Sushi sandwich: Sushi Sandwich Recipe | Lunch Ideas

Sushi sandwich: Sushi Sandwich Recipe | Lunch Ideas

Sushi Sandwich Recipe | Lunch Ideas






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8 ratings





Feeling creative? Take cues from the Japanese and swap bread for sushi rice and nori sheets and pull together this gluten- and dairy-free sandwich, filled with hot smoked salmon flakes and pickled cucumber. See method



  • Serves

    2
  • 20 mins to prepare
  • 440 calories / serving

  • Healthy


  • Gluten-free
  • Dairy-free

Ingredients

  • 350g (12 1/2oz) sushi rice, cooked to pack instructions (125g (4 1/2oz) uncooked weight)



  • 4 sushi nori seaweed sheets



  • 1 x 100g pack hot smoked salmon flakes



  • 1 small avocado, stoned and thinly sliced



  • 4 leaves Romaine lettuce



  • soy sauce, for dipping (optional)


For the pickled cucumber

  • 1/2 cucumber, halved lengthways and very thinly sliced



  • 1 garlic clove, crushed



  • 1/4 – 1/2 tsp chilli powder, to taste



  • ½ tsp sugar



  • 1 1/2 tsp rice vinegar

Each serving contains

    52. 6g
    Protein 22.6g
    Fibre 1.9g






    Method

    1. To make the pickled cucumber, combine all the ingredients in a bowl, cover and refrigerate. Cook the sushi rice according to the packet instructions and keep warm.
    2. To assemble, lay a nori sheet (rough side up) on a piece of clingfilm. With wet fingers to prevent sticking, position a quarter of the cooked rice in the centre of the nori sheet and shape it into a square, ensuring that the flat sides of the square face the corners of the nori sheet. Season with a pinch of salt.
    3. Position half the salmon, avocado, lettuce and a spoonful of the cucumber pickle on top of the rice so that it is roughly square. Put another quarter of the rice on top of the filling, and compact down into a square as before. Season the rice with a small pinch of salt.
    4. To enclose the filling, wet your fingers and fold the corners of the nori sheet into the centre to create a square-shaped, sealed parcel with the filling inside. Gather the clingfilm around the parcel and gently press down to compact. Set aside for 5 mins for the nori sheet to soften and stick to the rice. Repeat with the second parcel.
    5. To serve, slice a line through the centre of the nori with a wet sharp knife, cutting through the clingfilm and sandwich. Remove the clingfilm and serve immediately.

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    Easy Sushi Sandwiches Recipe by Tasty

    featured in

    Tasty Team

    June 10, 2019

    for 8 servings

    • ¼ cup sugar (50 g)
    • 1 tablespoon salt
    • 1 cup rice vinegar (240 mL)
    • 4 cups short grain rice (920 g), cooked, hot
    • 8 sheets nori, divided
    • ½ lb shrimp (225 g), peeled and deveined
    • ¾ cup all-purpose flour (95 g)
    • ¼ cup cornstarch (30 g)
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 egg
    • ¾ cup ice water (180 mL)
    • canola oil, for frying
    • salt, to taste
    • 1 avocado, sliced, divided
    • 6 oz imitation crab (170 g), 1 can
    • 1 english cucumber, thinly sliced, divided
    • ½ cup whipped cream cheese (60 g)
    • 4 oz smoked salmon (115 g), 1 package
    • teriyaki sauce
    • spicy mayonnaise
    • soy sauce
    1. In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
    2. Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
    3. 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.
    4. 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.
    5. Refrigerate uncovered for 30 minutes to an hour.
    6. In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
    7. Slowly add the ice water in a steady stream whisking until just mixed.
    8. Dip the shrimp in the batter until fully coated.
    9. Heat a large pot of oil to 350˚F (180˚C).
    10. 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.
    11. Once cool, season the shrimp with salt to taste.
    12. Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
    13. Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
    14. On another fourth, place the sliced avocado and top with the shrimp tempura.
    15. On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
    16. On the last fourth add a layer of cucumber and avocado.
    17. Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
    18. Cut the sushi into 16 even squares.
    19. Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
    20. Enjoy!

    for 8 servings

    • ¼ cup sugar (50 g)
    • 1 tablespoon salt
    • 1 cup rice vinegar (240 mL)
    • 4 cups short grain rice (920 g), cooked, hot
    • 8 sheets nori, divided
    • ½ lb shrimp (225 g), peeled and deveined
    • ¾ cup all-purpose flour (95 g)
    • ¼ cup cornstarch (30 g)
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 egg
    • ¾ cup ice water (180 mL)
    • canola oil, for frying
    • salt, to taste
    • 1 avocado, sliced, divided
    • 6 oz imitation crab (170 g), 1 can
    • 1 english cucumber, thinly sliced, divided
    • ½ cup whipped cream cheese (60 g)
    • 4 oz smoked salmon (115 g), 1 package
    • teriyaki sauce
    • spicy mayonnaise
    • soy sauce
    1. In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
    2. Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
    3. 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.
    4. 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.
    5. Refrigerate uncovered for 30 minutes to an hour.
    6. In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
    7. Slowly add the ice water in a steady stream whisking until just mixed.
    8. Dip the shrimp in the batter until fully coated.
    9. Heat a large pot of oil to 350˚F (180˚C).
    10. 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.
    11. Once cool, season the shrimp with salt to taste.
    12. Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
    13. Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
    14. On another fourth, place the sliced avocado and top with the shrimp tempura.
    15. On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
    16. On the last fourth add a layer of cucumber and avocado.
    17. Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
    18. Cut the sushi into 16 even squares.
    19. Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
    20. Enjoy!

    Have a recipe of your own to share?

    Onigirazu Tuna and Spinach Sushi Sandwich

    40 min.

    Share

    0

    Onigirazu is a relatively recent culinary invention. This is a mixture of a classic onigiri (a triangle of rice with savory filling) and a regular sandwich. A very satisfying and convenient option for a snack outside the home.

    Cooking time

    Total

    40 min.

    Ingredients

    Sushi rice

    250 g

    Water

    300 ml

    Rice vinegar

    3 tbsp. spoons

    Sugar

    1 tbsp. spoon

    Salt

    1 pinch

    Cucumber

    1 piece

    Red sweet pepper

    ½

    spinach

    1 handful

    Tuna

    1 Bank

    mayonnaise

    3–4 st. spoons

    Black pepper

    1 pinch

    Nori

    3 sheets

    Cooking

    1. 1․

      Pour the washed rice with water, cover with parchment and cook over high heat for 4 minutes. Then cover with a lid and put in the oven for 12 minutes, preheated to 150 degrees.

    2. 2․

      Cool the rice and then season it with a mixture of vinegar, sugar and salt.

    3. 3․

      Cut the vegetables into thin strips, rinse the spinach leaves well and pat dry.

      Photo: Daria Polukarova / Lifehacker

    4. 4․

      Drain excess liquid from canned food and shred fish. Add mayonnaise to the tuna and season with a small pinch of black pepper.

      Homemade mayonnaise with mustard and lemon juice

      Photo: Daria Polukarova / Lifehacker

    5. 5․

      Collecting onigirase is much easier than spinning ordinary rolls. Place a serving of boiled rice (about ⅓ cup) in the center of the nori sheet and spread out in a diamond pattern.

    6. 6․

      Top with spinach leaves, then vegetables and fish. Then spread another ⅓ cup of rice over the filling.

    7. 7․

      Fold the nori into an envelope. For better adhesion, the edges can be moistened with cold water.

      Image: Daria Polukarova / Lifehacker

    8. 8․

      Wrap the onigirazu tightly with cling film to form the sushi sandwich into a square shape. Set the dish aside for 10-15 minutes so that the nori sheet sticks together well and soaks in the moisture of the rice.

      Photo: Daria Polukarova / Lifehacker

    9. 9․

      Remove the film and cut the onigirase in half.

      Photo: Daria Polukarova / Lifehacker

    10. 10․

      The dish can be served with or without soy sauce.

      Photo: Daria Polukarova / Lifehacker

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    Author:

    Daria Polumkarova

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