Fish Stick Sushi Rolls
Made with crispy breaded fish sticks, avocado, and cucumber, these Fish Stick Sushi Rolls are crunchy like a crunch roll and a quick, easy, cheap way to make delicious sushi at home!
Servings: 4 rolls (8 pieces each)
Ingredients
- 1 & 1/2 cups uncooked short-grained Calrose "sushi" rice
- water
- 1/4 cup seasoned rice vinegar
- 2 nori seaweed sheets
- 1 tablespoon toasted sesame seeds
- 2 tablespoons Kewpie Japanese mayonnaise
- 8 breaded fish sticks (I use Gorton's brand)
- 1 medium ripe avocado , sliced
- 2 small Persian cucumbers , ends trimmed, sliced julienned
- For serving: soy sauce, wasabi, garlic, pickled ginger, Sriracha-mayo
Instructions
- Rinse your rice until the water runs clear, then add the rice and water to a saucepan and cook according to package directions.Transfer cooked rice to a greased rimmed baking sheet or baking dish and drizzle the seasoned rice vinegar evenly all over the top. Gently combine with a slicing motion using a rice paddle/spoon (be gentle, do not stir or mash it up.) Fan the rice while mixing to dry it out slightly. Set aside to cool.
- Cook the fish sticks according to package directions. (I like to air fry mine, but baking is fine too.)
- Cut the nori sheet into half sizes along the shorter end of the sheet.
- Line a bamboo mat with plastic wrap and place a half nori sheet on top. Using your hands, evenly spread a 1/2 cup of the cooked and cooled rice over the nori (dip your hands in the water bowl to keep your hands from sticking to the rice.)
- Sprinkle a teaspoon of toasted sesame seeds over the rice.
- Flip the seaweed and rice sheet over and drizzle with a bit of kewpie mayonnaise. Add 2 cooked fish sticks horizontally along the middle of the seaweed. Layer the avocado slices and cucumbers horizontally along the fish sticks. (See image in the article for visual help.)
- Roll up tightly and remove the plastic before slicing. (TIP: Take one-stroke slices, don't run your knife back and forth. Dip the knife in water to prevent sticking of rice.)
- Serve your fish stick sushi rolls with soy sauce, wasabi, pickled ginger, and a drizzle of Sriracha-mayo, if desired.
Notes
Replace the fish sticks. Other options for filling include imitation crab, popcorn shrimp, cooked shrimp, salmon or tuna.
Nutrition
Calories: 406kcal · Carbohydrates: 63g · Protein: 7g · Fat: 14g · Saturated Fat: 2g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 7g · Trans Fat: 0.01g · Cholesterol: 4mg · Sodium: 60mg · Potassium: 360mg · Fiber: 6g · Sugar: 1g · Vitamin A: 173IU · Vitamin C: 6mg · Calcium: 43mg · Iron: 2mg