Fried Sushi Sandwich
Fried Sushi Sandwich
Ingredients
For the Sushi Rice
- 2 cups short-grain rice
- 1/2 cup seasoned rice wine vinegar
For the Imitation Crab Salad
- 6 pieces imitation crab meat
- 1 cucumber, thinly sliced, julienned
- 1/4 cup mayonnaise, or as needed
- 1 teaspoon Sriracha, or to taste
- 2 splashes soy sauce
For the Shrimp Filling
- 1/2 pound small shrimp, pre-seasoned
- 1 teaspoon seasoning, of choice
- 1 teaspoon soy sauce
- 1 tablespoon oil, for cooking shrimp
For Assembly
- 4 nori sheets
- 4 ounces cream cheese, softened
- 1 avocado, sliced
For Breading
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 cups water
- 2 cups Panko breadcrumbs
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
For Topping/Garnish (optional)
- 2 tablespoons spicy mayonnaise, as needed
- 2 tablespoons eel sauce, as needed
- 1 tablespoon Sriracha, as needed
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Cook 2 cups of short-grain rice according to package directions. Once cooked, transfer the hot rice into a large bowl. Pour 1/2 cup of seasoned rice wine vinegar over the rice. Mix the rice and vinegar thoroughly using a wooden spoon until well combined. Set the seasoned sushi rice aside to cool.
⏱️ 25 min
- 2
Take 6 to 7 pieces of imitation crab meat and shred them into thin strands. Place the shredded crab into a small bowl. Add the thinly sliced (julienned) cucumber, a good amount of mayonnaise (about 1/4 cup), some Sriracha, and a couple splashes of soy sauce. Mix all the ingredients together until evenly coated. Optionally, use kitchen shears to further chop the ingredients in the bowl. Set aside.
⏱️ 10 min
- 3
Heat a pan with 1 tablespoon of oil over medium-high heat. Add the small shrimp to the pan. Season the shrimp with your seasoning of choice and a teaspoon of soy sauce. Cook the shrimp for a couple minutes per side until they are opaque, pink, and nicely browned. Remove the cooked shrimp from the pan and set aside.
⏱️ 8 min
- 4
Take one nori sheet and tear or cut it into four equal pieces. On a clean surface, spread a thin layer of the prepared sushi rice onto one of the nori pieces. Carefully flip the nori piece over so the rice side is facing down. Spread a layer of cream cheese over the nori. Arrange the cooked shrimp on top of the cream cheese. Spoon a generous amount of the imitation crab salad over the shrimp. Place slices of avocado on top of the crab salad. Take another one-fourth piece of nori and spread a little dab of cream cheese on one side. Place this second nori piece (cream cheese side down) on top of the avocado and fillings to complete the sandwich. Gently press the layers together to secure the sandwich. Repeat the assembly process for the remaining nori pieces and fillings.
⏱️ 15 min
- 5
In a shallow dish, prepare the batter by combining 1 cup of all-purpose flour, 1 cup of cornstarch, and around 1 1/2 cups of water. Mix until the batter is smooth and watery. In a separate shallow dish, place a generous amount of Panko breadcrumbs. Dip each assembled sushi sandwich into the batter, ensuring it is fully coated. Transfer the battered sandwich to the Panko breadcrumbs and coat thoroughly, gently pressing the breadcrumbs onto all sides. Once all sandwiches are breaded, place them on a tray lined with parchment paper. Refrigerate the breaded sushi sandwiches for 15 minutes to firm up.
⏱️ 10 min
- 6
In a deep pan, heat oil to 350°F (175°C). Carefully place the chilled, breaded sushi sandwiches into the hot oil, avoiding overcrowding. Fry the sandwiches for around 5 to 6 minutes total, flipping them once or twice, until they are golden brown and crispy on all sides. Remove the fried sushi sandwiches from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 12 min•🌡️ 350
- 7
Once slightly cooled, slice each fried sushi sandwich into smaller, individual pieces. Arrange the pieces on a serving board. Drizzle with additional sauces such as spicy mayonnaise, eel sauce, and/or Sriracha for extra flavor. Garnish with chopped green onions and sesame seeds. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Sushi Sandwich
For the Sushi Rice
- 2 cups short-grain rice
- 1/2 cup seasoned rice wine vinegar
For the Imitation Crab Salad
- 6 pieces imitation crab meat
- 1 cucumber, thinly sliced, julienned
- 1/4 cup mayonnaise, or as needed
- 1 teaspoon Sriracha, or to taste
- 2 splashes soy sauce
For the Shrimp Filling
- 1/2 pound small shrimp, pre-seasoned
- 1 teaspoon seasoning, of choice
- 1 teaspoon soy sauce
- 1 tablespoon oil, for cooking shrimp
For Assembly
- 4 nori sheets
- 4 ounces cream cheese, softened
- 1 avocado, sliced
For Breading
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 cups water
- 2 cups Panko breadcrumbs
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
For Topping/Garnish (optional)
- 2 tablespoons spicy mayonnaise, as needed
- 2 tablespoons eel sauce, as needed
- 1 tablespoon Sriracha, as needed
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Cook 2 cups of short-grain rice according to package directions. Once cooked, transfer the hot rice into a large bowl. Pour 1/2 cup of seasoned rice wine vinegar over the rice. Mix the rice and vinegar thoroughly using a wooden spoon until well combined. Set the seasoned sushi rice aside to cool.
⏱️ 25 min - 2
Take 6 to 7 pieces of imitation crab meat and shred them into thin strands. Place the shredded crab into a small bowl. Add the thinly sliced (julienned) cucumber, a good amount of mayonnaise (about 1/4 cup), some Sriracha, and a couple splashes of soy sauce. Mix all the ingredients together until evenly coated. Optionally, use kitchen shears to further chop the ingredients in the bowl. Set aside.
⏱️ 10 min - 3
Heat a pan with 1 tablespoon of oil over medium-high heat. Add the small shrimp to the pan. Season the shrimp with your seasoning of choice and a teaspoon of soy sauce. Cook the shrimp for a couple minutes per side until they are opaque, pink, and nicely browned. Remove the cooked shrimp from the pan and set aside.
⏱️ 8 min - 4
Take one nori sheet and tear or cut it into four equal pieces. On a clean surface, spread a thin layer of the prepared sushi rice onto one of the nori pieces. Carefully flip the nori piece over so the rice side is facing down. Spread a layer of cream cheese over the nori. Arrange the cooked shrimp on top of the cream cheese. Spoon a generous amount of the imitation crab salad over the shrimp. Place slices of avocado on top of the crab salad. Take another one-fourth piece of nori and spread a little dab of cream cheese on one side. Place this second nori piece (cream cheese side down) on top of the avocado and fillings to complete the sandwich. Gently press the layers together to secure the sandwich. Repeat the assembly process for the remaining nori pieces and fillings.
⏱️ 15 min - 5
In a shallow dish, prepare the batter by combining 1 cup of all-purpose flour, 1 cup of cornstarch, and around 1 1/2 cups of water. Mix until the batter is smooth and watery. In a separate shallow dish, place a generous amount of Panko breadcrumbs. Dip each assembled sushi sandwich into the batter, ensuring it is fully coated. Transfer the battered sandwich to the Panko breadcrumbs and coat thoroughly, gently pressing the breadcrumbs onto all sides. Once all sandwiches are breaded, place them on a tray lined with parchment paper. Refrigerate the breaded sushi sandwiches for 15 minutes to firm up.
⏱️ 10 min - 6
In a deep pan, heat oil to 350°F (175°C). Carefully place the chilled, breaded sushi sandwiches into the hot oil, avoiding overcrowding. Fry the sandwiches for around 5 to 6 minutes total, flipping them once or twice, until they are golden brown and crispy on all sides. Remove the fried sushi sandwiches from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 12 min•🌡️ 350 - 7
Once slightly cooled, slice each fried sushi sandwich into smaller, individual pieces. Arrange the pieces on a serving board. Drizzle with additional sauces such as spicy mayonnaise, eel sauce, and/or Sriracha for extra flavor. Garnish with chopped green onions and sesame seeds. Serve immediately and enjoy.
⏱️ 5 min