Sushi Sandwich
Transform your sushi cravings into a fun, portable treat with this creative sushi sandwich recipe! Perfect for lunch on the go or a light appetizer, this dish layers fluffy seasoned sushi rice, crisp julienned vegetables like cucumber and carrot, creamy avocado, and optional protein like shrimp or salmon between two sheets of nori. The result is a compact and delicious twist on traditional sushi rolls, complete with a sprinkling of sesame seeds for garnish. With just 25 minutes of prep time and no cooking required, these easy-to-make sushi sandwiches are ideal for a quick, nutritious meal. Serve them with soy sauce and wasabi for dipping and enjoy a customizable bite packed with fresh, bold flavors.
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Recipe Information
Ingredients
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Salt
- 2 sheets Nori sheets (seaweed)
- 100 grams Cooked shrimp or sliced salmon (optional)
- 0.5 cup Cucumber, julienned
- 0.25 cup Carrots, julienned
- 0.5 fruit Avocado, thinly sliced
- 2 tablespoons Soy sauce (for dipping)
- 1 teaspoon Wasabi (optional)
- 1 teaspoon Sesame seeds (optional for garnish)
- 1 sheet Plastic wrap or parchment paper
Instructions
In a small bowl, combine rice vinegar, sugar, and salt, and mix until fully dissolved. Pour the mixture over the cooked sushi rice and gently fold to season the rice evenly. Set aside to cool.
Place a sheet of plastic wrap or parchment paper on a flat surface, ensuring it is slightly larger than your nori sheets.
Lay one nori sheet shiny side down in the center of the plastic wrap.
Spread 1 cup of the seasoned sushi rice evenly over the nori sheet, pressing it down gently with damp hands to create a compact layer.
Arrange a single layer of cucumber, carrot, avocado slices, and optional protein (shrimp or salmon) diagonally across the center of the rice. Be mindful not to add too much filling as it might make the sandwich hard to close.
Add a second thin layer of rice (about 1/2 cup) over the filling, gently pressing it to form a compact layer.
Place the second nori sheet on top of the rice, shiny side up, aligning it with the bottom sheet. Press gently to secure the sandwich layers together.
Using the plastic wrap, tightly press the sandwich together into a square shape. Allow it to rest for 5 minutes to help it hold its shape.
Unwrap the sushi sandwich and use a sharp knife to cut it into 4 triangular pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Sprinkle sesame seeds on top for garnish, if desired, and serve with soy sauce and wasabi for dipping.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
