Snack

Sushi Bake Crispy Rice Roll

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Imagine the viral sushi bake but in a snack size version with a satisfying crunch – this is she! I love how versatile rice paper has become and the possibilities are endless. I use a rice paper to bundle up a bed of soft pillowy rice with a creamy imitation crab mixture, and good gracious the final product after quickly crisping it up on the pan with a little bit of oil is incredible. This is definitely in the top 5 dishes I’ve created, and I’m so proud and excited to share with you so you can experience this delight yourself at home!

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Sushi Bake Crispy Rice Roll

Recipe by Julia Vuong
0.0 from 0 votes
Servings

2

servings
Prep time

40

minutes
Cooking time

15

minutes

Ingredients

  • 1 cup imitation crab

  • 3 tbsp cream cheese

  • 1 tbsp mayonnaise

  • 1 tbsp soy sauce

  • 2 tbsp green onions

  • 1 tsp sugar

  • 1 tsp sesame seeds

  • rice paper

  • seaweed

  • avocado

  • Seasoned Rice

  • 2 cups cooked rice

  • 1 tbsp rice vinegar

  • 1 tsp sugar

  • Siracha Mayo Dipping

  • 4 tbsp mayonnaise

  • 2 tbsp siracha

Directions

  • Shred imitation crab, slice green onions, and combine in a mixing bowl with cream cheese, mayonnaise, soy sauce, sesame seeds, and sugar
  • Run one sheet of rice paper under water and add a piece of seaweed sheet (about 4in x 2in), then add a bed of 3/4 inch rice on top of the seaweed piece, add a couple thin slices of avocado, and add 2 tbsp of creamy imitation crab mixture on top. Wrap it up tight by folding over the sides and rolling it.
  • Heat up a pan with 2 tbsp of oil and fry the rice rolls until crispy on all sides
  • Mix mayonnaise and siracha to use as a dipping sauce
  • Enjoy!

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