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Erewhon Sushi Sandwich

Erewhon Sushi Sandwich: Crispy, Flavor-Packed Delight

Enjoy a delightful Erewhon Sushi Sandwich, where sushi rolls meet sandwich perfection in a crispy package.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 2 sandwiches
Course: Snacks
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 2 cups Sushi Rice Calrose, Japonica, or California sushi rice
  • 1/4 cup Rice Vinegar Essential for authentic flavor
  • 2 tablespoons Sugar Adjust to taste
  • 1 teaspoon Salt For balancing flavors
For the Spicy Tuna Salad
  • 1 can Skipjack Tuna 5-ounce can; main protein
  • 2 tablespoons Japanese Mayo Creaminess option
  • 1 tablespoon Sriracha Adjust according to heat preference
  • 1 teaspoon Tamari Or use soy sauce
  • 1/2 tablespoon Sesame Oil Optional for flavor
  • 2 pieces Scallions Chopped for freshness
For the Gochujang Salmon
  • 4 ounces Sushi-Grade Salmon Finely chopped
  • 1 tablespoon Gochujang Less if preferring milder flavors
For Assembly
  • 2 sheets Nori Can use rice paper for gluten-free
  • 1 medium Avocado Sliced for creaminess
  • to taste Eel Sauce Optional drizzle
  • to taste Sesame Seeds Toasted for flavor
  • to taste Togarashi Optional for extra zing
  • 1 piece Persian Cucumber Thinly sliced for crunch

Equipment

  • skillet
  • mixing bowl
  • Rectangle Container
  • Sharp Knife

Method
 

Preparation Steps
  1. Rinse 2 cups of sushi rice under cold water until clear, cook as per package instructions. Mix with 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt.
  2. Press mixture into a rectangular container and freeze for 2 hours until firm.
  3. If crispy layer is desired, cut frozen rice into rectangles, dredge in cornstarch, and fry in 1/2 cup avocado oil for 8-10 minutes until golden brown.
  4. Combine 1 can of skipjack tuna with 2 tablespoons Japanese mayo, 1 tablespoon sriracha, 1 teaspoon tamari, a splash of sesame oil, and 2 chopped scallions.
  5. Finely chop 4 ounces of sushi-grade salmon and mix with 1 tablespoon gochujang, 1 tablespoon rice vinegar, 1 tablespoon Japanese mayo, and 1 teaspoon tamari.
  6. Assemble the sandwich starting with one crispy rice rectangle, spread spicy tuna salad, add nori, then gochujang salmon, avocado, eel sauce, sesame seeds, and togarashi. Top with the second crispy rice rectangle.
  7. Slice into portions with a sharp knife for serving.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Customize your sandwich by swapping proteins or veggies for variety. Serve immediately for best texture and flavor.

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