Kale Salad Sushi Rolls Made Crunchy in the Air Fryer
Author: 
Yield: 3 servings
 
Guys, I am crazy for these delicious Air Fryer Sushi Rolls! They're crunchy, filling, and so, so fun to make!
Ingredients
For the Kale Salad
  • 1½ cups chopped kale ribs removed
  • ½ teaspoon rice vinegar
  • ¾ teaspoon toasted sesame oil
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¾ teaspoon soy sauce
  • 1 tablespoon sesame seeds toasted or not - your call!
For the Kale Salad Sushi Rolls
  • 1 batch Pressure Cooker Sushi Rice cooled to room temperature
  • 3 sheets of sushi nori
  • ½ of a Haas avocado sliced
  • Make the Sriracha Mayo
  • ¼ cup of your favorite vegan mayonnaise I used Vegenaise.
  • sriracha sauce to taste
For the Coating
  • ½ cup panko breadcrumbs
Instructions
Make the Kale Salad
  1. In a large bowl, combine the kale, vinegar, sesame oil, garlic powder, ground ginger, and soy sauce. With clean hands, massage the kale until it turns bright green and wilted. Stir in the sesame seeds, and set aside.
Make the Kale Salad Sushi Rolls
  1. Lay out a sheet of nori on a dry surface. With slightly damp fingertips, grab a handful of rice, and spread it onto the nori. The idea here is to get a thin layer of rice covering almost the entire sheet. Along one edge, you'll want to leave about ½" of naked seaweed. Think of this as the flap that will seal your roll shut.
  2. On the end of the seaweed opposite that naked part, lay out about 2-3 tablespoons of kale salad, and top with a couple of slices of avocado. Starting on the end with the filling, roll up your sushi, pressing gently to get a nice, tight roll. When you get to the end, use that naked bit of seaweed to seal the roll closed. If needed, get your fingertips wet, and moisten that bit of seaweed to make it stick.
  3. Repeat steps 2-3 to make 3 more sushi rolls.
Make the Sriracha Mayo
  1. In a shallow bowl, whisk together the vegan mayo with sriracha, until you reach the heat level that you like. Start with 1 teaspoon, and add more, ½ teaspoon at a time, until you have the spicy mayo of your DREAMS!
Fry and Slice
  1. Pour the panko breadcrumbs into a shallow bowl.
  2. Grab your first sushi roll, and coat it as evenly as possible in the Sriracha Mayo, then in the panko. Place the roll into your air fryer basket. Repeat with the rest of your sushi rolls.
  3. Air fry at 390F for 10 minutes, shaking gently after 5 minutes.
  4. When the rolls are cool enough to handle, grab a good knife, and very gently slice the roll into 6-8 pieces. When you're slicing, think of gently sawing, and don't press hard with your knife. That will just send kale and avocado flying out of the ends of your roll.
  5. Serve with soy sauce for dipping.
Nutrition Information
Calories: 469
Recipe by Chic Vegan at https://www.chicvegan.com/kale-salad-sushi-rolls-made-crunchy-in-the-air-fryer/