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Crispy Fish Rolls

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These easy-to-make rolls replace raw fish with crunchy fish sticks, along with fresh avocado and cucumber, giving you handheld sushi-style bites.
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Aisha
Updated on Sat, 22 Mar 2025 16:05:07 GMT
A plate stacked with sushi-style rolls filled with crispy fish, along with a wedge of lime and cucumber in the background. Pin it
A plate stacked with sushi-style rolls filled with crispy fish, along with a wedge of lime and cucumber in the background. | cookingflavor.com

This DIY Fish Stick Sushi Roll gives sushi fans a fun twist on the classic. It brings together crunchy fish sticks, smooth avocado, and fresh cucumber all wrapped up in fluffy rice and seaweed. The combo works surprisingly well, mixing comfort food with Japanese flair. It's super approachable for first-timers and makes for a great family meal that won't break the bank but still tastes amazing.

What Makes This Dish Special

These mixed-up rolls work great for newbies and folks watching their wallet. You won't need to mess with raw fish since the frozen sticks do all the heavy lifting while still giving you that true sushi vibe. When you bite in, you'll get that nice mix of crispy, creamy and soft textures that really satisfy. And don't worry about following my recipe exactly - throw in whatever fillings you like best!

What You'll Need For Fish Stick Sushi

  • For the Rice:
    • 2 cups sushi rice
    • 2 1/4 cups water
    • 1/4 cup rice vinegar
    • 2 tablespoons sugar
    • 1 teaspoon salt
  • For the Rolls:
    • 8 frozen fish sticks, fried till crunchy
    • 4 sheets nori seaweed
    • 2 ripe avocados, cut into thin slices
    • 1 English cucumber, cut into strips
    • 1/2 cup Kewpie mayonnaise
    • 2 tablespoons toasted sesame seeds
  • For Serving:
    • Soy sauce
    • Pickled ginger
    • Wasabi paste
    • Spicy mayo (if you want)

Making Your Sushi

Get Your Rice Ready
Wash the sushi rice till the water looks clear. Cook it in your rice maker or pot with the measured water. While that's happening, warm up the rice vinegar, sugar, and salt until they mix together. Once rice is done, gently mix in the vinegar mix while cooling it with a fan for that nice shine.
Cook The Fish Sticks
Follow the box directions and cook those fish sticks until they're super crunchy. If they seem too fat, slice them down the middle. Let them cool a bit before using.
Get Everything Ready
Cover your bamboo mat with some plastic wrap. Fill a small bowl with water for your hands. Cut up all your veggies. Keep a towel nearby to clean your knife between cuts.
Build Your Rolls
Put a nori sheet down with the shiny part facing your mat. Spread rice thinly across it but leave the top inch empty. Flip it over so rice faces down. Put your fillings across the bottom third. Use the mat to roll it up tight and seal the edge with water.
Cut And Enjoy
Let your rolls sit for about 5 minutes. Then slice each one into 8 pieces with a sharp knife that's been dipped in water. Arrange them nicely on a plate with your dipping options.

Tricks For Better Sushi

Don't put your rice in the fridge before rolling. Go easy on the fillings or your rolls won't close properly. Always wet your knife between cuts. Make sure those fish sticks are extra crunchy since they'll get a bit softer inside the roll. When you're rolling, press firmly but carefully so everything stays together.

A plate of crispy sushi rolls filled with cucumber and cream cheese, garnished with breadcrumbs. Pin it
A plate of crispy sushi rolls filled with cucumber and cream cheese, garnished with breadcrumbs. | cookingflavor.com

Ways To Serve Your Creation

Set out your sushi on a long plate with little dishes of soy sauce, wasabi, and pickled ginger on the side. Try mixing some Sriracha with Kewpie mayo for a spicy dip. A bowl of miso soup or a light cucumber salad goes really well with these rolls. Sprinkle some extra sesame seeds and fresh herbs on top to make it look fancy.

Keeping It Fresh

These rolls taste way better when you eat them right away, definitely within 2 hours after making them. You can make the rice up to 6 hours ahead if you cover it with a damp cloth at room temp. Always cook your fish sticks just before you start rolling for that perfect crunch. Don't try to freeze these or save them for tomorrow as they'll get all mushy and weird.

Frequently Asked Questions

→ Why do I rinse rice?
Washing the rice removes extra starch that can make it overly sticky. Keep rinsing until the water's clear for the best texture.
→ Can I switch the fillings?
Sure! Swap the fish sticks out for cooked shrimp, salmon, imitation crab, tuna, or even popcorn shrimp for something new.
→ Why fan when adding vinegar?
Fanning helps cool the rice quickly and stops it from getting too wet by letting extra moisture evaporate.
→ How do I cut them cleanly?
Dip a sharp knife in water, and slice in one swift move without sawing back and forth. It keeps the roll looking neat and uncrushed.
→ What’s the point of plastic on the mat?
It stops rice from sticking to the bamboo mat and makes cleanup super simple. Plus, it helps achieve tighter rolls.

Conclusion

Simple rolls using crunchy fish sticks and fresh veggies, perfect for anyone wanting sushi flavors without raw fish.

Crispy Fish Rolls

A cost-effective, tasty roll made with crunchy fish sticks, fresh cucumber, and ripe avocado. Great for new sushi creators.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Aicha

Category: Main Dishes

Difficulty: Difficult

Cuisine: Asian

Yield: 4 Servings (4 rolls (32 pieces))

Dietary: Dairy-Free

Ingredients

01 1 and 1/2 cups of uncooked short-grain sushi-style rice like Calrose.
02 Water.
03 1/4 cup of rice vinegar, already seasoned.
04 Two sheets of nori seaweed.
05 1 tablespoon of toasted sesame seeds.
06 2 tablespoons of Kewpie mayonnaise, Japanese-style.
07 Eight frozen fish sticks, breaded.
08 1 medium avocado, ripe and sliced.
09 2 small Persian cucumbers, julienned and trimmed on both ends.
10 To serve: garlic, wasabi, soy sauce, pickled ginger, and Sriracha mayo.

Instructions

Step 01

Wash your rice until the water is no longer cloudy. Put rice and water into a pot and cook following the instructions on the package.

Step 02

Once cooked, spread the rice out on a greased baking dish or rimmed sheet. Pour the seasoned vinegar evenly, then gently slice and fold with a spoon or rice paddle. Use a fan to cool it a bit while mixing. Let it sit and chill.

Step 03

Follow the steps on the package to heat your fish sticks.

Step 04

Slice the nori sheets in half along the shorter side.

Step 05

Place plastic wrap over a bamboo mat and lay a nori half on top. Take 1/2 cup of the cooled rice and press it evenly across the sheet using your hands. Add a sprinkle (around 1 teaspoon) of sesame seeds on the rice.

Step 06

Flip the covered nori over and drizzle on some Kewpie mayo. Line up two cooked fish sticks in the center, then layer cucumber sticks and avocado slices over them horizontally.

Step 07

Roll it up tightly, then take off the plastic wrap. Slice into pieces with one clean stroke; don't move the knife back and forth. Wet the blade in water so the rice doesn't stick.

Step 08

Pair with pickled ginger, wasabi, soy sauce, and Sriracha-mayo if you like.

Notes

  1. Swap out fish sticks for shrimp, crab, salmon, or tuna if you'd like.
  2. Clean slices come from cutting with one steady motion.
  3. Wet your hands while handling rice to keep it from sticking.

Tools You'll Need

  • Bamboo rolling mat.
  • Plastic wrap.
  • A sharp knife.
  • A paddle for rice.
  • A sheet pan or baking dish.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish.
  • Eggs (from the mayonnaise).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 406
  • Total Fat: 14 g
  • Total Carbohydrate: 63 g
  • Protein: 7 g