Tons of delicious goodies are wrapped inside seaweed and rice paper, kind of like sushi rolls. Then they are pan-fried until super crispy. Oh my goodness! They are over-the-top delicious!
Crispy Tuna Rice Paper Sushi Rolls Written Recipe: https://cicili.tv/crispy-tuna-rice-paper-sushi-rolls Serving: 10 Prep time: 1 hour Cook time 35 minutes For the rice: 2 cups warm steamed rice, medium-grain 1 tablespoon rice vinegar 1/2 teaspoon sugar Pinch of salt For the tuna: 8 ounces white tuna in water, drained 2 tablespoons Japanese mayonnaise 1 tablespoon sriracha sauce For the rice paper sushi rolls: 1 medium avocado, sliced lengthwise into 1/4-inch pieces 1 wedge lemon 10 sheets rice paper 1 cup water ½ teaspoon rice vinegar, or white vinegar 10 pieces roasted seaweed sheets 2 tablespoons toasted white sesame 1 cup carrots, shredded 3 ounces flying fish roe (tobiko) 3 tablespoons avocado oil, for pan-frying For the dipping sauce: 2 tablespoons soy sauce ¼ tsp wasabi Stay in touch with CiCi: http://www.cicili.tv https://www.facebook.com/cicili http://instagram.com/cicili.tv http://twitter.com/cicili
Tons of delicious goodies are wrapped inside seaweed and rice paper, kind of like sushi
rolls, and pan-fried until super crispy.
Oh my goodness, they are over-the-top delicious.
Let's get started!
To make the sushi vinegar, in a small bowl, combine the rice vinegar, sugar, and salt.
Whisk.
I'm going to use leftover rice today. I have already warmed them up slightly. There's
a traditional Chinese saying, every grain of rice comes with hard work, so we should
never waste any leftover food.
On how to make steamed rice, click on the link right here.
Place the warm steamed rice in a mixing bowl and season with the sushi vinegar. Mix well.
This is the white tuna I m using today. You can also replace it with other types.
Place the tuna in a mixing bowl. Add the Japanese mayonnaise and sriracha sauce.
Here s an avocado. To prevent browning, squeeze lemon juice all over it. Add the water and
rice vinegar. It helps with the browning of rice paper. Place the rice paper on a working
surface. Lightly brush the water mixture on both sides of the rice paper until softened
but not overly wet. The oil will splatter a lot when the rice paper has too much liquid
on it. Add the roasted seaweed by the center. Add about 2 tablespoons of the rice on top.
Add toasted sesame all over the rice and rice paper. Also add the white tuna, carrots, avocado,
and flying fish roe. If you like to cook the fish roe a little less, put them in the center.
Fold it up. Then fold the two sides to the center and roll it up all the way. Repeat
with the rest. In a pan over medium heat, pour in the avocado oil. Sprinkle with a pinch
of salt. Salt will also help to absorb some moisture so the oil won t splatter as much.
Transfer the rice paper sushi rolls to the pan. Pan fry until crispy on every side, about
4 minutes.
You can serve them with soy sauce and wasabi on the side.
They are shockingly crispy on the outside, and have many delicious flavors and textures.
So good.
I feel like they are a combination of sushi, spring rolls, and sandwiches.
I hope that you enjoyed today's episode also.
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And I will see you again soon.
Bye!
