Sushi Sandwich

Name: Sushi Sandwich
Prep time: 60 min
Yield: 5
Cuisine: Japonesa
Ingredients: 6 sticks surimi; 2 serrano chiles; 1/4 white onions; 3 tablespoons mayonnaise; 1/2 cream cheese, 95 g; 1 tablespoon chipotle chile in adobo sauce, ground; 1 tablespoon rice vinegar; 2 tablespoons soy; 1 cup red cabbage, fileted, for the pickled cabbage; 1 tablespoon lime juice, for the pickled cabbage; 1/4 cups radish, for the pickled cabbage; 1/2 cups rice vinegar, for the pickled cabbage; 1/4 cups soy sauce, for seasoning the rice; 3 tablespoons sugar, for seasoning the rice; 3 cups sushi rice, cooked; 5 seaweed, for sushi; water, hot; 1 avocado, cut into slices; 100 grams salmon, fresh, cut into strips; 1 surimi, sliced; 1 carrot, grated, for decoration; ginger, for serving; wasabi, for serving

Alejandra Cota

If you love making sushi and trying new flavors, this Sushi Sandwich recipe is the best option for sharing an afternoon or evening with friends.

This sushi recipe features a seaweed covering with a homemade tampico filling and pickled cabbage.

Reviewed by Editorial Team of Kiwilimón

Published: 15-05-2019

Preparation

Low

For the Tampico sauce, place the surimi sticks, tree chili, white onion, mayonnaise, cream cheese, chipotle, rice vinegar, and soy sauce in the processor. Process until you obtain a thick paste, remove from the processor, and set aside. In a bowl, mix the red cabbage with the radishes, rice vinegar, soy sauce, and let it rest for a few minutes, stirring constantly to achieve even pickling. In a bowl, mix the rice vinegar with the sugar and drizzle over the rice. Stir to integrate well. On a bamboo mat with cling film, place the seaweed. Using a small sprayer, mist a little water over the seaweed to lightly moisten it. Wet your hands with a bit of water and spread the rice over the seaweed, covering it well. Arrange the avocado, salmon, surimi, carrot, tampico, and pickled cabbage. With the help of your hands, close it like an envelope, press well, and set aside. Using a sharp, wet knife on a cutting board, cut in half, wrap in wax paper, and decorate with grated carrot. Serve with wasabi and ginger. Enjoy.