Spicy Sushi Sandwich Recipe
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
How to make it
-
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.
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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.
-
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.
-
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.
-
Then add the avocado, eel sauce, sesame seeds, togarashi and cucumber. Top with the other crispy rice and enjoy.
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