Crispy Rice Paper Sushi Rolls Recipe (with Video)

Preparing the Sushi Rice
1. Rinse and drain sushi rice. Cook sushi rice according to the package instructions.
2. Once cooked, add sushi seasoning vinegar and salt. Mix well.
Preparing the Fillings
1. Meanwhile, peel and slice the sweet potato into 1/4 inch rounds. Steam the sweet potato for 10 minutes.
2. Prep the cucumber, bell pepper and Hodo tofu. Cut the nori the size of the Hodo tofu (3x5 inch), there should be about 10 nori sheets.
Preparing the Miso Tahini Dipping Sauce
1. In a small bowl, combine the miso tahini dipping sauce ingredients and set aside.
Assembling the Sushi Rolls
1. Quickly dip one rice paper sheet in a bowl of room temperature water, making sure the entire sheet is damp. Lay it flat on a clean surface. Add one nori sheet in the center. Layer with 1/4 inch of sushi rice, one piece each of tofu and sweet potato, a few pieces of cucumber and bell pepper, drizzle some vegan mayo, and add one nori sheet to cover.
2. By now the rice paper should have softened and should be easy to fold. Lift the edge of the rice paper closest to you and wrap forward covering the center. Lift the left and rice edges and then roll all the way to the end like a burrito.
3. Repeat until all ingredients have been used.
Coating and Frying the Sushi Rolls
1. Add the white and black sesame seeds to a plate. Pat the sushi rolls until all sides are covered with the sesame seeds. Repeat with the remaining sushi rolls.
2. In a nonstick pan, heat up the oil and fry the sushi rolls for 3 minutes on each side until lightly golden brown. Enjoy immediately with the miso tahini dipping sauce.