MINI FRIED SUSHI ROLLS | vegan recipe

The Sushi we all know and love, now in an upgraded version! It’s not just regular sushi, these Mini Fried Sushi Rolls, just as their name suggests, are bite-sized and deep fired.

Coated in a crispy golden crust, filled with whatever your heart desires, and dipped in a spicy vegan mayo- it’s truly an experience! With just a few minor changes to the original recipe, you can bring your Sushi to the next level!

How to make Mini Fried Sushi Rolls:

MAKE THE SUSHI RICE:

First, rinse the sushi rice with cold water until the water runs clear. Then, transfer the rinsed rice into a pot with boiling water. Cover with a lid and cook for approximately 15 minutes or until the rice is fully cooked.

SEASON THE COOKED RICE:

Once the rice is cooked, transfer it to a large bowl. Season the rice with rice vinegar, sesame oil, and salt to taste. Use a spatula to very gently fold the rice, ensuring even distribution of the seasonings. Chill the seasoned rice.

PREPARE THE nori strips:

Cut each of the 4 sheets of nori into 3 long strips to make a total of 6 strips. Then, place the nori on a sushi mat wrapped in plastic wrap. Press the rice onto the nori using a wet spatula or your hands.

Add your the fillings:

Flip the nori upside down so that the rice is at the bottom, place your favorite fillings in a straight line at the center. I used cucumber strips, Ground Spicy Tuna w/ Vegan Spicy Mayo from FYSH FOODS and sesame seeds.

Roll it:

Roll it tightly using the sushi mat before cutting it in half so you have two small sushi rolls.

prepare your wet batter:

Simply add all the ingredients aside from the water into a bowl, mix, add the water and mix again. the batter should have a smooth runny yogurt consistency.

Prepare the breadcrumbs:

You can use any type of breadcrumbs, but I like to use gluten free cornflakes which I then blend into breadcrumbs. This method allows you to make this recipe gluten free without the hassle of finding gluten free breadcrumbs in the grocery store.

Coat the sushi rolls:

Dip each mini roll in the wet batter and transfer straight into the bowl with breadcrumbs, tossing it around so that it’s perfectly coated.

Fry:

Heat about half an inch of neutral oil in a pan. Fry the sushi rolls a few at a time, flipping them every minute or two until they’re golden brown and perfectly crispy.

serve & dip:

I like to serve them with some sea salt and a spicy vegan mayo. Enjoy!

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MINI FRIED SUSHI ROLLS | vegan recipe

Ma’ayan
Mini Fried Sushi Rolls are the best bite-size snack! Coated with a crispy golden crust, filled with whatever your heart desires, and dipped in a spicy vegan mayo- it's truly an experience! 
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer, Snack, sushi
Cuisine Asian, Japanese
Servings 12 mini rolls

Ingredients
  

  • 1 cup sushi rice
  • 1 ¼ cup water
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp salt
  • 4 nori sheets cut into 3 long strips

for the filling (use your favorite fillings)

  • Cucumber strips
  • Ground Spicy Tuna w/ Vegan Spicy Mayo from FYSH FOODS
  • Sesame seeds

for frying

  • cup gluten free flour all purpose / buckwheat flour / brown rice flour
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp baking powder
  • 4 tbsp water add more if needed
  • 1 cup breadcrumbs I used blended gluten free cornflakes
  • Neutral oil for frying

for the dip

  • ¼ cup vegan mayonnaise
  • 1-2 tsp harissa

Instructions
 

  • Rinse rice with cold water until the water runs clear. Transfer into a pot with boiling water, top with a lid and cook for about 15 minutes or until cooked.
  • Season the cooked rice with vinegar, sesame oil and salt. Use a spatula to very gently fold the rice. Chill.
  • Cut each of the 4 sheets of nori into 3 long strips to make a total of 6 strips. Then, place the nori on a sushi mat wrapped in plastic wrap.
  • Press the rice onto the nori using a wet spatula or your hands. Flip the nori upside down so that the nori is facing up.
  • Place your favorite fillings in a straight line at the center and roll it tightly using the sushi mat before cutting it in half so you have two small rolls.
  • Simply add all the ingredients aside from the water into a bowl, mix, add the water and mix again. the batter should have a smooth runny yogurt consistency.
  • Add breadcrumbs or blended gluten free cornflakes to a bowl.
  • Dip each mini sushi roll in the wet batter and transfer straight into the bowl with breadcrumbs, tossing it around so that it's perfectly coated.
  • Heat about half an inch of neutral oil in a pan. Fry the sushi rolls a few at a time, flipping them every minute or two until they’re golden brown and perfectly crispy.
  • I like to serve them with some sea salt and a spicy vegan mayo. Enjoy!
Keyword Crispy potato bites, deep fried, fried sushi roll, sushi, sushi recipe, sushi rice, Sushi rolls


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