Crispy Spicy California Rice Paper Sushi Rolls
Crispy Spicy California Rice Paper Sushi Rolls
Ingredients
For the Crab Mixture
- 8 ounces imitation crab meat, shredded
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 2 green onions, chopped
For the Rolls
- 2 cups short grain Japanese rice, pre-cooked and heated
- 1 cucumber, sliced into sticks
- 1 avocado, sliced
- 4 nori sheets
- 4 rice paper wrappers
- 2 tablespoons vegetable oil, for frying, or as needed
For the Garnish and Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Instructions
- 1
Prepare the crab mixture: In a medium bowl, combine the shredded imitation crab meat, 1/4 cup mayonnaise, 1 tablespoon sriracha (or to taste), and chopped green onions. Mix thoroughly until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the rice: Heat the pre-cooked short grain Japanese rice according to package instructions. For microwaveable rice, this typically involves heating for 80 seconds. Ensure the rice is warm but not too hot to handle.
⏱️ 2 min - 3
Prepare the spicy mayo: In a small bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons sriracha until smooth. Set aside for drizzling and dipping.
⏱️ 2 min
- 4
Assemble the nori rolls: Lay one sheet of nori flat on a clean surface or a sushi rolling mat. Spread about 1/2 cup of the warm rice evenly over the nori, leaving a 1/2-inch border at the top edge. Arrange a portion of cucumber sticks and avocado slices horizontally across the center of the rice. Spoon a generous amount of the spicy crab mixture over the vegetables.
⏱️ 5 min
- 5
Carefully roll the nori: Starting from the bottom edge, tightly roll the nori, rice, and fillings upwards. Use a little water on the top border of the nori to seal the roll. Repeat for the remaining nori sheets and fillings.
⏱️ 5 min
- 6
Wrap with rice paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it becomes pliable. Lay the softened rice paper flat on a clean surface. Place one finished nori roll in the center of the rice paper. Tightly wrap the rice paper around the nori roll, folding in the sides as you go, ensuring a snug fit. If the inner nori roll breaks, simply continue wrapping with the rice paper. Repeat for all rolls.
⏱️ 8 min
- 7
Fry the rolls: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully place the rice paper-wrapped rolls in the pan, seam-side down first. Fry for 3-4 minutes per side, turning occasionally, until golden brown and crispy on all sides. You may need to do this in batches.
⏱️ 12 min
- 8
Finish and serve: Remove the crispy rolls from the pan and place them on a cutting board. Let them cool slightly for a few minutes to firm up. Using a sharp, wet knife, cut each roll into 6-8 bite-sized pieces. Arrange the pieces on a serving platter. Drizzle generously with the prepared spicy mayo. Garnish with a sprinkle of black and white sesame seeds. Serve immediately with extra spicy mayo for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Spicy California Rice Paper Sushi Rolls
For the Crab Mixture
- 8 ounces imitation crab meat, shredded
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 2 green onions, chopped
For the Rolls
- 2 cups short grain Japanese rice, pre-cooked and heated
- 1 cucumber, sliced into sticks
- 1 avocado, sliced
- 4 nori sheets
- 4 rice paper wrappers
- 2 tablespoons vegetable oil, for frying, or as needed
For the Garnish and Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Instructions
- 1
Prepare the crab mixture: In a medium bowl, combine the shredded imitation crab meat, 1/4 cup mayonnaise, 1 tablespoon sriracha (or to taste), and chopped green onions. Mix thoroughly until well combined. Set aside.
⏱️ 5 min - 2
Prepare the rice: Heat the pre-cooked short grain Japanese rice according to package instructions. For microwaveable rice, this typically involves heating for 80 seconds. Ensure the rice is warm but not too hot to handle.
⏱️ 2 min - 3
Prepare the spicy mayo: In a small bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons sriracha until smooth. Set aside for drizzling and dipping.
⏱️ 2 min - 4
Assemble the nori rolls: Lay one sheet of nori flat on a clean surface or a sushi rolling mat. Spread about 1/2 cup of the warm rice evenly over the nori, leaving a 1/2-inch border at the top edge. Arrange a portion of cucumber sticks and avocado slices horizontally across the center of the rice. Spoon a generous amount of the spicy crab mixture over the vegetables.
⏱️ 5 min - 5
Carefully roll the nori: Starting from the bottom edge, tightly roll the nori, rice, and fillings upwards. Use a little water on the top border of the nori to seal the roll. Repeat for the remaining nori sheets and fillings.
⏱️ 5 min - 6
Wrap with rice paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it becomes pliable. Lay the softened rice paper flat on a clean surface. Place one finished nori roll in the center of the rice paper. Tightly wrap the rice paper around the nori roll, folding in the sides as you go, ensuring a snug fit. If the inner nori roll breaks, simply continue wrapping with the rice paper. Repeat for all rolls.
⏱️ 8 min - 7
Fry the rolls: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully place the rice paper-wrapped rolls in the pan, seam-side down first. Fry for 3-4 minutes per side, turning occasionally, until golden brown and crispy on all sides. You may need to do this in batches.
⏱️ 12 min - 8
Finish and serve: Remove the crispy rolls from the pan and place them on a cutting board. Let them cool slightly for a few minutes to firm up. Using a sharp, wet knife, cut each roll into 6-8 bite-sized pieces. Arrange the pieces on a serving platter. Drizzle generously with the prepared spicy mayo. Garnish with a sprinkle of black and white sesame seeds. Serve immediately with extra spicy mayo for dipping.
⏱️ 3 min