Sushi Bomb Spring Rolls (Easy Rice Paper Sushi Recipe)

Cooks in 15 minutes

Difficulty Easy

Updated on July 14, 2026

These sushi bomb spring rolls were SOOO bomb and delicious! And honestly I can see them being served at potlucks/kid’s parties, as snacks at home, or even a weekend activity w the kids

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Unless you’ve been living under a rock (aka completely offline), you probably have seen these VIRAL rice paper sushi spring rolls floating around IG or Tik Tok. These social media apps have shown us amazing, versatile ways to use rice paper and I’ve been experimenting LOTS with it!

I’ve made so many versions of these rice paper rolls and each time it came out bangin’!

I came up with this specific tuna mayo Sushi Bomb Spring Roll recipe because these were the ingredients I happen to have on hand at home. Ever since I posted this recipe, it seems like all of you like it too because this particular IG recipe reel has already hit more than 3.3 million views!

What is rice paper?

Rice paper is commonly used in Vietnam (you may have tried them in Vietnamese salad rolls), and they’re a thin, translucent edible paper made from rice flour and water. The great thing is, they’re gluten-free, low in calories and fat, and a good source of carbohydrates. Rice paper is versatile and can be used in a variety of dishes, including spring rolls, dumplings, and as a wrap for sandwiches or sushi! It is also very easy to work with. All you have to do to ‘activate‘ it is dip it in some warm water.

What are the health benefits of rice paper?

Rice paper can be a perfect carb of choice for people with celiac disease or gluten intolerance. Since it’s made mainly with rice, it’s naturally gluten-free. Additionally, rice paper is a good source of dietary fiber, which helps to promote healthy digestion and prevent constipation. For people who are trying to lose weight, rice paper can be an excellent option and alternative for bread and pasta. One sheet of rice paper is roughly 45 calories whereas a slice of bread is usually 75-85 calories.

What other ingredients can I use in place of tuna and avocado?

The options are endless! Here are some ingredients I’d recommend to replace the canned tuna:

canned salmon
canned crab meat
imitation crab meat
corn kernels
blanched cut spinach
teriyaki beef slices
spam (omit mayo)
lobster meat

@eatingwithkirby
Levelling up my OG Rice Paper Sushi Bombs with Prince Edward Island Lobster 💪🦞 Still can’t get over how convenient it was to get live lobster straight to my door 🚪, and it came from Prince Edward Island to my house, in 24 hours… 🤯 @lobster_pei Give it a try yourself and go to LobsterPEI.ca to order directly! You’ll be supporting over 1,260 Canadian fishers in a heritage industry dating back more than 150 years 🇨🇦 #lobster #ricepaperrecipe #ricepaper #EasyRecipe #supportcanadian #ricepaperdumpling
♬ original sound – KIRBY | travel + food blogger

How long can you store these spring rolls for?

Ideally, they should be eaten on the same day. If you put it in the refrigerator, the rice paper as well as the rice will harden. You can try microwaving it with a damp paper towel on top to soften it, but I’ve never done it so I don’t know if the end result will be good!

Sushi Bomb Spring Rolls

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These sushi bomb spring rolls were SOOO bomb and delicious! And honestly I can see them being served at potlucks/kid’s parties, as snacks at home, or even a weekend activity w the kids

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Prep Time 10

Cook Time 5

Servings: 2 servings

Course: Appetizer, Snack

Cuisine: American, Japanese

Ingredients Equipment Method Notes

Ingredients

6 sheets Rice paper wrapper
1.5 cup White rice
3 tbsp Furikake
1 Avocado
1 Canned Tuna
2 – 3 tbsp Mayo
1 tsp Wasabi (omit if serving to kids!)
salt (to taste)
pepper (to taste)
2 tbsp oil (for pan frying)

Sweet Soy Sauce (for dipping)

1 tbsp Water
2 tbsp Soy Sauce
0.5 tbsp Sugar
1 tsp Sesame Oil
1 tsp Sesame Seeds

Equipment

1 non-stick skillet (Always Pan by Our Place)
2 large plates (one for wrapping the spring rolls, one for putting wrapped spring rolls on)
1 large shallow bowl for soaking dried rice paper in
1 medium bowl

Method

In a medium bowl, combine tuna, mayo, wasabi, salt, and pepper.
In another medium bowl, mix together the rice and furikake/
Open your avocado and cut into thin slices.
Dip the rice paper briefly in warm water until you get the entire area wet. Set it down on a large plate.
Add a large spoonful of rice on the bottom 1/3 of the rice paper. Scoop the tuna mixture on top of it, followed by some additional furikake if you want, then top it with slices of avocado.
Pull the bottom rice paper edge over the avocado and roll it upwards. Hold everything together with your fingers as your roll up.
Fold the sides inwards, and then continue rolling it up to complete a spring roll shape.
It might take a few tries to get the hang of it! Just keep improving and eventually you'll find your groove with how you want to wrap it!
Using a non-stick skillet, add oil and turn it to medium high heat.
Once the oil is hot, add in your rice paper spring rolls. Pan fry for 5-7 minutes each side or until golden brown. I also like to sear the edges so the entire outside of the spring roll is crispy.
Remove from skillet and serve with sweet soy sauce.

Notes

This sushi bomb spring roll recipe is extremely versatile so feel free to sub the filling of tuna and avocado with anything else!
It takes a bit of time to achieve the ‘golden brown’ look on the spring rolls when pan-frying so take your time!
In place of canned tuna, you can use fresh ahi tuna, canned salmon, or even other canned seafood! The world is your oyster 😀

Tried this recipe?Mention @eatingwithkirby or tag #eatingwithkirby!

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Let me know in the comments below what you think of this recipe! And as always, follow me on Instagram for more delicious eats!

Happy Eating!

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Name: Sushi Bomb Spring Rolls
Prep time: 10 min
Cook time: 5 min
Ingredients: 6 sheets Rice paper wrapper; 1.5 cup White rice; 3 tbsp Furikake; 1 Avocado; 1 Canned Tuna; 2 - 3 tbsp Mayo; 1 tsp Wasabi ((omit if serving to kids!)); salt ((to taste)); pepper ((to taste)); 2 tbsp oil ((for pan frying)); 1 tbsp Water; 2 tbsp Soy Sauce; 0.5 tbsp Sugar; 1 tsp Sesame Oil; 1 tsp Sesame Seeds