Pin it
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.
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 grate the onion over breadcrumbs?
- Grating the onion releases its juices which soak into the breadcrumbs, adding moisture and flavor while helping to keep the patties tender.
- → Why mix the meat until pasty?
- Mixing until slightly pasty helps the patties hold together better during cooking, preventing them from falling apart in the gravy.
- → Can I make this ahead?
- You can form the patties ahead and store them in the refrigerator. The gravy is best made fresh, but leftovers reheat well.
- → What's the best way to serve this?
- Salisbury steak is traditionally served over mashed potatoes to soak up the delicious gravy. Rice or egg noodles also work well.
- → Why cook the steaks in the gravy?
- Cooking the patties in the gravy allows their flavors to blend with the sauce, creating a richer, more flavorful gravy.