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If you’ve ever craved sushi but didn’t want to mess with seaweed or a bamboo mat, these rice paper sushi rolls are the game-changer you didn’t know you needed. Inspired by my crispy rice paper dumplings, this recipe brings together the bold flavors of sushi and the crunch of pan-fried rice paper in one easy, gluten-free roll. Even my kids are obsessed!
Why You’ll Love This Recipe
These sushi rolls are as fun to make as they are to eat. They’re totally customizable, naturally gluten-free, and come together with just a few pantry staples and fresh veggies. If you’ve made my Crispy Rice Paper Dumplings Recipe with Dipping Sauce, this is the sushi-style version—with a savory tuna filling, tangy sushi rice, creamy avocado, and a crisp golden wrapper.
I love fusion recipes, and this one’s a perfect example of how Vietnamese rice paper and Japanese sushi flavors can combine into something easy, versatile, and downright delicious. It’s ideal for busy weeknights, healthy snacks, or even lunchboxes. Just roll, fry, and dip!
Ingredients You’ll Need
- Rice Paper Sheets: You’ll need 8-inch (22 cm) Vietnamese rice paper wrappers. These are widely available at Asian markets and increasingly common in regular grocery stores or online.
- Sushi Rice: Short-grain rice seasoned with vinegar, sugar, and sea salt adds that classic tangy sushi flavor. It also helps the rolls stick together.
- Spicy Tuna: A mix of canned tuna, Kewpie mayo (or any mayo), and sriracha brings bold, creamy flavor. Adjust the heat level to your taste.
- Vegetables: Crisp cucumbers, grated carrots, and buttery avocado slices add crunch, color, and creaminess.
- Toasted Nori Sheet Snacks: Optional but highly recommended for an extra umami layer and structure inside the roll.
- Avocado Oil & Toasted Sesame Seeds: For pan-frying and garnish—these add flavor, texture, and that crispy finish.
- Dipping Sauce: A simple mix of soy sauce or tamari (for gluten-free) with wasabi makes the perfect dip. Or try sriracha mayo, chili oil, or coconut aminos.
How to Make Rice Paper Sushi Rolls
Step 1: In a bowl, combine cooked short grain rice with rice vinegar, sugar, and sea salt. Mix well and set aside.
Step 2: In a separate bowl, mix canned tuna with mayo and sriracha. You can add more mayo if you prefer it extra creamy.
Step 3: Fill a wide shallow bowl with cold water. Dip one sheet of rice paper into the water for 3–5 seconds, then lay it flat on a damp surface.
Step 4: Place a piece of toasted nori on the bottom third of the rice paper. Top with sushi rice, tuna, grated carrot, cucumber, and avocado slices. Add another nori square on top if using.
Step 5: To roll, fold the bottom edge over the filling, then tuck in the sides. Continue rolling tightly but not too tight—rice paper shrinks while frying and can tear if overstuffed.
Step 6: Roll each sushi roll in toasted sesame seeds to coat lightly. Transfer to a parchment-lined plate while you prepare the rest.
Step 7: Heat a thin layer of avocado oil in a nonstick skillet over medium-low heat. Fry rolls 3 minutes per side until golden and crispy. Serve with dipping sauce and enjoy while warm!
Tips for Rolling and Frying
- Roll just tight enough. Rice paper tightens and becomes more delicate when pan-fried—too tight and it can split.
- Work on a damp surface. This keeps the rice paper from sticking and tearing.
- Don’t overcrowd the pan. Fry in batches so they crisp evenly and don’t steam.
- Use sesame seeds as a coating. They add great texture and help prevent sticking.
- Looking for sushi without seaweed? These rice paper wraps are the perfect solution—crispy, satisfying, and completely gluten-free.
How to Store & Reheat Rice Paper Sushi Rolls
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The rice paper will soften over time and lose its crispiness, but they’re still delicious.
To reheat and crisp them back up:
- Use an air fryer at 400°F for 2–3 minutes per side.
- Or pan-fry on both sides over medium-low heat until warmed through and crispy again.
Recipe FAQs
Yes! They store well for several days. Just reheat using the methods above.
I love soy sauce with wasabi, but you can also try sriracha mayo, chili crisp, or even coconut aminos.
Definitely. Try cooked salmon, crab salad, shredded chicken, or tofu for a vegan version.
Yes, cauliflower rice can work. Be sure to squeeze out excess moisture.
They can be! Using canned fish, minimal oil, and skipping the white rice or raw fish makes them more accessible and customizable.
These rice paper sushi rolls are crispy, flavorful, and a fun new take on sushi night. Whether you’re gluten-free, short on time, or just craving something crunchy and satisfying, they’re worth trying—and incredibly kid-friendly too!
More Asian-Inspired Recipes
- Whole30 Tuna Cakes with Lemon Garlic Aioli
- Healthy Seaweed Salad
- Paleo Ahi Tuna Poke Bowl
- Whole30 Thai Chicken Salad
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Rice Paper Sushi Rolls (Crispy, Easy & Gluten-Free)
Video
Ingredients
Sushi Rice
- 2 cups cooked short grain rice, warmed
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp sea salt
Spicy Tuna
- 10 oz canned tuna, drained
- 3-4 tbsp Kewpie mayo, or any mayo
- 1 tbsp sriracha
Sushi Rolls
- 8 sheets rice paper, 8 inch (22 cm) in diameter
- 16 pieces toasted nori sheet snack
- 2 Persian cucumbers, thinly sliced
- 1 cup grated carrot
- 1 avocado, thinly sliced
- Toasted sesame seeds, for garnish
- Avocado oil, for pan frying
Dipping Sauce
- 2 tbsp soy sauce, or tamari sauce, for gluten free
- 1/2 tsp wasabi, optional
Instructions
- Combine all ingredients for the sushi rice in a bowl, and stir together. Set aside.2 cups cooked short grain rice, 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp sea salt
- Add all ingredients for spicy tuna to a bowl, then mix. You can add more mayo to make it more creamy if you want.10 oz canned tuna, 3-4 tbsp Kewpie mayo, 1 tbsp sriracha
- Prepare a shallow, wide bowl of cold water. Dip 1 rice paper in water, then place on a moist cutting board. Add a toasted nori sheet towards the bottom half of the rice paper.
- Add 1/4 cup rice over the nori, then add 2 tbsp carrots and 2 tbsp of tuna.
- Top with a layer of cucumber slices, a layer of sliced avocado, then another toasted nori.
- To roll, bring the bottom portion of the rice paper up to cover some of the filling, then fold the sides in. Roll up and away from you to wrap with the remaining paper on top.
- Add a thin layer of toasted sesame seeds to a plate, then roll the sushi roll on the plate to cover on all sides. Transfer to a parchment paper lined plate or baking sheet to keep from sticking while you repeat with the rest of the rice paper and filling.Toasted sesame seeds
- Heat a nonstick skillet over medium low heat, and add a thin layer of avocado oil. Once heated, add the sushi rolls in a single layer without touching other. Cook for 3 minutes on each side until golden and crispy. You may need to do this 2 batches.Avocado oil
- Remove from heat and serve with soy sauce for dipping. You can add wasabi to the soy sauce, if you wish!2 tbsp soy sauce, 1/2 tsp wasabi
Notes
- Roll just tight enough. Rice paper tightens and becomes more delicate when pan-fried—too tight and it can split.
- Work on a damp surface. This keeps the rice paper from sticking and tearing.
- Don’t overcrowd the pan. Fry in batches so they crisp evenly and don’t steam.
- Use sesame seeds as a coating. They add great texture and help prevent sticking.
- Looking for sushi without seaweed? These rice paper wraps are the perfect solution—crispy, satisfying, and completely gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you very much for this recipe. It is so helpful to get rid of my leftover rice and offers a lot of variations depending on the food thatโs in the fridge/ the storage. And a delightful way to use the rice paper sheets I bought years agoโฆ
Instead of covering the rolls with sesame seeds I mixed some toasted sesame seeds into the rice which I also love when I make Gimbab.
Greetings from Switzerland, Veronika
Sounds delicious!! I’m so glad you enjoyed it.
Please confirm just (1) can of 10oz. tuna, not two cans for the recipe.
Hi! Usually a can of tuna is 5 oz. So you would need two cans. If you find a 10 oz can, just use one.