Easy Fish Sushi Rolls (Print Version)
# Ingredients:
01 -
1 and a half cups of uncooked Calrose sushi rice.
02 -
Water.
03 -
A quarter-cup of seasoned rice vinegar.
04 -
Two sheets of nori seaweed.
05 -
A tablespoon of toasted sesame seeds.
06 -
Kewpie mayo, 2 tablespoons.
07 -
8 ready-to-cook fish sticks.
08 -
One medium avocado, sliced into pieces.
09 -
Two small Persian cucumbers, julienned with trimmed ends.
10 -
Optional extras for serving: soy sauce, wasabi, pickled ginger, garlic, or a dash of Sriracha mayo.
# Instructions:
01 -
Wash the rice until the water's clear. Combine the rinsed rice with water in a pot and cook as your package suggests.
02 -
Grease a large baking tray or dish, spread the cooked rice across, and pour the seasoned vinegar evenly over the top. Use a spoon or paddle to gently slice and mix it in. Fan the rice as you stir and let it cool off.
03 -
Follow the package instructions to cook the fish sticks until crispy.
04 -
Slice the seaweed sheets in half, across the shorter width.
05 -
Wrap a bamboo mat in plastic, lay a half-piece of nori on it, then use your hands to spread about half a cup of cooled rice across the surface. Sprinkle on a little sesame seed for flavor.
06 -
Flip over the rice-covered nori and drizzle a bit of Kewpie mayo onto the plain side. Place two fish sticks horizontally in the middle. Add cucumber and avocado slices, layering them evenly over the fish sticks.
07 -
Tightly roll it up, remove the plastic, then cut with confident strokes. Avoid sawing as you slice. Dipping your knife in water helps prevent rice from sticking.
08 -
Put it on a plate alongside wasabi, soy sauce, pickled ginger, or a drizzle of Sriracha mayo, if you like.
# Notes:
01 -
Swap fish sticks for salmon, shrimp, imitation crab, or tuna.
02 -
Quick, single cuts work best for clean slices.
03 -
Wet your hands when handling rice to keep it from sticking.