EASY SUSHI SANDWICHES RECIPE BY TASTY
Here's what you need: sugar, salt, rice vinegar, short grain rice, nori, shrimp, all-purpose flour, cornstarch, baking powder, salt, egg, ice water, canola oil, salt, avocado, imitation crab, english cucumber, whipped cream cheese, smoked salmon, teriyaki sauce, spicy mayonnaise, soy sauce
Provided by Betsy Carter
Categories Lunch
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
- Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
- Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
- Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
- Refrigerate uncovered for 30 minutes to an hour.
- In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
- Slowly add the ice water in a steady stream whisking until just mixed.
- Dip the shrimp in the batter until fully coated.
- Heat a large pot of oil to 350˚F (180˚C).
- Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
- Once cool, season the shrimp with salt to taste.
- Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
- Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
- On another fourth, place the sliced avocado and top with the shrimp tempura.
- On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
- On the last fourth add a layer of cucumber and avocado.
- Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
- Cut the sushi into 16 even squares.
- Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 103 grams, Fat 15 grams, Fiber 4 grams, Protein 19 grams, Sugar 19 grams
SUSHI SANDWICHES
Provided by Catherine McCord
Categories Sandwich Brunch Kid-Friendly Quick & Easy Lunch Tuna Weelicious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cut the crusts off of each slice of bread and roll out as thin as possible with a rolling pin.
- Place the tuna, capers, mayonnaise and dijon mustard in a bowl and stir to combine.
- Place the long side of the rolled out bread closest to you.
- Spread a thin layer of mayonnaise on each slice of rolled out bread.
- Thinly spread 1/3 of the tuna mixture onto half of the bread lengthwise.
- On top of the tuna mixture, arrange some of the cucumber sticks and grated carrot making sure not too over stuff the roll (a little goes a long way).
- Starting at the side closest to you (the filled end) tightly roll the tuna/cucumber/carrot mixture up and press to seal into a roll (I dab a bit of mayonnaise across the end of the roll to act as a glue sealing the roll).
- Cut the roll into 4 even pieces and repeat with remaining bread and tuna mixture.
SUSHI SANDWICH
Convenient way to satisfy a sushi craving. I invented this delectable open-faced "sandwich" while trying to use up leftover ingredients in a creative way. I made this with canned salmon (reminiscent of a Philadelphia roll) but I'm assuming tuna will work well also.
Provided by Marla Swoffer
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Flake salmon or tuna with lemon juice in a medium-sized bowl.
- Add cream cheese and stir (a fork or spreading knife works best) until the mixture becomes paste-like.
- Stir in wasabi powder and soy sauce (measurements are estimates so if you're concerned about it being too hot or salty, begin with smaller amounts and then adjust seasonings according to taste).
- Stir until well combined.
- Spread a generous heaping of mixture on each rice cake.
- Slice avocados on top.
- Sprinkle with sesame seeds.
- Drizzle with rice vinegar and a touch of extra soy sauce.
- If you have it, a little pickled ginger with each bite gives the total sushi effect!
Nutrition Facts : Calories 546.5, Fat 39.2, SaturatedFat 14, Cholesterol 101.6, Sodium 647.2, Carbohydrate 26.8, Fiber 7.7, Sugar 2.9, Protein 25.2
RAINBOW SUSHI SANDWICHES
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings (2 of each sandwich)
Number Of Ingredients 11
Steps:
- Cut a square of plastic wrap slightly larger than a nori sheet. Place the plastic wrap on the kitchen counter and place a nori sheet on top, shiny-side down, at a 45-degree angle to the plastic wrap, so it looks like a diamond shape on a square.
- Keep a small bowl of water to the side. Wet hands in the water bowl and place a large handful of rice in the center of the nori sheet. Using your hands, form the rice into an approximate 3 1/2-inch square. Season well with salt and repeat the process with the remaining nori sheets.
- Top the rice with avocado. For the tofu sandwich, place the tofu, carrot and cucumber on top of the avocado. Repeat to make 1 more tofu sandwich. For the spinach sandwich, place spinach, pickled red cabbage and red pepper on top of the avocado. Repeat to make 1 more spinach sandwich. Sprinkle 1/2 teaspoon black sesame seeds over the filling in each sandwich.
- To close the sandwiches, seal all four corners of the nori over the ingredients. Fold the right corner over the stack and dampen the folded-over corner using wet fingers. Fold the left corner on top of the damp right corner and press to seal the two corners together. Repeat with the top and bottom corners to seal the sandwich completely.
- To set your sandwiches, gather the plastic wrap over the sandwiches and place something heavy like a cutting board or a book on top of each. Allow each sandwich to sit for 5 to 10 minutes before unwrapping.
SUSHI TEA SANDWICHES
A novel way to serve tea sandwiches or to put in your kids' lunches. These two different sandwiches are sure to make a talking point!
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 24 sandwiches
Number Of Ingredients 9
Steps:
- Place bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread corn over 4 slices, leaving a 1in strip free of filling along one edge. Top with ham, carrot and cucumber. Roll up to enclose filling. Cut each sandwich into 3 rounds.
- Place salmon and mayonnaise into a bowl. Mix gently to combine. Arrange lettuce over remaining 4 slices of bread, leaving a 1in strip free of filling along one edge. Top with salmon mixture and avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.
- Wrap all sandwiches in plastic wrap. Store in the fridge until ready to serve or pack into lunch boxes.
Nutrition Facts : Calories 87.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 12.3, Sodium 275.1, Carbohydrate 10.2, Fiber 1.9, Sugar 2.4, Protein 5.4
SANDWICH SUSHI
Offer the kids an unexpected twist on an after-school snack of raw vegetables -- wrap them up in bread to look like sushi.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 5
Steps:
- Flatten bread slices with a rolling pin. Combine cream cheese and sour cream; spread mixture over slices. Lay 2 carrot and 2 cucumber matchsticks at the bottom of each slice -- let ends hang over edges. Roll up bread, pressing gently to seal, then cut each roll in four equal pieces.
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