Sushi Sandwich
Sushi sandwich, the ultimate rice package for on the go.
4 persons
Medium
Japan
Ingredients
Based on 4 persons
- 300g sushi rice
- 300ml water
- 1 pack yaki nori sheets (roasted seaweed for sushi)
- 2 to 3 tbsp sushi vinegar, to taste
Filling:
- 4 pcs chicken schnitzel
- 100g masago
- 100g wakame
- avocado
- cucumber
- mango
- carrot
- ¼ red cabbage
- head lettuce
Seasonings
- mayonnaise
- wasabi
- Wash the rice grains several times until the water runs clear. Drain the water again and set the rice grains aside for 30 minutes. Place the rice in the rice pan, add the water and turn on the rice cooker. Once it is ready, let the rice steam in the rice cooker for another 10 minutes.
- Spoon the rice into a large shallow bowl and pour in the vinegar. Mix everything together well. Place a damp tea towel over the rice and let it cool to room temperature.
- Cut the red cabbage, avocado, cucumber, mango and carrot into strips. Wash the lettuce and fry the chicken schnitzel until golden brown.
- Place a nori sheet on a piece of cling film with the point towards you. Take some rice and place it in a shape of a square in the center of the sheet. Leave 2 to 3 cm free from the edges.
- Spread a little mayonnaise over the rice with possibly a little wasabi.
- Stack the avocado, cucumber, chicken schnitzel, two leaves of lettuce on top of the rice and then cover it again with a layer of rice.
- Fold the points of the nori sheet towards the center. Then fold the cling film tightly around it, so that you have a square package. Repeat these steps with the rest of the ingredients.
- Let it rest for a while and cut it in half.