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Grab some fish sticks, some creamy avocado, and a crunchy cucumber to whip up these Fish Stick Sushi Rolls. They're crispy, fun, and great if you're craving takeout vibes at home. Sushi rice and nori wrap everything up just right. They're a cool mix of old-school comfort and Japanese-style you can do at home. Making sushi doesn't have to be tough—these make any weeknight or family hang-out way more fun (and they won't break the bank).
Irresistible Fish Stick Sushi
Trying this easy mashup is perfect if you're just starting out or watching your wallet. No need to fuss with raw fish—frozen fish sticks make these super simple but still satisfying. The crunchy outside, soft avocado, and yummy rice layer up for a bite you’ll want again and again. Feel free to toss in anything you like—these rolls are easy to customize!
What You Need for Fish Stick Sushi
- To Make the Rice:
- 2 tablespoons sugar
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 2 cups sushi rice
- 2 1/4 cups water
- For Your Fillings:
- 2 ripe avocados, sliced thin
- 1 English cucumber, cut into thin strips
- 2 tablespoons toasted sesame seeds
- 4 sheets nori seaweed
- 1/2 cup Kewpie mayo
- 8 frozen fish sticks, cooked crispy
- For Dipping:
- Wasabi paste
- Soy sauce
- Spicy mayo (optional)
- Pickled ginger
Simple Steps to Roll
- Slice and Serve
- Chill your sushi for five before cutting. Slice into eight with a wet, sharp knife. Lay them out on a nice plate and set out the dips.
- Roll Everything Up
- Set nori down shiny side facing you and cover with a thin, even layer of rice (leave the top bare). Flip so the rice is on the outside. Stack your fillings in the bottom third, then roll up tightly. Dab a little water to close it.
- Get Your Rolling Gear Ready
- Wrap your mat with cling wrap. Have a bowl of water nearby for sticky hands. Chop all your veggies and keep a towel handy to wipe your knife.
- Crisp Up Fish Sticks
- Follow the package instructions and bake till they're extra crispy. If they're too fat, slice them lengthwise and let them cool down for a few.
- Make the Rice
- Rinse the rice until it runs clear. Use a pot or rice cooker with the measured water. Warm up vinegar, sugar, and salt until dissolved. Mix this into the cooked rice and fan it so it gets shiny.
Smart Sushi-Making Tricks
Let rice hang out at room temp so it works better. Don't pack too much into your rolls or they'll fall apart. Use a wet knife for slices that stay neat. Fish sticks should be super crunchy going in—they'll soften inside the roll. Give your roll a firm-but-gentle squeeze to help them stay together.
Fun Ways to Serve
Show off your rolls on a big plate with little bowls of soy sauce, pickled ginger, and wasabi nearby. Stir some Sriracha into mayo for an easy spicy kick. Want to go all out? Add a bowl of miso soup or a cucumber salad on the side. Sprinkle on a few more sesame seeds or toss some herbs around for extra flair.
Keeping and Making Ahead
If you want the best texture, eat your sushi within a couple of hours. Make your rice up to six hours early and cover it with a damp towel so it doesn’t dry out. Fish sticks are best cooked right before you make everything. Freezing or saving these rolls for tomorrow isn’t a great idea—they lose their crunch and go soft fast.
Frequently Asked Questions
- → Why use grated onion on the breadcrumbs?
- Grated onion lets out its juices and soaks into the breadcrumbs. It keeps the meat moist and adds more flavor so your patties stay nice and soft.
- → What's the reason for mixing the beef till sticky?
- Stirring until the mixture gets a little sticky helps the patties keep their shape so they won't fall apart in the pan or sauce.
- → Is it okay to prep this early?
- You sure can! Make and chill the patties ahead of time. For best flavor, try to cook the sauce right before eating, but leftovers taste great reheated too.
- → How should I plate this up?
- Most folks pile these on mashed potatoes for soaking up all that gravy. Rice or cooked egg noodles work just as well, too.
- → What’s the point of simmering patties in the sauce?
- Letting the beef finish cooking in the mushroom sauce means all the flavors mix together and make the gravy even richer.