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–+ servings

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 minutes
Cook Time 5 minutes
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
 

  1. In a medium bowl, combine tuna, mayo, wasabi, salt, and pepper.
  2. In another medium bowl, mix together the rice and furikake/
  3. Open your avocado and cut into thin slices.
  4. Dip the rice paper briefly in warm water until you get the entire area wet. Set it down on a large plate.
  5. 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.
  6. Pull the bottom rice paper edge over the avocado and roll it upwards. Hold everything together with your fingers as your roll up.
  7. Fold the sides inwards, and then continue rolling it up to complete a spring roll shape.
  8. 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!
  9. Using a non-stick skillet, add oil and turn it to medium high heat.
  10. 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.
  11. Remove from skillet and serve with sweet soy sauce.

Notes

  1. This sushi bomb spring roll recipe is extremely versatile so feel free to sub the filling of tuna and avocado with anything else!
  2. It takes a bit of time to achieve the 'golden brown' look on the spring rolls when pan-frying so take your time! 
  3. In place of canned tuna, you can use fresh ahi tuna, canned salmon, or even other canned seafood! The world is your oyster :D
Tried this recipe?Mention @eatingwithkirby or tag #eatingwithkirby!
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