Crispy Fish Rolls (Print Version)
# 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:
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.
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.
03 -
Follow the steps on the package to heat your fish sticks.
04 -
Slice the nori sheets in half along the shorter side.
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.
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.
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.
08 -
Pair with pickled ginger, wasabi, soy sauce, and Sriracha-mayo if you like.
# Notes:
01 -
Swap out fish sticks for shrimp, crab, salmon, or tuna if you'd like.
02 -
Clean slices come from cutting with one steady motion.
03 -
Wet your hands while handling rice to keep it from sticking.