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Crispy Rice Sushi Sandwich
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Servings:
3
Author:
Kylie Mazon-Chambers
Prep Time
30 minutes
Cook Time
2 hours
🧂 Ingredients
1¼ cups
short grain sushi rice
rinsed and drained
2 teaspoons
rice vinegar
1 teaspoon
granulated sugar
½ teaspoon
kosher salt
Vegetable oil,
as needed, for frying
2 tablespoons
Kewpie mayonnaise
1 teaspoon
toasted sesame oil
1 teaspoon
chili oil
½ pound
lump crab meat
2
sheets nori,
cut into 4 squares and divided
1
medium Persian cucumber,
thinly sliced on a mandolin
½ pound
raw ahi tuna,
thinly sliced
Soy sauce,
as needed
1
medium Haas avocado,
pitted, peeled and sliced
½ pound
raw salmon,
thinly sliced
1 teaspoon
toasted white sesame seeds
2 teaspoons
sriracha
2 teaspoons
eel sauce
(optional)
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Instructions
1
Place the rice in a fine mesh strainer and rinse until the water that runs out
of the bottom is clear. This gets some of the starch out of the rice. In a
medium saucepan or rice cooker, combine the rice and 2 cups (400g) of water.
2
Bring to a boil then cover and reduce heat to low. Cook until rice is tender and
the water has been absorbed, about 20 minutes.
3
In a small bowl whisk together the rice vinegar, sugar and salt, then pour over
the rice and fluff with a fork. Let cool completely.
4
Line a quarter sheet pan with plastic wrap, then spread the sushi rice evenly,
pressing it down so that it is tightly packed. Top with another sheet pan and
evenly press down so the rice is tightly packed. Transfer to the refrigerator
for at least an hour.
5
Lift the plastic wrap from the pan, then use a knife to cut the sushi rice into
6 even squares.
6
Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of
rice at a time. Cook, rotating so that the rice is golden brown on all sides,
about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain
and set aside.
7
In a medium mixing bowl whisk together the mayo, sesame oil and chili oil. Fold
in the crabmeat until combined, then set aside.
8
Top one of the squares of fried rice with a sheet of nori followed by some of
the crab mixture. Top with slices of cucumber followed by slices of tuna. Brush
or drizzle the tuna with soy sauce.
9
Add avocado slices, then top with salmon and sesame seeds. Drizzle with sriracha
and eel sauce (optional).
10
Add another square of fried crispy rice to close the sandwich, then cut in half
and serve immediately. Repeat with the remaining ingredients.
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