Rice Paper Sushi Rolls (Crispy, Easy & Gluten-Free)

crispy rice paper sushi rolls served with soy sauce on a plate

Rice Paper Sushi Rolls (Crispy, Easy & Gluten-Free)

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!

Prep Time20

Cook Time6

Total Time26

Servings: sushi rolls

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

Video

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