Rice Paper Sushi Wrap

Rice paper sushi wrap✨ A delightful and healthy alternative to traditional sushi, perfect for a quick meal or appetizer. Enjoy the crisp crunch of cucumber and creamy avocado wrapped in rice paper and nori, coated with toasted sesame seeds for extra flavor.

By @maxiskitchen

Original recipe source

Rice Paper Sushi Wrap

Cook time: 50 minutes

Servings: 5

Ingredients

  • 1 cup sushi rice
  • 1 cup sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 0.75 tsp kosher salt
  • 3 cups sushi rice
  • 1 batch rice vinegar mixture
  • 1 sheet rice paper sheets
  • 1 sheet nori seaweed sheets
  • 0.5 cup sushi rice
  • 1 strip Persian cucumber
  • 3 slices avocado
  • 3 tbsp black sesame seeds
  • 3 tbsp white sesame seeds
  • 5 wraps sushi wraps
  • 1 tbsp sesame oil
  • 5 wraps sushi wraps
  • 3 tbsp soy sauce

Instructions

  1. Rinse the sushi rice under cold water until the water runs mostly clear.
  2. Cook the rice according to package directions. Once cooked, you should have approximately 3 cups of rice.
  3. In a bowl, whisk together rice vinegar, sugar, and kosher salt until dissolved.
  4. Pour the rice vinegar mixture over the cooked rice and gently mix to combine and season the rice.
  5. Fill a pie dish or large bowl with warm water. Place two damp paper towels on a cutting board.
  6. Submerge one rice paper sheet in the warm water for 10-15 seconds, then place it on the paper towel-lined cutting board.
  7. Place a nori sheet on the rice paper. Trim the nori if necessary so a border of rice paper is visible.
  8. Spread 1/2 cup of seasoned sushi rice evenly over the nori.
  9. Arrange one cucumber strip and 2-3 avocado slices across the center of the rice-covered nori.
  10. Starting at one end, roll the rice paper tightly around the filling, forming a small log.
  11. Repeat the process for the remaining rice papers and fillings.
  12. In a medium plate, combine black sesame seeds and white sesame seeds, spreading into an even layer.
  13. Roll each sushi wrap in the sesame seed mixture to coat evenly.
  14. Heat sesame oil in a large nonstick pan over medium-high heat until shimmering.
  15. Add the sushi wraps to the pan, working in batches if necessary, and toast for 2-3 minutes, rotating every 30 seconds until golden brown.
  16. Slice each wrap in half and serve with soy sauce.
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