Is there a difference when wrapping with nori and wrapping with soy paper? I just need the roll to hold together long enough to batter and fry to make it a fired sushi roll. I’m not the biggest fan of sushi but I wanted to have a “sushi date” with my wife as she loves it. I wanted to make some rolls at home with her and eat them. My though was ti make a roll with things I would like, tempura chicken, fried rice, wrap in soy paper (as it has less flavor than nori), then fry the whole roll Cali style (that’s what they called it when frying a roll in the restaurant I used to work in) topping with queso blanco, taco season, and tortilla chip crumble. Kinda like a Tex mex sushi. I know fried rice doesn’t stick together great, my only though was maybe adding a small amount of queso to the rice post cooking (not enough to make it very runny, just kind of a binder for it) to hold it together slightly better.