Crispy Rice Sushi Sandwich

This unique take on sushi is a fun fusion to make at home. The upscale Los Angeles-based grocery store, Erewhon, is known for their fresh, quality ingredients as well as a hefty price tag. They created a trendy sushi sandwich that is incredibly popular.

Course Appetizer

Cuisine Asian, Japanese

Prep Time 30

Cook Time 2

Servings

Calories 786kcal

Author Kylie Mazon-Chambers

Ingredients

To make the rice:

1¼ cups short grain sushi rice rinsed and drained
2 teaspoons rice vinegar
1 teaspoon granulated sugar
½ teaspoon kosher salt
Vegetable oil, as needed, for frying

For assembly:

2 tablespoons Kewpie mayonnaise
1 teaspoon toasted sesame oil
1 teaspoon chili oil
½ pound lump crab meat
2 sheets nori, cut into 4 squares and divided
1 medium Persian cucumber, thinly sliced on a mandolin
½ pound raw ahi tuna, thinly sliced
Soy sauce, as needed
1 medium Haas avocado, pitted, peeled and sliced
½ pound raw salmon, thinly sliced
1 teaspoon toasted white sesame seeds
2 teaspoons sriracha
2 teaspoons eel sauce (optional)

US Customary - Metric

Instructions

To make the rice:

Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan or rice cooker, combine the rice and 2 cups (400g) of water.
Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes.
In a small bowl whisk together the rice vinegar, sugar and salt, then pour over the rice and fluff with a fork. Let cool completely.
Line a quarter sheet pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Top with another sheet pan and evenly press down so the rice is tightly packed. Transfer to the refrigerator for at least an hour.
Lift the plastic wrap from the pan, then use a knife to cut the sushi rice into 6 even squares.
Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain and set aside.

For assembly:

In a medium mixing bowl whisk together the mayo, sesame oil and chili oil. Fold in the crabmeat until combined, then set aside.
Top one of the squares of fried rice with a sheet of nori followed by some of the crab mixture. Top with slices of cucumber followed by slices of tuna. Brush or drizzle the tuna with soy sauce.
Add avocado slices, then top with salmon and sesame seeds. Drizzle with sriracha and eel sauce (optional).
Add another square of fried crispy rice to close the sandwich, then cut in half and serve immediately. Repeat with the remaining ingredients.

Notes

Use any combination of crab meat, tuna and salmon in this recipe. You can also use cooked shrimp and crab meat or baked salmon as a cooked alternative to the raw fish.

Nutrition