Crispy Spicy Tuna Sushi Rice Paper Rolls with Nori

If you love spicy tuna sushi but want something you can make on a weeknight, these crispy spicy tuna sushi rice paper rolls are for you. Sriracha tuna and a sheet of nori are wrapped in rice paper, dipped in egg and crisped up, so you get the flavours of a spicy tuna roll with a satisfying crunch and none of the deep-frying.

From a nutrition coaching perspective, this is a smart high-protein snack: lean protein from the tuna and eggs, slow-and-steady carbs from the rice paper, and the nori adds a little extra flavour and minerals. They work as a light lunch, a sushi-night starter or a fun appetiser to share.

If you love tuna hand rolls, sushi bakes or a spicy tuna crispy rice recipe, this will slot beautifully into your weekly rotation. Prefer a softer, pan-fried version with sticky rice? Try my spicy tuna rice paper rolls instead.

• Crispy sushi-style rolls with spicy tuna and nori, no deep-frying
• Made in the air fryer with just a few pantry ingredients
• A high-protein snack, light lunch or sharing starter

Looking for more ideas? Browse all my rice paper recipes →

Key ingredients

Rice paper is what turns into the crispy shell. Dipping it in egg and milk first is what makes it air fry golden and crunchy instead of chewy.

Nori brings the sushi flavour. A sheet inside each roll gives that savoury, ocean-fresh bite you would normally get from a tuna hand roll.

Tinned tuna keeps this cheap, quick and high in protein. Use tuna in spring water for a lighter filling or in olive oil for extra richness.

Sriracha and mayonnaise make the classic spicy tuna sauce. Swap the mayo for Greek yogurt if you want it lighter, or use gochujang for a deeper heat.

A note from your nutrition coach

This is a good example of how a favourite takeaway flavour can fit into a balanced week. The tuna and eggs give you lean protein, the rice paper adds easy carbs, and the air fryer means you get the crunch without extra oil. Pair two or three rolls with a crunchy cabbage or cucumber salad to make it a full meal.

Some Useful products I have found for this recipe:

This Dual Air Fryer by Swan is my go to for any recipe that requires that extra level of crispeness.

Enjoy,
Alex 🙂

Crispy Spicy Tuna Sushi Rice Paper Rolls with Nori

If you’ve been around my kitchen for a while, you already know I have a soft spot for anything wrapped in rice paper. It’s one of those versatile staples that turns simple pantry ingredients into something exciting. Today’s crispy rice paper rolls recipe brings together spicy tuna, nori, and a clever egg-dip technique that mimics the crunch of traditional fried rolls—without the heavy oil.
From a nutrition coaching perspective, these spicy tuna rice paper rolls hit several wins: lean protein from the tuna and eggs, slow-and-steady carbs from the rice paper, and plenty of satisfaction thanks to that crisp bite you’d normally get from fried rice paper rolls. They’re ideal as a high-protein snack, a light lunch, or even a fun appetizer to share.

Author: Alex Botting Cooking Method: Air Fryer Cuisine: Fusion Courses: Appetizer, Healthy Snacks, Lunch Recipe Keys: Gluten Free High Protein Pescetarian Quick Meals

Print Recipe

Pin Recipe Easy 30 Minutes

Prep Time 10 mins Cook Time 16 mins Total Time 26 mins Servings: 4 Dietary:

G Gluten Free H High-Protein Recipes

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 4 sheets Rice paper (Sub: brown rice paper or tapioca-only sheets for extra crispness)
• 4 sheets Nori (Sub: use half-sheets for lighter seaweed flavor)
• 2 × 145 g Tuna (in spring water) (Sub: salmon, shredded chicken, or mashed chickpeas)
• 3 tbsp Sriracha (Divided; Sub: gochujang or any chili paste)
• 2 tbsp Mayonnaise (Sub: Greek yogurt for a lighter option)
• 1 piece Green onion, finely sliced (Sub: chives, shallots, or red onion)
• 2 whole Eggs (Sub: any unsweetened dairy-free milk)
• 1 tbsp Milk
• Sesame seeds (For topping)

Instructions

1. Mix the Filling Combine tuna, 2 tablespoons sriracha, mayonnaise, and green onion. Coach tip: Add a pinch of salt or a squeeze of lemon if your tuna tastes flat—acidity brightens the whole bite.

   

   

1. Prep the Egg Dip Whisk eggs with milk in a shallow bowl. Coach tip: The egg coating helps the rice paper mimic a fried texture—great for cutting overall fat without losing crunch.

   

1. Soften & Coat the Rice Paper Dip each rice paper sheet into the egg mixture until just softened. Coach tip: Don’t oversoak. Soft but still structured leads to a crispier finish.

   

1. Layer & Fill Place the coated rice paper on a flat surface, lay a nori sheet on top, then add one-quarter of the tuna mixture. Fold the sides inward and roll tightly. Coach tip: Tighter rolls = better texture and fewer air pockets.

   

   

   

    

1. Air Fry Sprinkle sesame seeds on top, then air fry at 170°C (340°F) for 12–16 minutes, turning once, until golden and crisp. Coach tip: For extra crunch, give the rolls a quick 1-second cooking spray mist.

   

Nutrition Facts

155kcal

Calories

16g

Protein

10g

Carbs

6g

Fat

1g

Fiber

1g

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings: 4 ServingCalories:155kcalTotal Fat:6gTotal Carbohydrate:10gDietary Fiber: 1gSugars: 1gProtein:16g

Note

• Add shredded carrot or cucumber for extra volume and fiber.
• Swap tuna for tofu crumble seasoned with sriracha + soy sauce for a vegan version (skip the egg dip and use a water dip instead).
• For ultra-crispy air fryer rice paper spring rolls, cook 2–3 minutes longer until blistered.
• For sushi rice paper rolls, skip the air fryer and serve fresh with soy sauce or spicy mayo.
• Storage: keep cooled rolls in an airtight container for up to 2 days.
• Reheating: air fry for 3 to 5 minutes at 170 C (340 F).
• Serving: pair with a soy-sriracha dip, spicy mayo or a light ponzu for brightness.

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