Best 2 Sushi Sandwiches Recipes
Sushi sandwiches are a delightful fusion of Japanese and Western flavors, offering a unique culinary experience. These innovative sandwiches combine the classic ingredients of sushi, such as vinegared rice, seaweed, and raw fish, with the convenience and portability of a sandwich. With a variety of fillings and flavor combinations, sushi sandwiches cater to diverse palates and make for a perfect lunch, snack, or appetizer.
This article features a collection of sushi sandwich recipes, each offering a distinct taste profile. From the classic California roll sandwich with its combination of cucumber, avocado, and imitation crab, to the more adventurous spicy tuna sandwich with its blend of spicy mayo and Sriracha, these recipes provide options for both sushi lovers and those seeking new culinary adventures.
Whether you prefer traditional sushi ingredients or want to explore creative variations, this article has a sushi sandwich recipe to satisfy your cravings. With step-by-step instructions and helpful tips, these recipes ensure that you can recreate these delicious sandwiches at home with ease. So, embark on a culinary journey and discover the delectable world of sushi sandwiches!
EASY SUSHI SANDWICHES RECIPE BY TASTY
Here's what you need: sugar, salt, rice vinegar, short grain rice, nori, shrimp, all-purpose flour, cornstarch, baking powder, salt, egg, ice water, canola oil, salt, avocado, imitation crab, english cucumber, whipped cream cheese, smoked salmon, teriyaki sauce, spicy mayonnaise, soy sauce
Provided by Betsy Carter
Categories Lunch
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
- Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
- Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
- Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
- Refrigerate uncovered for 30 minutes to an hour.
- In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
- Slowly add the ice water in a steady stream whisking until just mixed.
- Dip the shrimp in the batter until fully coated.
- Heat a large pot of oil to 350˚F (180˚C).
- Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
- Once cool, season the shrimp with salt to taste.
- Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
- Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
- On another fourth, place the sliced avocado and top with the shrimp tempura.
- On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
- On the last fourth add a layer of cucumber and avocado.
- Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
- Cut the sushi into 16 even squares.
- Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 103 grams, Fat 15 grams, Fiber 4 grams, Protein 19 grams, Sugar 19 grams
SUSHI SANDWICHES
Provided by Catherine McCord
Categories Sandwich Brunch Kid-Friendly Quick & Easy Lunch Tuna Weelicious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cut the crusts off of each slice of bread and roll out as thin as possible with a rolling pin.
- Place the tuna, capers, mayonnaise and dijon mustard in a bowl and stir to combine.
- Place the long side of the rolled out bread closest to you.
- Spread a thin layer of mayonnaise on each slice of rolled out bread.
- Thinly spread 1/3 of the tuna mixture onto half of the bread lengthwise.
- On top of the tuna mixture, arrange some of the cucumber sticks and grated carrot making sure not too over stuff the roll (a little goes a long way).
- Starting at the side closest to you (the filled end) tightly roll the tuna/cucumber/carrot mixture up and press to seal into a roll (I dab a bit of mayonnaise across the end of the roll to act as a glue sealing the roll).
- Cut the roll into 4 even pieces and repeat with remaining bread and tuna mixture.
Tips:
- Choose the right bread: For sushi sandwiches, look for soft, slightly chewy bread that will hold up to the fillings without becoming soggy. Some good options include white bread, whole wheat bread, and sourdough bread.
- Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the taste of your sushi sandwiches. Make sure to use fresh, high-quality fish, vegetables, and sauces.
- Don't overstuff the sandwiches: Sushi sandwiches are meant to be light and easy to eat. Don't overstuff them with fillings, or they will become difficult to hold and eat.
- Be creative with your fillings: There are endless possibilities for fillings in sushi sandwiches. Experiment with different combinations of fish, vegetables, and sauces to find your favorite combinations.
- Serve immediately: Sushi sandwiches are best served immediately after they are made. The bread will start to get soggy if you wait too long.
Conclusion:
Sushi sandwiches are a delicious and easy-to-make lunch or snack. They are perfect for busy people who want a quick and healthy meal. With a little creativity, you can create endless variations of sushi sandwiches that will please everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
