Sushi sandwich

25 mins
Serves 1
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Directions

  1. 1Cook two cups of short grain rice and transfer it to a large bowl.
  2. 2Cook two cups of short grain rice and transfer it to a large bowl.
  3. 3Cook two cups of short grain rice and transfer it to a large bowl.
  4. 4Add half a cup of seasoned rice wine vinegar to the rice and mix well. Set aside.
  5. 5Add half a cup of seasoned rice wine vinegar to the rice and mix well. Set aside.
  6. 6Add half a cup of seasoned rice wine vinegar to the rice and mix well. Set aside.
  7. 7Shred six or seven imitation crab sticks into a bowl.
  8. 8Shred six or seven imitation crab sticks into a bowl.
  9. 9Shred six or seven imitation crab sticks into a bowl.
  10. 10Add thinly sliced cucumber, a good amount of mayonnaise, some sriracha, and a couple splashes of soy sauce to the crab.
  11. 11Add thinly sliced cucumber, a good amount of mayonnaise, some sriracha, and a couple splashes of soy sauce to the crab.
  12. 12Add thinly sliced cucumber, a good amount of mayonnaise, some sriracha, and a couple splashes of soy sauce to the crab.
  13. 13Mix all the ingredients thoroughly and chop them a little to combine.
  14. 14Mix all the ingredients thoroughly and chop them a little to combine.
  15. 15Mix all the ingredients thoroughly and chop them a little to combine.
  16. 16Season shrimp as desired (e.g., with soy sauce) and cook in a pan for a couple of minutes per side until done. Set aside.
  17. 17Season shrimp as desired (e.g., with soy sauce) and cook in a pan for a couple of minutes per side until done. Set aside.
  18. 18Season shrimp as desired (e.g., with soy sauce) and cook in a pan for a couple of minutes per side until done. Set aside.
  19. 19Take a nori sheet and split it into four pieces.
  20. 20Take a nori sheet and split it into four pieces.
  21. 21Take a nori sheet and split it into four pieces.
  22. 22Spread a thin layer of rice on one piece of nori.
  23. 23Spread a thin layer of rice on one piece of nori.
  24. 24Spread a thin layer of rice on one piece of nori.
  25. 25Flip the nori with rice over, spread a layer of cream cheese, add shrimp, crab salad, and avocado.
  26. 26Flip the nori with rice over, spread a layer of cream cheese, add shrimp, crab salad, and avocado.
  27. 27Flip the nori with rice over, spread a layer of cream cheese, add shrimp, crab salad, and avocado.
  28. 28Place another nori sheet with a dab of cream cheese on top.
  29. 29Place another nori sheet with a dab of cream cheese on top.
  30. 30Place another nori sheet with a dab of cream cheese on top.
  31. 31Prepare the batter by mixing one cup of flour, one cup of cornstarch, and about one and a half cups of water until watery.
  32. 32Prepare the batter by mixing one cup of flour, one cup of cornstarch, and about one and a half cups of water until watery.
  33. 33Prepare the batter by mixing one cup of flour, one cup of cornstarch, and about one and a half cups of water until watery.
  34. 34Dip the sushi sandwich in the batter, ensuring it's fully coated.
  35. 35Dip the sushi sandwich in the batter, ensuring it's fully coated.
  36. 36Dip the sushi sandwich in the batter, ensuring it's fully coated.
  37. 37Transfer the coated sandwich to a bowl of panko breadcrumbs and cover it completely.
  38. 38Transfer the coated sandwich to a bowl of panko breadcrumbs and cover it completely.
  39. 39Transfer the coated sandwich to a bowl of panko breadcrumbs and cover it completely.
  40. 40Repeat with the remaining sushi sandwiches and place them in the fridge for 15 minutes to firm up.
  41. 41Repeat with the remaining sushi sandwiches and place them in the fridge for 15 minutes to firm up.
  42. 42Repeat with the remaining sushi sandwiches and place them in the fridge for 15 minutes to firm up.
  43. 43Heat cooking oil to 350°F (175°C) and fry the sushi sandwiches for about 5 to 6 minutes until golden brown and crispy.
  44. 44Heat cooking oil to 350°F (175°C) and fry the sushi sandwiches for about 5 to 6 minutes until golden brown and crispy.
  45. 45Heat cooking oil to 350°F (175°C) and fry the sushi sandwiches for about 5 to 6 minutes until golden brown and crispy.
  46. 46Once fried, cut the sandwiches in half and arrange them on a serving board.
  47. 47Once fried, cut the sandwiches in half and arrange them on a serving board.
  48. 48Once fried, cut the sandwiches in half and arrange them on a serving board.
  49. 49Drizzle with spicy mayo, teriyaki sauce, sriracha, and garnish with scallions and sesame seeds.
  50. 50Drizzle with spicy mayo, teriyaki sauce, sriracha, and garnish with scallions and sesame seeds.
  51. 51Drizzle with spicy mayo, teriyaki sauce, sriracha, and garnish with scallions and sesame seeds.

Ingredients

  • 2 cups short grain rice
  • 2 cups short grain rice
  • 2 cups short grain rice
  • 0.5 cup seasoned rice wine vinegar
  • 0.5 cup seasoned rice wine vinegar
  • 0.5 cup seasoned rice wine vinegar
  • 6 units imitation crab
  • 6 units imitation crab
  • 6 units imitation crab
  • cucumber
  • cucumber
  • cucumber
  • mayonnaise
  • mayonnaise
  • mayonnaise
  • sriracha
  • sriracha
  • sriracha
  • soy sauce
  • soy sauce
  • soy sauce
  • shrimp
  • shrimp
  • shrimp
  • 2 units nori sheet
  • 2 units nori sheet
  • 2 units nori sheet
  • cream cheese
  • cream cheese
  • cream cheese
  • avocado
  • avocado
  • avocado
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1.5 cup water
  • 1.5 cup water
  • 1.5 cup water
  • panko breadcrumbs
  • panko breadcrumbs
  • panko breadcrumbs
  • cooking oil
  • cooking oil
  • cooking oil
  • spicy mayo
  • spicy mayo
  • spicy mayo
  • teriyaki
  • teriyaki
  • teriyaki
  • scallions
  • scallions
  • scallions
  • sesame seeds
  • sesame seeds
  • 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.