Disclosed is a method for producing frozen rolled food that can be frozen in a favorable state and tastes good after thawing. Food items such as rolled egg, koya-dofu (freeze-dried bean curd), shiitake mushroom, kamaboko (minced and steamed fish meat), and kanpyo (dried gourd shavings) are appropriately cooked and seasoned. These food items are aligned in a predetermined length, and individually frozen using a cryogen such as dry ice/ethanol to form a core 2. Then, a thin sheet of sushimeshi 4 is spread over a bamboo mat or a wrapping film, and a dried laver sheet 3 is overlaid on the sushimeshi 4. The core 2 is then placed on the dried laver sheet 3 in the frozen state. The sushimeshi 4 and the dried laver sheet 3 are wrapped around the core 2 held at the center to form a sushi roll. The sushi roll is then rapidly frozen at -50°C or less to obtain a frozen sushi roll 1.
