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Spicy Sushi Sandwich Recipe

Spicy Sushi Sandwich Recipe

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    15 mins

Recipe Video Fusion Seafood Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 3 cups cooked sushi rice (calrose rice preferred)
  • 2 Tbsp. sugar
  • 5 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
  • pinch of salt
  • cornstarch, for coating
  • oil, for frying
  • 5 oz. crab meat
  • 2 stalks scallions, chopped
  • 5 oz. sushi grade tuna, finely chopped
  • 2 nori squares
  • 5 oz. sushi grade salmon slices
  • 1 avocado, thinly sliced
  • eel sauce, to taste
  • black and toasted sesame seeds, to taste
  • togarashi, to taste
  • 1 Persian cucumber, julienned

Seasoning

  • ---Spicy Crab Salad---
  • 3 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread (cage-free eggs)
  • 1 tsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • ---Spicy Gochujang Tuna---
  • 1 Tbsp. gochujang
  • 1 tsp. Lee Kum Kee Seasoned Rice Vinegar
  • 1 Tbsp. Japanese mayo
  • 1/2 tsp. Lee Kum Kee Panda Brand Dipping Soy Sauce

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1.  

    Season the sushi rice with the Lee Kum Kee Seasoned Rice Vinegar, sugar, and salt. Press onto a rectangular baking sheet or square container. Make sure to press well so it's flat and even. Place in the freezer for 2 hours.

  2. Once firm, cut rice into “bread sized” squares. Coat the rice in cornstarch, tapping off excess. Heat oil in a deep skillet or pot to 350F. Fry until golden, about 6-8 min. 
  3. In a medium bowl, combine crab meat, scallions, and all seasoning ingredients for the spicy crab salad; set aside. In another bowl, combine tuna and all seasoning ingredients for the gochujang tuna; set aside.
  4. Spread a layer of spicy crab salad onto one slice of crispy rice, then the nori, gochujang tuna and salmon slices. At this point, you can torch the salmon for  extra flavor.
  5.  Then add the avocado, eel sauce, sesame seeds, togarashi and cucumber. Top with the other crispy rice and enjoy. 

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