Description
This innovative Sushi Sandwich combines the beloved flavors of traditional sushi with the convenient format of a Western sandwich. Perfect for lunch, picnics, or entertaining!
Ingredients
Scale
- 2 cups sushi rice, cooked and lightly seasoned with 2 tablespoons rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt
- 8 slices of soft sandwich bread (white or milk bread works beautifully)
- 4 sheets nori (seaweed), cut in half
- 4 ounces smoked salmon or deli-grade cooked shrimp, thinly sliced
- 1 avocado, peeled, pitted, and thinly sliced
- 1 small cucumber, julienned
- 4 tablespoons cream cheese, softened
- 2 teaspoons toasted sesame seeds
- Optional: pickled ginger, wasabi mayo (mix 2 tablespoons mayo with ½ teaspoon wasabi paste), or thinly sliced radish
Instructions
- In a large bowl, gently fluff your warm sushi rice with a wooden spoon. Drizzle in the rice vinegar mixture and fold to coat evenly. Let it cool just enough so it’s still pliable.
- For a little crunch contrast, you can lightly toast your bread slices (optional).
- Lay out four slices of bread. Spread each with about 1 tablespoon of cream cheese right to the edges.
- Place one half-sheet of nori on top of the cream cheese. Mound about ½ cup of sushi rice onto each nori-topped slice, pressing gently to create an even layer.
- On two of the rice-topped slices, arrange slices of smoked salmon (or shrimp), avocado, and cucumber julienne. Sprinkle each with a pinch of toasted sesame seeds. Add optional wasabi mayo or pickled ginger if desired.
- Top with the remaining two rice-topped slices, rice-side down, to form two closed sandwiches. Press them lightly to seal.
- Using a sharp knife, trim off the crusts if desired, then cut each sandwich in half diagonally.
- Pile on a platter, scatter a few extra sesame seeds, and serve with soy sauce for dipping.
Notes
- Use rice while still slightly warm for easier spreading and better adhesion
- A sharp knife is essential for clean cuts – clean the blade between cuts
- For best results, assemble no more than 4 hours before serving
- Store wrapped tightly in plastic wrap in the refrigerator
- Prep Time: 20 minutes
- Cook Time: 0 minutes (aside from rice cooking)
- Category: Lunch
- Method: No-Cook
- Cuisine: Fusion, Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Sushi sandwich, onigirazu, Japanese sandwich, fusion recipe, sushi rice sandwich, seafood sandwich, nori sandwich