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Effortless Fish Stick Sushi

Featured in: Fresh and Flavorful Seafood Recipes

Swap raw seafood for golden fish sticks in these rolls. Add creamy avocado and crisp cucumber. They're crunchy, tasty, and a breeze to fix at home.
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Updated on Wed, 14 May 2025 19:39:16 GMT
Sushi bites filled with crispy breaded fish and cucumber on a white plate, with lime nearby. Pin it
Sushi bites filled with crispy breaded fish and cucumber on a white plate, with lime nearby. | cookingkitchn.com

Fish Stick Sushi Roll is a super simple twist for folks who love sushi but want something different. You get crunchy fish sticks, creamy avocado, and cucumber packed with sushi rice and seaweed, all rolled up. It’s fun, tasty, and looks awesome—just like restaurant sushi but way easier to make at home. Whether you’re just learning how to roll or want a neat family dinner, you’ll save cash and be really happy with how these turn out.

Reasons You’ll Go Crazy for This

If you’re just getting into homemade sushi and want to keep it cheap, these clever rolls are where it’s at. Buy frozen fish sticks—no raw fish worries, but you still feel like you’re eating the real deal. It’s got that mix of crunch, creamy avocado, and tangy rice that works so well. And honestly, you can toss in whatever fillings you want—it’s hard to mess up!

Fish Stick Sushi Must-Haves

  • Rice Stuff:
    • 1 teaspoon salt
    • 2 tablespoons sugar
    • 2 1/4 cups water
    • 2 cups sushi rice
    • 1/4 cup rice vinegar
  • What Goes in the Rolls:
    • 4 sheets nori seaweed
    • 2 ripe avocados, sliced up
    • 2 tablespoons toasted sesame seeds
    • 1 English cucumber, cut like matchsticks
    • 8 frozen fish sticks, cooked till golden
    • 1/2 cup Kewpie mayo
  • Extras for Eating:
    • Wasabi paste
    • Spicy mayo (if you’re into it)
    • Pickled ginger
    • Soy sauce

Easy Instructions Step by Step

Slice and Serve
Give your rolls five minutes to chill out so they stick together. Wet a sharp knife and cut each roll into eight pieces (wipe after each slice). Move the pieces onto a plate and set out your favorite sauces and sides.
Assemble Rolls
Put the nori shiny-side down on your mat. Spread a thin layer of rice, but leave the top inch free. Flip the whole thing so rice’s on the mat. Stack your fillings across the lower third. Roll it up tight, pressing the seam so it sticks.
Set Up Your Area
Cover your rolling mat with plastic wrap. Have a water bowl for sticky hands. Chop your veggies. Keep a towel around to wipe your knife between cuts.
Fix Up the Fish Sticks
Bake or air fry those fish sticks till they’re crispy. If they’re chunky, cut them in half lengthwise. Let ’em cool a bit so they’re not steaming hot.
Start the Rice
Give sushi rice a good rinse till the water’s clear. Cook it with the water, using a pot or rice cooker. Warm up your vinegar, sugar, and salt until it all dissolves. Pour it into the hot rice and fan it so it gets shiny.

Super Handy Hints

Let the rice cool to room temp for the best rolls. Don’t load them up too much or you’ll never get them to close. Keep your knife wet for nice slices. Make sure those fish sticks are crispy, not soggy—they soften as you roll. When you’re sealing each one, give it a gentle squeeze to help it hold tight.

Crunchy sushi rolls stuffed with avocado and cucumber, topped with crispy breadcrumbs, on a plate. Pin it
Crunchy sushi rolls stuffed with avocado and cucumber, topped with crispy breadcrumbs, on a plate. | cookingkitchn.com

Tasty Serving Ideas

Lay the rolls out on a long plate with tiny bowls of soy sauce, ginger, and wasabi. If you want spicy mayo, just mix Sriracha and Kewpie in a bowl real quick. Feeling fancy? Serve with miso soup or a chilled cucumber salad. Sprinkle more sesame seeds or chopped fresh herbs right on top for extra flair.

Freshness and Prep Tips

These rolls taste best eaten within two hours. You can make the rice up to six hours early—just toss a damp towel over it and keep at room temp. Cook your fish sticks last so they don’t get soggy. Freezing or saving for later isn’t great—the texture gets weird fast.

Frequently Asked Questions

→ Why rinse the rice?
Washing rice gets rid of extra starch, so it doesn't turn too gummy. Keep rinsing until your water isn't cloudy.
→ Can I use different fillings?
Totally! Try cooked shrimp, canned tuna, salmon, popcorn shrimp, or imitation crab for new flavors.
→ Why fan the rice?
Fanning cools rice quicker and helps dry it out a bit so you get that sticky texture just right.
→ What's the best way to cut the rolls?
Wet a sharp blade and slice in one single move, not back and forth. That keeps the roll from getting smushed.
→ Why use plastic wrap on the bamboo mat?
Plastic wrap stops rice from sticking to your bamboo mat. It also gives you tighter rolls and makes cleanup a breeze.

Conclusion

Make sushi simple with crispy fish sticks and everyday veggies. Fast, easy steps for home cooks.

Effortless Fish Stick Sushi

Crunchy fish sticks, creamy avocado, and crisp cucumber rolled up together for a fun sushi bite that's awesome for beginners.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Sophia

Category: Seafood Dishes

Difficulty: Difficult

Cuisine: Asian

Yield: 4 Servings (4 rolls (32 bite-sized pieces))

Dietary: Dairy-Free

Ingredients

01 1 1/2 cups of raw Calrose rice, often used for sushi.
02 Plain water.
03 1/4 cup of flavored rice vinegar.
04 Two sheets of nori seaweed.
05 1 spoonful of roasted sesame seeds.
06 2 big spoonfuls of Japanese Kewpie mayo.
07 8 golden, breaded fish sticks.
08 One ripe medium avocado, sliced thin.
09 Two small Persian cucumbers, sliced into thin strips, with the ends cut off.
10 Extras to serve: soy sauce, wasabi, ginger (pickled), Sriracha mayo, and garlic paste.

Instructions

Step 01

Wash the rice a few times until the water isn't cloudy anymore. Add the rice and some water to a pot, then follow the cooking instructions from the package.

Step 02

Once cooked, spread the rice evenly in a greased dish like a baking tray. Shake the seasoned vinegar on top, and gently mix using a spoon or spatula with a slicing motion. While stirring, fan it to cool and dry slightly. Leave it to cool down completely.

Step 03

Simply bake the fish sticks by following the directions on the box.

Step 04

Take one sheet of nori and cut it into two equal pieces along the shorter side.

Step 05

Cover your bamboo mat with plastic wrap. Place one nori piece on top, shiny side down, and then evenly layer about 1/2 cup of cooled rice on it using your hands. Sprinkle over a small spoon of sesame seeds.

Step 06

Flip the nori sheet so the rice faces down. Squeeze some Kewpie mayo across the middle. Lay two fish sticks horizontally in the center and layer cucumber strips along with avocado slices on top.

Step 07

Roll it tightly, then take off the plastic. Cut the roll into slices with one clean cut per slice—don’t saw the knife back and forth. Wet your knife first to make cutting easier.

Step 08

Pair each piece with a mix of soy sauce, wasabi, pickled ginger, or a splash of Sriracha mayo. Choose whatever you like!

Notes

  1. You can swap fish sticks with tuna, salmon, shrimp, or imitation crab.
  2. Single smooth cuts make the rolls look neat and clean.
  3. Keep your hands wet if the rice sticks too much as you handle it.

Tools You'll Need

  • A rolling mat made of bamboo.
  • Plastic wrap to cover the mat.
  • A sharp kitchen knife.
  • A spoon or paddle for the rice.
  • A dish or tray for spreading rice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish.
  • Eggs (due to mayonnaise).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 406
  • Total Fat: 14 g
  • Total Carbohydrate: 63 g
  • Protein: 7 g