Mini Bánh Mì Sushi Rolls are a creative twist on the beloved Vietnamese sandwich. These bite-sized rolls capture the bold flavors of bánh mì—marinated protein, pickled vegetables, spicy mayo, and fresh herbs—wrapped in sushi rice and served in a visually stunning format. They’re perfect for parties, appetizers, or as a unique addition to your next fusion menu.
Why You’ll Love This Recipe
- Combines the best of Vietnamese street food with elegant sushi-style plating.
- Customizable with pork, tofu, chicken, or shrimp.
- No raw fish required—ideal for those new to sushi-style dishes.
- Great finger food for gatherings and easy to prep ahead.
- Bold, tangy, savory, and spicy flavors all in one bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the sushi rice:
- Short-grain sushi rice
- Rice vinegar
- Sugar
- Salt
For the fillings:
- Grilled or pan-seared marinated tofu, pork belly, chicken, or shrimp
- Pickled carrots and daikon (do chua)
- Cucumber slices
- Jalapeño slices (optional)
- Fresh cilantro
- Green onion
For the spicy mayo:
- Mayonnaise
- Sriracha or chili garlic sauce
- Lime juice
Additional toppings:
- Soy glaze or hoisin drizzle
- Crushed peanuts (optional)
- Toasted sesame seeds
- Extra pickled vegetables or microgreens
Directions
- Cook the rice: Rinse sushi rice thoroughly and cook according to package instructions. While hot, season with a mixture of rice vinegar, sugar, and salt. Let cool slightly.
- Prepare the fillings: Grill or pan-sear your chosen protein. Slice into small strips for rolling.
- Assemble pickled vegetables: If making from scratch, quick-pickle carrots and daikon in a vinegar-sugar-salt solution and chill for at least 30 minutes.
- Make the spicy mayo: Combine mayonnaise, sriracha, and lime juice to taste.
- Assemble the rolls:
- Place a small scoop of rice onto a flat surface lined with plastic wrap or into a mold if using.
- Flatten the rice into a rectangle.
- Add a strip of protein, pickled veggies, cucumber, cilantro, and a dab of spicy mayo.
- Roll tightly or press into shape.
- Top the rolls: Drizzle with soy glaze or hoisin sauce and garnish with sesame seeds, peanuts, or extra herbs.
- Serve immediately or refrigerate until ready to plate.
Servings and timing
Servings: Makes approximately 20 mini rolls
Prep time: 30 minutes
Cook time: 20 minutes
Assembly time: 20 minutes
Total time: Approximately 1 hour 10 minutes
Variations
- Vegetarian: Use grilled tofu or eggplant with tamari-based marinade.
- Gluten-free: Use gluten-free tamari instead of soy sauce and ensure all sauces are gluten-free.
- Bánh Mì Bowl: Skip the rolling and layer ingredients in a bowl for a deconstructed version.
- Bánh Mì Nigiri: Form sushi rice ovals and top with fillings instead of rolling.
- Vietnamese-Japanese fusion: Add seaweed sheets or wrap rolls in rice paper instead.
Storage/reheating
- Best enjoyed fresh but can be refrigerated in an airtight container for up to 24 hours.
- If storing, wait to add sauces until just before serving to maintain texture.
- Not suitable for freezing.
- No reheating required.
FAQs
Do I need a sushi mat for this recipe?
No, these rolls are hand-formed or made in molds. A sushi mat is not necessary.
Can I make this dish ahead of time?
Yes, you can prepare all components in advance and assemble closer to serving.
What protein works best?
Grilled pork, lemongrass chicken, shrimp, or marinated tofu all work well. The key is bold seasoning.
Is this dish spicy?
Only mildly spicy. Adjust the heat level in the mayo to your preference, or omit the jalapeños.
Can I use rice paper instead of sushi rice?
Yes, you can adapt the recipe by using softened rice paper sheets for a more traditional bánh mì spring roll approach.
What’s the best way to shape the rolls?
Use plastic wrap to help mold them into rounds or press into small ramekins or cookie cutters for uniform shapes.
How do I serve them at a party?
Arrange on a platter and garnish with herbs, lime wedges, and dipping sauces like soy glaze or nuoc cham.
Can I skip the pickled vegetables?
They add essential tang and crunch, but in a pinch, thin cucumber or radish slices can work as substitutes.
What is the best rice to use?
Short-grain sushi rice is ideal for texture and stickiness, but medium-grain rice will also work if needed.
How do I keep the rolls from drying out?
Cover them with a damp paper towel and plastic wrap if storing briefly before serving.
Conclusion
Mini Bánh Mì Sushi Rolls offer a playful and delicious fusion of two beloved cuisines—Vietnamese bánh mì and Japanese sushi. With their bold flavors, fresh ingredients, and charming presentation, they make the perfect appetizer or snack for entertaining or exploring global cuisine from your own kitchen. Whether you’re hosting a dinner party or just craving something unique, these rolls are sure to impress.
PrintMini Bánh Mì Sushi Rolls: A Fusion Appetizer Blending Vietnamese Flavors with Japanese-Inspired Presentation
Mini Bánh Mì Sushi Rolls are a creative fusion appetizer combining the bold, fresh flavors of Vietnamese bánh mì with the elegant presentation of sushi rolls. These bite-sized treats are perfect for parties and foodies who love global cuisine mashups.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 mini rolls 1x
- Category: Appetizer
- Method: No-Cook, Rolled
- Cuisine: Fusion
- Diet: Halal
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 4 nori sheets, cut in half
- 1/2 cup cooked and sliced pork (or tofu for vegetarian option)
- 1/2 cup pickled carrots and daikon
- 1 small cucumber, julienned
- Fresh cilantro leaves
- 1 small jalapeño, thinly sliced (optional)
- 1 tbsp mayonnaise
- 1 tsp sriracha
- Soy sauce or hoisin for dipping (optional)
Instructions
- In a small bowl, mix rice vinegar, sugar, and salt. Stir into the warm sushi rice and let cool slightly.
- Lay a half sheet of nori on a bamboo sushi mat, shiny side down.
- Spread a thin layer of seasoned rice over the nori, leaving a 1/2-inch edge at the top.
- Spread a small amount of sriracha mayo across the center of the rice.
- Layer pork or tofu, pickled vegetables, cucumber, cilantro, and jalapeño (if using) across the center.
- Roll tightly using the mat, pressing gently to seal. Repeat with remaining ingredients.
- Using a sharp knife, slice each roll into 4–6 bite-sized pieces. Clean the knife between cuts for neat slices.
- Arrange on a platter and serve with soy sauce or hoisin for dipping, if desired.
Notes
- Use tofu or tempeh for a vegetarian or vegan option.
- Wet your fingers when handling rice to prevent sticking.
- Best served fresh to maintain crisp texture of vegetables.
Nutrition
- Serving Size: 4 mini rolls
- Calories: 160
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
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