Mini Fried Sushi Rolls with Spicy Tuna

Ingredients:

For the Spicy Tuna:

• 2 cans Wild Planet Wild Albacore Tuna, drained: Provides the protein base for the spicy filling.
• 1 tbsp. Sriracha: Adds heat and flavor.
• 1 tbsp. Soy Sauce (low sodium): Adds umami and saltiness.
• 1 tbsp. Mayo: Adds creaminess and binds the mixture.
• Salt & Black Pepper to taste: To season the tuna.

For the Fried Sushi Rolls:

• 2 cups Cooked Sushi Rice: The base of the sushi rolls.
• 1 tbsp. Rice Vinegar: Adds tanginess to the rice.
• 2 tsp. Soy Sauce (low sodium): Adds umami to the rice.
• 3-5 Sushi Nori Seaweed Wraps: Holds the sushi rolls together.  
• 1 Carrot, thinly sliced: Adds crunch and sweetness.
• 1 Avocado, thinly sliced: Adds creaminess and healthy fats.
• 1 cup Flour: For the first layer of the batter.
• 1 tsp. Smoked Paprika: Adds smoky flavor to the batter.
• 1 ½ cups Fine Breadcrumbs: For the crispy outer coating.
• 2 large Eggs, beaten: To bind the flour and breadcrumbs.
• 1-2 cups Neutral Frying Oil: For deep-frying the rolls.

For the Dipping Sauce:

• 1 cup Plain Greek Yogurt: Provides a tangy, creamy base.
• ¼ cup Mayo: Adds richness and creaminess.
• 1 tbsp. Sriracha: Adds heat to the sauce.  
• 1 tbsp. Soy Sauce: Adds umami to the sauce.
• Juice of 1 Lemon: Adds brightness and acidity.

Instructions:

To Make the Spicy Tuna:

1. Combine Ingredients: In a large bowl, combine drained tuna, Sriracha, soy sauce, and mayo.
2. Mash: Mash with a fork until well combined.
3. Season: Season with salt and pepper to taste.

For the Sushi Rice:

1. Combine Ingredients: In a bowl, combine cooked sushi rice, rice vinegar, and soy sauce.
2. Mix: Mix well.
3. Set Aside: Set aside.

To Form the Sushi Rolls:

1. Prepare Nori: Slice each nori sheet into 4 equal squares.
2. Assemble Roll: Place a nori square on a plastic wrap-lined bamboo mat (or just plastic wrap).
3. Add Rice: Add a generous scoop of sushi rice and press down to cover the nori.  
4. Flip: Flip the nori so the rice is on the plastic wrap.
5. Add Filling: Add a layer of spicy tuna, sliced carrots, and avocado.
6. Roll: Use the mat/plastic wrap to tightly roll up the nori.
7. Compact: Use your hands to compact the rice around the roll.
8. Repeat: Unroll and place on parchment paper. Repeat with remaining ingredients.

To Batter the Sushi Rolls:

1. Set Up Battering Station: Set up three bowls: flour/paprika, beaten eggs, and breadcrumbs.
2. Dredge: Dredge each roll in flour/paprika, then eggs, then breadcrumbs.

To Fry the Sushi Rolls:

1. Heat Oil: In a large skillet, heat frying oil to 350°F (175°C).  
2. Fry: Add rolls and fry for 2-3 minutes per side, until golden and crispy.
3. Drain: Remove and place on a wire rack or paper towel-lined plate.

To Serve:

1. Slice: Slice into pieces or serve whole.
2. Serve with Sauce: Serve with the dipping sauce.

To Make the Sauce:

1. Combine Ingredients: Combine Greek yogurt, mayo, Sriracha, soy sauce, and lemon juice.
2. Whisk: Whisk until smooth.
3. Serve: Serve with the fried sushi rolls.