Mini Fried Sushi Rolls with Spicy Tuna
Mini fried sushi rolls with spicy tuna and a sriracha dipping sauce >> Making homemade sushi is seriously one of the best life hacks, and when you use wild tuna (canned or fresh) you’re feeding your body all those omega 3 fatty acids for glowing skin and immune support!!
Ingredients you’ll need:
- canned wild albacore tuna
- sriracha
- soy sauce
- mayo
- sushi rice
- sushi nori seaweed wraps
- carrot
- avocado
- flour
- fine breadcrumbs
- eggs
- neutral frying oil, like beef tallow or olive oil
How to Store and Reheat Sushi Tempura Rolls?
Once cooled to room temperature, store the sushi rolls in an airtight container in the fridge up to 3 days. Reheat in the oven at 400F for 8-12 minutes, until crisp on the outside again.
Cook with me!
Mini Fried Sushi Rolls with Spicy Tuna
Ingredients
For the Spicy Tuna:
- 2 cans Wild Planet Wild Albacore Tuna drained
- 1 tbsp. Sriracha
- 1 tbsp. Soy Sauce low sodium
- 1 tbsp. Mayo
- Salt & Black Pepper to taste
For the Fried Sushi Rolls:
- 2 cups Cooked Sushi Rice
- 1 tbsp. Rice Vinegar
- 2 tsp. Soy Sauce low sodium
- 3-5 Sushi Nori Seaweed Wraps
- 1 Carrot thinly sliced
- 1 Avocado thinly sliced
- 1 cup Flour
- 1 tsp. Smoked Paprika
- 1 ½ 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
- To Make the Spicy Tuna: Combine all ingredients into a large bowl. Mash with a fork until very well combined.
- For the Sushi Rice: Combine the cooked sushi rice, rice vinegar, and soy sauce. Mix well. Set aside.
- To Form the Sushi Rolls: Slice each sheet of sushi nori into 4 equal squares (about 4”x4”). Working one square at a time, place on a bamboo sushi mat lined with plastic wrap, or you can just use plastic wrap.
- Add a generous scoop of the sushi rice and press down to cover the sushi nori square. Flip over so the rice is on the plastic wrap.
- Add a layer of the spicy tuna, thinly sliced carrots, and avocado. Using the bamboo mat and/or plastic wrap to assist, roll up the sushi nori tightly. Use your hands to compact the sushi rice all around. Unroll and place on parchment paper to repeat.
- To Batter the Sushi Rolls: Set up a battering station with three bowls. In the first bowl, add the flour and paprika. In the second bowl, add the beaten eggs. In the third bowl, add the fine breadcrumbs.
- Dredge each sushi roll through the flour, then the eggs, and then the breadcrumbs.
- In a large skillet over medium high heat, heat up the frying oil to 350F or until glistening. Add the sushi rolls to fry 2-3 minutes on each side, until deeply golden and crispy.
- Remove from the oil to a wire rack or plate lined with paper towels.
- To Serve: Slice into individual pieces or enjoy whole with the dipping sauce!
- To Make the Sauce: Combine all ingredients and whisk until smooth. Enjoy with the fried sushi rolls!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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