Sushi Crunchwrap
Ingredients
Ingredients
rice paper sheets
4 piece
seaweed sheets
4 piece
sticky rice (cooked)
130 g
mini cucumber (sliced)
1 piece
avocado (sliced)
0.5 piece
fried onions
10 g
tuna (canned, drained)
120 g
nonfat Greek yogurt
30 g
low sodium soy sauce
30 ml
white rice vinegar
15 ml
sriracha
15 ml
onion powder
1 tsp
garlic powder
1 tsp
salt
1 tsp
black pepper
1 tsp
everything bagel seasoning
2 tsp
Instructions
Mix tuna filling
Combine tuna with yogurt, soy sauce, rice vinegar, sriracha and seasonings in a bowl.
Prepare rice paper base
Dip rice paper sheets in water and connect the 4 sheets together, then lay seaweed wrappers on top.
Assemble filling
On seaweed layer half of the sticky rice, sprinkle onion/bagel seasoning, add tuna mixture, cucumber slices, avocado slices, then remaining rice.
Fold crunchwrap
Fold rice paper diagonally and connect the ends at the top to seal the wrap.
Season top
Add more everything bagel seasoning on top of the rice paper.
Air fry
Spray air fryer rack and rice paper with oil spray, then air fry at 200°C for about 5 minutes until rice paper crisps up.
Serve
Enjoy your sushi crunchwrap immediately while hot and crispy.
Original recipe
Storage
Best eaten fresh. Rice paper softens quickly in the fridge.
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