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.