Crispy Fish Sushi Roll (Print Version)
# Ingredients:
01 -
1/4 cup of seasoned rice vinegar.
02 -
Tap water.
03 -
1 tablespoon of toasted sesame seeds.
04 -
1 & 1/2 cups of uncooked Calrose sushi-style rice.
05 -
A couple of nori seaweed sheets.
06 -
8 frozen fish sticks, breaded.
07 -
2 tablespoons Kewpie mayo.
08 -
A ripe avocado, cut into slices.
09 -
2 small Persian cucumbers, julienned with ends removed.
10 -
Optional toppings: wasabi, pickled ginger, garlic, soy sauce, Sriracha mayo.
# Instructions:
01 -
Wash the rice until the water isn’t cloudy anymore. Put it in a pot with water and follow the package instructions to cook it.
02 -
Spread the cooked rice onto a greased baking dish or sheet with edges, then evenly sprinkle the rice vinegar over it. Using a spoon or paddle, gently cut through the rice to mix. Fan it a bit while stirring to help it cool off. Leave it to fully cool.
03 -
Cook the fish sticks the way the package tells you to.
04 -
Take the nori sheets and slice them in half along the shorter side of the sheet.
05 -
Wrap your bamboo mat in plastic, then place a halved nori sheet on top. Take 1/2 cup of the cool rice and press it evenly onto the nori using your palms. Sprinkle 1 teaspoon of sesame seeds all over the rice layer.
06 -
Flip the nori sheet so the rice faces down. Spread some kewpie mayo on the nori side. Lay down a couple of cooked fish sticks horizontally in the middle. Add the sliced avocado and cucumbers next to the fish sticks, lining them up.
07 -
Roll it all up tightly using the mat. Peel off the plastic layer and cut the roll into pieces using one motion per slice (don’t saw back and forth). Wet your knife with water in between cuts to keep the rice from sticking.
08 -
Put it on a plate and enjoy with soy sauce, pickled ginger, wasabi, or Sriracha-mayo drizzled on top.
# Notes:
01 -
Swap fish sticks for shrimp, salmon, imitation crab, or tuna instead.
02 -
To get neat slices, use a single, clean cut.
03 -
Keep hands wet to stop rice from sticking to your fingers.