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Fish Stick Sushi Rolls

These beginner-friendly sushi rolls use crispy fish sticks instead of raw fish, combined with fresh avocado and cucumber for a crunchy, satisfying roll that's easy to make at home.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:31:48 GMT
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A white plate holds several pieces of sushi rolls containing cucumber and crispy fish, with a slice of lime in the background. Pin it
A white plate holds several pieces of sushi rolls containing cucumber and crispy fish, with a slice of lime in the background. | zestplate.com

This homemade Fish Stick Sushi Roll is an easy recipe perfect for sushi lovers looking for a creative twist. Made with crispy fish sticks, creamy avocado, and crunchy cucumber wrapped in sushi rice and nori, these rolls bring together familiar comfort food with Japanese-inspired presentation. Whether you're new to sushi making or looking for a fun family dinner idea, these budget-friendly rolls deliver delicious results every time.

Why You'll Love This Recipe

These fusion sushi rolls are perfect for beginners and budget-conscious cooks. Using frozen fish sticks eliminates the need for raw fish handling while still delivering that satisfying sushi experience. The combination of crispy fish, creamy avocado, and seasoned rice creates layers of texture and flavor that everyone will enjoy. Plus, they're endlessly customizable with your favorite fillings!

Ingredients for Fish Stick Sushi

  • For the Rice:
    • 2 cups sushi rice
    • 2 1/4 cups water
    • 1/4 cup rice vinegar
    • 2 tablespoons sugar
    • 1 teaspoon salt
  • For the Rolls:
    • 8 frozen fish sticks, cooked until crispy
    • 4 sheets nori seaweed
    • 2 ripe avocados, thinly sliced
    • 1 English cucumber, julienned
    • 1/2 cup Kewpie mayonnaise
    • 2 tablespoons toasted sesame seeds
  • For Serving:
    • Soy sauce
    • Pickled ginger
    • Wasabi paste
    • Spicy mayo (optional)

Step-by-Step Instructions

Prepare the Rice
Rinse sushi rice thoroughly until water runs clear. Cook in rice cooker or stovetop with measured water. Meanwhile, heat rice vinegar, sugar, and salt until dissolved. Fold into hot cooked rice while fanning to create glossy finish.
Prepare the Fish Sticks
Cook fish sticks according to package directions until extra crispy. Cut in half lengthwise if too thick. Let cool slightly.
Set Up Rolling Station
Wrap bamboo mat with plastic wrap. Prepare bowl of water for hands. Cut all vegetables. Have towel ready for wiping knife between cuts.
Assemble Rolls
Place nori shiny side down on mat. Spread thin layer of rice, leaving top inch bare. Flip rice-side down. Layer fillings across bottom third. Roll tightly using mat, sealing edge with water.
Slice and Serve
Let rolls rest 5 minutes. Cut each roll into 8 pieces using sharp, wet knife. Arrange on platter with condiments.

Pro Tips for Perfect Rolls

Keep rice at room temperature for best results. Avoid overfilling rolls which makes them difficult to seal. Wet knife between each cut for clean slices. Ensure fish sticks are extra crispy as they'll soften in the roll. Press rolls gently but firmly when sealing to prevent falling apart.

A plate of crispy sushi rolls filled with cucumber and cream cheese, garnished with breadcrumbs. Pin it
A plate of crispy sushi rolls filled with cucumber and cream cheese, garnished with breadcrumbs. | zestplate.com

Serving Suggestions

Present rolls on a rectangular platter alongside small bowls of soy sauce, wasabi, and pickled ginger. Make spicy mayo by combining Sriracha with Kewpie mayonnaise. Consider serving with miso soup or Asian cucumber salad for a complete meal. Garnish platter with additional sesame seeds and fresh herbs.

Storage and Make-Ahead Tips

Sushi is best enjoyed fresh, within 2 hours of preparation. Rice can be made up to 6 hours ahead and kept at room temperature under a damp cloth. Cook fish sticks just before assembly for optimal crispiness. Not recommended for freezing or next-day storage as textures will deteriorate significantly.

Frequently Asked Questions

→ Why rinse the rice?
Rinsing the rice removes excess starch which could make the rice too sticky. Continue rinsing until the water runs clear for the best texture.
→ Can I use different fillings?
Yes, you can substitute the fish sticks with imitation crab, popcorn shrimp, cooked shrimp, salmon or tuna for variety.
→ Why fan the rice?
Fanning the rice while mixing in the vinegar helps it cool faster and creates the proper texture by evaporating excess moisture.
→ What's the best way to cut the rolls?
Use a sharp knife dipped in water, and cut with one clean stroke rather than sawing back and forth. This prevents the roll from being crushed.
→ Why use plastic wrap on the bamboo mat?
The plastic wrap prevents the rice from sticking to the bamboo mat and makes cleanup easier. It also helps create tighter rolls.

Conclusion

Sushi rolls made accessible with crispy fish sticks, fresh vegetables, and simple techniques for home cooks.

Fish Stick Sushi Rolls

An easy, budget-friendly sushi roll made with crispy fish sticks, avocado, and cucumber. Perfect for homemade sushi beginners.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Difficult

Cuisine: Asian

Yield: 4 Servings (4 rolls (32 pieces))

Dietary: Dairy-Free

Ingredients

01 1 & 1/2 cups uncooked short-grained Calrose 'sushi' rice.
02 Water.
03 1/4 cup seasoned rice vinegar.
04 2 nori seaweed sheets.
05 1 tablespoon toasted sesame seeds.
06 2 tablespoons Kewpie Japanese mayonnaise.
07 8 breaded fish sticks.
08 1 medium ripe avocado, sliced.
09 2 small Persian cucumbers, ends trimmed, julienned.
10 For serving: soy sauce, wasabi, garlic, pickled ginger, Sriracha-mayo.

Instructions

Step 01

Rinse your rice until the water runs clear, then add the rice and water to a saucepan and cook according to package directions.

Step 02

Transfer cooked rice to a greased rimmed baking sheet or baking dish and drizzle the seasoned rice vinegar evenly all over the top. Gently combine with a slicing motion using a rice paddle/spoon. Fan the rice while mixing to dry it out slightly. Set aside to cool.

Step 03

Cook the fish sticks according to package directions.

Step 04

Cut the nori sheet into half sizes along the shorter end of the sheet.

Step 05

Line a bamboo mat with plastic wrap and place a half nori sheet on top. Using your hands, evenly spread a 1/2 cup of the cooked and cooled rice over the nori. Sprinkle a teaspoon of toasted sesame seeds over the rice.

Step 06

Flip the seaweed and rice sheet over and drizzle with kewpie mayonnaise. Add 2 cooked fish sticks horizontally along the middle of the seaweed. Layer the avocado slices and cucumbers horizontally along the fish sticks.

Step 07

Roll up tightly and remove the plastic before slicing. Take one-stroke slices, don't run your knife back and forth. Dip the knife in water to prevent sticking of rice.

Step 08

Serve with soy sauce, wasabi, pickled ginger, and a drizzle of Sriracha-mayo, if desired.

Notes

  1. Can substitute fish sticks with imitation crab, shrimp, salmon or tuna.
  2. Use one-stroke cuts for clean slices.
  3. Dip hands in water to prevent rice sticking while handling.

Tools You'll Need

  • Bamboo rolling mat.
  • Plastic wrap.
  • Sharp knife.
  • Rice paddle.
  • Baking sheet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish.
  • Eggs (in mayonnaise).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 406
  • Total Fat: 14 g
  • Total Carbohydrate: 63 g
  • Protein: 7 g