Description
This California Roll Rice Paper Sushi Sandwich (Onigirazu) offers a unique twist on classic sushi by combining traditional sushi fillings wrapped in rice paper and seaweed, then pan-fried to a crispy perfection. It’s a flavorful and portable sushi sandwich featuring imitation crab, cucumber, avocado, and sushi rice, accompanied by a tangy spicy mayo sauce.
Ingredients
Rice
- 2 cups sushi rice, cooked
- 1 tablespoon rice wine vinegar
- Big pinch of salt
Fillings
- 8 sticks imitation crab, shredded
- 1 tablespoon sriracha
- 2.5 tablespoons kewpie mayo
- Pinch of salt
- 1 Persian cucumber, sliced in matchsticks
- 1 avocado, thinly sliced
- Furikake for sprinkling
Wrapping
- 6 sheets square rice paper
- 3 seaweed nori sheets
- 2-3 tablespoons sesame seeds
- Neutral oil (for frying and brushing)
Spicy Mayo Sauce
- ¼ cup kewpie mayo
- 1 teaspoon lime juice
- 1-2 teaspoons sriracha sauce
Instructions
- Prepare Sushi Rice: Rinse the sushi rice thoroughly to remove excess starch. Cook it in a pot or rice cooker according to package instructions. Once cooked, mix in rice wine vinegar and a pinch of salt. Let the rice cool to slightly warm or room temperature for easy handling.
- Make Crab Filling: Shred the imitation crab sticks by pulling them apart by hand like string cheese. Combine the shredded crab with sriracha, kewpie mayo, and a pinch of salt, stirring until well mixed.
- Prepare Rice Paper Base: On a clean cutting board, lightly brush a thin layer of neutral oil. Rehydrate one square rice paper sheet in warm water until soft, then place it on the board. Rehydrate a second rice paper sheet and layer it on top of the first. Place a nori sheet over the rice paper layers. Using scissors, cut a slit from the center of the bottom edge of the square to its middle to assist folding.
- Assemble Filling: Spread 2-3 tablespoons of the crab mixture onto the bottom left section of the rice paper and nori. Add sliced cucumber and avocado to the top left section. Then, spread a ½-inch thick layer of cooled sushi rice evenly over the top and bottom right sections, spreading carefully to avoid overstuffing.
- Fold Sushi Sandwich: Fold the bottom left section upwards over the filling, then fold the pouch to the right, and finally fold it down to form a compact square sushi sandwich.
- Pan-Fry the Sandwich: Heat a generous amount of neutral oil in a pan over medium heat. Place the sushi sandwiches in the pan and fry for 3-4 minutes on one side until golden and crispy. Flip and cook the other side for another 3-4 minutes until similarly crispy.
- Prepare Spicy Mayo Sauce: In a small bowl, mix kewpie mayo, lime juice, and sriracha sauce to taste until smooth and well combined.
- Serve: Serve the crispy California Roll Rice Paper Sushi Sandwich warm with spicy mayo sauce on the side for dipping. Optionally, sprinkle with furikake and sesame seeds for added flavor and texture.
Notes
- Use cooled sushi rice to avoid tearing the delicate rice paper during assembly.
- Adjust sriracha quantity according to your preferred spice level.
- Handle the rice paper gently when wet as it is fragile and tears easily.
- Frying adds crisp texture to the sandwich; alternatively, you can serve it fresh without frying for a lighter option.
- Furikake and sesame seeds enhance flavor but are optional based on taste preference.
