Sushi Rice Sandwiches are a take on classic temaki style hand rolls. Hand rolls are already easy to make, and we made them even easier with this nifty recipe. Best of all they are quite light and healthy. They can be made into anything you want and are vegan or vegetarian but can include proteins as well.
What are sushi rice sandwiches?
Sushi rice sandwiches make the home cook an easy to assemble meal with all of the textures and flavors of restaurant quality rolls. They are also a fun and interactive DIY experience. Since most of the ingredients are chilled or room temperature, they can be made at your own pace with children or at a party with guests. Restaurant chefs often use sushi rolling classes as an ice breaker with cocktails and convivial contributions to the meal by the guests. Gather some ingredients and each person can make them to their liking!
What are the ingredients I need?
Sushi tends have the reputation of being intimidating or cumbersome to make. We want to remove that reputation by building tasty treats with a few quality ingredients. So don’t feel like you have to go out of your way to buy a mountain of things to make this happen. Here are a few basics and recommendations:
- Sushi rice. There are a thousand varieties but you don’t need anything too complex. Simple Calrose or short grain rice is great. Whatever you can find should work.
- Rice vinegar. Again there are many varieties. For this item we would recommend something nice. Even more expensive ones are not crazy. Mizkan makes a great one. Look for unseasoned. If you do decide on seasoned you may not need the sugar and salt additions. The rice vinegar is a very important ingredient, as not having it will lead to a very bland rice.
- Lots of veggies! We like the standby cucumber, avocado, and asparagus. Sprouts and lettuce work well. Tomato is sometimes seen in sushi- we used it simply because why not? It’s a sandwich!
- Some texture. Sesame seeds are rightly the most common sushi garnish. They add texture, flavor, color, and nutritional values. Think about crispy shallots also, or maybe even crushed peanuts.
- Sauces. Of course we can use soy, but for something more adventurous, try mixing your own mayo and sriracha. Or just drizzle with kewpie Japanese mayo.
- Some pickles work great too. We like to quickly toss some thinly sliced radish with the same vinegar you will use on the rice. They instantly take on a light pickle when doing this. You can also opt for pickled chiles, onions, or cauliflower.
- Some protein options include poached shrimp, smoked salmon, or smoked salmon with cream cheese. Tofu works great if you can marinade or fry it. Crab is also classic and you can mix it with the kewpie mayonnaise and sriracha.
Sushi Rice Sandwiches
Equipment
Ingredients
- 1 cup Sushi rice
- 2 packs Roasted Nori optional or use sushi nori and cut into smaller pieces approximately 2 inches by 3 inches
- 1.25 cups Water follow instructions on bag of rice for amount of water
- 3 tbsp Rice vinegar
- 1 tsp Sugar
- 1 tsp Sea salt
- 2 ounces Alfalfa sprouts
- 1 each Radish
- 1 each Cucumber hothouse variety, or remove excess seeds
- 1 each Avocado sliced
- 1 each Tomato sliced
- 4 each Romaine lettuce tender leaves
- 1 tsp Sesame seeds
Sriracha mayo (optional)
- 2 tbsp Mayonnaise dairy free, or kewpie
- 1 tsp Sriracha
- 1 tsp Lemon juice
Instructions
- Prep the ingredients. Slice the cucumber into wheels about 1/4 inch thick. Slice the radish as thinly as possible. If opting to make the mayonnaise, you can make it now and reserve cold.
- Make the seasoned vinegar. In a small sauce pan, bring to a simmer the rice vinegar, salt, and sugar. Cook over low heat for about 2 minutes until dissolved. Allow to cool to room temp.
- In a small sauce pan, rinse the rice with cool water and carefully pour and replace several times until the rice runs clear.
- When the water runs clear, add the water (or follow instructions on bag for quantities. Keep in mind that it may take slightly less than called for once rinsed since it has already absorbed a small amount of water). Simmer covered until cooked, about 15 minutes. Remove from heat and allow to cool for several minutes covered.
- Using a rubber spatula, turn the rice out into a mixing bowl. If still hot to the touch, allow to cool. Using the spatula, pour the vinegar over the rice and try to evenly distribute using a fanning motion with the spatula to cut the drizzle. Continue to cut the rice with the spatula, gently turning the rice to evenly distribute the seasoning.
- On a cutting boar, lay out the nori. Gently wet your fingertips with cool water, then take small balls of the sushi rice. Gently massage the rice onto the nori in a rolling motion until evenly covered. They don't have to be perfect, they will be closed when assembled.
- Top the rice with choice of vegetables. Be creative and make several types! If using the mayo, you can spread some onto the rice inside the sandwich.
- Put two pieces together as if they were bread for a sandwich. Sprinkle with sesame seeds, crispy shallots, soy sauce, chiles, or whichever condiments you feel like would make a great addition! Bon appetit!
