Directions
- 1Cook two cups of short grain rice and transfer it to a large bowl.
- 2Add half a cup of seasoned rice wine vinegar to the rice and mix well. Set aside.
- 3Shred six or seven imitation crab sticks into a bowl.
- 4Add thinly sliced cucumber, a good amount of mayonnaise, some sriracha, and a couple splashes of soy sauce to the crab.
- 5Mix all the ingredients thoroughly and chop them a little to combine.
- 6Season shrimp as desired (e.g., with soy sauce) and cook in a pan for a couple of minutes per side until done. Set aside.
- 7Take a nori sheet and split it into four pieces.
- 8Spread a thin layer of rice on one piece of nori.
- 9Flip the nori with rice over, spread a layer of cream cheese, add shrimp, crab salad, and avocado.
- 10Place another nori sheet with a dab of cream cheese on top.
- 11Prepare the batter by mixing one cup of flour, one cup of cornstarch, and about one and a half cups of water until watery.
- 12Dip the sushi sandwich in the batter, ensuring it's fully coated.
- 13Transfer the coated sandwich to a bowl of panko breadcrumbs and cover it completely.
- 14Repeat with the remaining sushi sandwiches and place them in the fridge for 15 minutes to firm up.
- 15Heat cooking oil to 350°F (175°C) and fry the sushi sandwiches for about 5 to 6 minutes until golden brown and crispy.
- 16Once fried, cut the sandwiches in half and arrange them on a serving board.
- 17Drizzle with spicy mayo, teriyaki sauce, sriracha, and garnish with scallions and sesame seeds.
Ingredients
- 2 cups short grain rice
- 0.5 cup seasoned rice wine vinegar
- 6 units imitation crab
- cucumber
- mayonnaise
- sriracha
- soy sauce
- shrimp
- 2 units nori sheet
- cream cheese
- avocado
- 1 cup flour
- 1 cup cornstarch
- 1.5 cup water
- panko breadcrumbs
- cooking oil
- spicy mayo
- teriyaki
- scallions
- sesame seeds
Equipment
potbowlchopping boardpantongs
Tips
- Let the sushi sandwiches sit in the fridge for 15 minutes to firm up before frying.
- The batter should be pretty watery.
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