mat lined with plastic wrap (or just use plastic wrap).
- Press a thin layer of sushi rice onto the nori. Flip it over so the rice is on the plastic wrap.
- Add a layer of spicy tuna, thinly sliced carrots, and avocado.
- Using the bamboo mat or plastic wrap, roll tightly into a compact sushi roll.
- Repeat with the remaining ingredients and place rolls on parchment paper.
- Coat the Sushi Rolls for Frying:
- Set up a breading station with three bowls:
- Bowl 1: Flour + smoked paprika
- Bowl 2: Beaten eggs
- Bowl 3: Fine breadcrumbs
- Dredge each sushi roll in flour, then eggs, then breadcrumbs.
- Fry the Sushi Rolls:
- Heat frying oil in a large skillet to 350°F (175°C).
- Fry the sushi rolls for 2-3 minutes per side, until golden brown and crispy.
- Remove and drain on a wire rack or paper towel-lined plate.
- Prepare the Dipping Sauce:
- In a bowl, whisk together Greek yogurt, mayo, sriracha, soy sauce, and lemon juice until smooth.
- Serve & Enjoy:
- Slice the fried sushi rolls into individual pieces or enjoy whole.
- Serve warm with the spicy dipping sauce!
Notes
- Best Oil for Frying: Use a neutral oil like canola, vegetable, or peanut oil for best results.
- Gluten-Free Option: Use gluten-free soy sauce and swap breadcrumbs for panko or crushed rice crackers.
- Extra Crispy Coating: Double-coat the sushi rolls by dipping them in the egg and breadcrumbs twice.
- Storage: Best eaten fresh, but leftovers can be reheated in an air fryer for crispiness.
