Fish Stick Sushi Rolls (Print Version)
# 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:
01 -
Rinse your rice until the water runs clear, then add the rice and water to a saucepan and cook according to package directions.
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.
03 -
Cook the fish sticks according to package directions.
04 -
Cut the nori sheet into half sizes along the shorter end of the sheet.
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.
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.
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.
08 -
Serve with soy sauce, wasabi, pickled ginger, and a drizzle of Sriracha-mayo, if desired.
# Notes:
01 -
Can substitute fish sticks with imitation crab, shrimp, salmon or tuna.
02 -
Use one-stroke cuts for clean slices.
03 -
Dip hands in water to prevent rice sticking while handling.