What is sashimi grade tuna?

Make sure you use sashimi grade tuna (sometimes called ‘sushi grade tuna’) for this recipe as that is the only type that is safe to be eaten uncooked. If you head to your local fishmonger, they should be able to help - although you can buy it online from places like The Fish Society . It should look and smell fresh and be chilled in the fridge as soon as possible after purchasing. Don’t be frightened about eating raw fish, as long as it is correctly sourced, it has the most beautifully soft and buttery melt-in-the-mouth texture.

Nori are very dark green (almost black from a distance) sheets of edible seaweed that are popular in Japanese cuisine - if you have had sushi, you will have had it in sushi rolls or onigiri. You can use it for rolling, like I have in this recipe, or for crumbling over Asian dishes to add a salty, umami flavour. You can also get delicious little packets for snacking on. They are so good!

Where can I get rice paper?

You can get packets of rice paper from most supermarkets, but it is also easily available online. I always have a stash in my cupboard as they are perfect for these Crispy Rice Paper Rolls or making your own super light and fresh Vietnamese spring rolls.

Crispy Rice Paper Rolls With Spicy Tuna

Name: Crispy Rice Paper Rolls With Spicy Tuna
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 tbsp sriracha sauce; 1 tsp sesame oil; 1 tsp light soy sauce; 4 tsp Kewpie mayonnaise; 250g sashimi grade tuna; 10 rice paper sheets; 1 sheet of nori seaweed, cut into rectangles; Pinch of salt; Cooked and cooled sticky rice or sushi rice; Cucumber, diced; Avocado, diced; Jalapeño pickles, sliced; 2 tbsp black and white sesame seeds; Vegetable oil; 2 tbsp soy sauce; 2 tbsp rice wine vinegar; Pinch of sugar; Freshly snipped chives; Spring onions, finely sliced

Crispy Rice Paper Rolls With Spicy Tuna

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These sesame-coated crispy rice paper rolls, filled with buttery soft tuna, creamy avocado, refreshing cucumber and salty seaweed, are the perfect homemade snack, light lunch or canapé…

Author: Margie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 2-3 1x
Category: Lunch
Method: Pan Fried
Cuisine: Japanese

Ingredients

Scale

For the sauce:

1 tbsp sriracha sauce
1 tsp sesame oil
1 tsp light soy sauce
4 tsp Kewpie mayonnaise

For the tuna:

250g sashimi grade tuna
10 rice paper sheets
1 sheet of nori seaweed, cut into rectangles
Pinch of salt
Cooked and cooled sticky rice or sushi rice
Cucumber, diced
Avocado, diced
Jalapeño pickles, sliced
2 tbsp black and white sesame seeds

To cook:

Vegetable oil

To serve:

2 tbsp soy sauce
2 tbsp rice wine vinegar
Pinch of sugar
Freshly snipped chives
Spring onions, finely sliced

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Instructions

In a medium bowl, mix together the sriracha sauce, sesame oil, light soy sauce and Kewpie mayonnaise. Set aside.
Chop the tuna into small cubes, then run your knife through it a few more times to chop it even finer. Add to the sauce and mix well to completely coat.
Fill a tray or shallow bowl wide enough to fit the rice paper sheet with water, then damp a chopping board (or a clean tea towel) to wrap the rice paper dumplings on.
Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a rectangle of seaweed, then lay on about a tablespoon of rice. Top with the cucumber and avocado, a generous spoon of the marinated tuna and a few jalapeño slices.
Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then repeat with the sides so you are left with a square/rectangle shaped pocket.
Repeat this process until all the filling has been used.
Sprinkle a plate with sesame seeds, then roll each parcel to coat.
Heat a little oil in a medium-sized non-stick frying pan set over a medium-high heat. Pan fry the rolls in batches for a few minutes on each side until lightly golden - watch closely to ensure the sesame seeds don’t burn or they will become bitter.
Mix together the soy sauce and rice wine vinegar in a small bowl and add a pinch of sugar, to taste.
Serve the crispy rice paper rolls with the dipping sauce, sprinkled with chives and spring onions. Enjoy!

Notes

Sashimi grade tuna: make sure you are using sashimi-grade tuna which is suitable to serve raw - you can find it in lots of good local fishmongers or even online. Since we aren’t cooking it, don’t be tempted to swap it for regular tuna.

Adaptable for vegans: I love swapping the tuna for crispy tofu to make this vegan-friendly Crispy Rice Paper Rolls.

Quick note: this recipe contains raw fish so should not be served to vulnerable groups (including the elderly, young children, those with a compromised immune system and/or pregnant women).

Find it online: https://desertislanddishes.co/crispy-rice-paper-rolls/