The upscale Los Angeles-based grocery store, Erewhon, is known for their fresh, quality ingredients as well as a hefty price tag. They created a trendy sushi sandwich that is incredibly popular, but I’m going to be honest, it’s not great because it’s not fresh. The rice gets soggy as it sits in the display. The combination of ingredients is incredible, but it’s missing that signature crispy crunch of fried crispy rice. It’s also not cheap – notorious for their wild pricing, this 8 ounce sushi sandwich costs $20.99. While this is still costly to make, you can get more bang for your buck making it fresh at home filled with as much quality fish as you want!
Where onigirazu, a Japanese sushi sandwich, is eaten cold and is made with steamed rice with sheets of nori wrapped around it. Made with fried squares of crispy rice to create the outside of the sandwich, the “bread” acts as the vehicle with a satisfying crunch. While this isn’t an authentic representation of traditional sushi, it’s a fun sushi-inspired dish to make at home.
Crispy Rice Sushi Sandwich
Key Ingredients in This Recipe
- Rice – I use short-grain Japanese sushi rice to make this recipe. The plump grains stick together well, making it perfect for crispy rice. Long-grain rice won’t stick together enough to fry the pieces as the base.
- Crab meat – Since the fresh crab meat is gently mixed into the mayonnaise mixture, you don’t need to spend money on the highest level of crab meat. I prefer to use lump crab in this recipe because it is slightly less expensive than jumbo lump crab, but you still get large chunks and lots of distinct yet delicate crab flavor!
- Kewpie mayonnaise – Kewpie mayonnaise, a Japanese mayo, is richer and tangier than typical American store bought mayonnaise. The emulsion is made with only egg yolks and rice vinegar rather than whole eggs and white vinegar. If needed, you can swap regular American mayonnaise for the Kewpie.
- Tuna – “Sushi grade” is the term given to a fish that can be eaten raw, though the term is not regulated by the FDA. It is bled and gutted quickly after it’s killed, then flash frozen at an appropriate temperature to kill any potential parasites. Look for fresh tuna with a bright red color and a shiny look.
- Salmon – Look for salmon with a firm feel and bright color. As long as you buy fresh high-quality ingredients, there is no reason for cooking with raw fish to be daunting. I recommend using the fish within 24 hours of purchasing it.
- Nori – Nori is dried seaweed. It adds a perfect layer of crunch in between the fish.
- Eel sauce – Eel sauce is made from a combination of sugar, soy sauce and mirin. While you can find eel sauce in many grocery stores, (particularly Asian grocery stores and Japanese markets), it’s easy to make at home using my recipe here!
How to Make a Crispy Rice Sushi Sandwich
Step 1: Rinse the rice.
Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.
Step 2: Cook rice.
Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes. In a small bowl whisk together the rice vinegar, sugar and salt, then pour over the rice and fluff with a fork. Let cool completely.
Step 3: Prep rice.
Line a quarter sheet pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Top with another sheet pan and evenly press down so the rice is tightly packed. Transfer to the refrigerator for at least an hour.
Step 4: Cut into squares.
Lift the plastic wrap from the pan, then use a knife to cut the sushi rice into 6 even squares.
Step 5: Fry rice.
Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain and set aside.
Step 6: Make crab mixture.
In a medium mixing bowl whisk together the mayo, sesame oil and chili oil. Fold in the crabmeat until combined, then set aside.
Step 7: Assemble sandwich.
Top one of the squares of fried rice with a sheet of nori followed by some of the crab mixture. Top with slices of cucumber followed by slices of tuna. Brush or drizzle the tuna with soy sauce.
Step 8: Close sandwich and serve.
Add avocado slices, then top with salmon and sesame seeds. Drizzle with sriracha and eel sauce (optional). Add another square of fried crispy rice to close the sandwich, then cut in half and serve immediately. Repeat with the remaining ingredients.
Tips and Tricks for This Recipe
Swaps and substitutions
Some recommended variations on this recipe:
- Use any combination of crab meat, tuna and salmon in this recipe. You can also use cooked shrimp and crab meat or baked salmon as a cooked alternative to the raw fish.
- Swap or omit the nori for a bit of furikake.
- Finish with a bit of eel sauce or teriyaki sauce spread inside the sandwich for a richer flavor.
Troubleshooting crispy rice
If you feel like you are frying your rice forever, and it isn’t getting crispy or browning properly, I’ve provided a few tips to get the best golden brown exterior.
- Use the right kind of rice! Make sure you are using short grain sushi rice.
- TIGHTLY pack the rice – with no grains of rice are sticking out! I press the rice between two same size sheet pans to get it tightly pressed.
- Make sure your oil is very hot!
- To help with browning the outside, you can try adding a dusting of cornstarch before frying!
- A higher sided pot, like a Dutch oven, will help to prevent the oil from splattering.
Other Recipes to Try
If you enjoy this sushi sandwich, give these sushi-inspired recipes a try and follow me on Instagram:
Crispy Rice Sushi Sandwich
Pin
Serves 3
To make the rice:
- 1¼ cups short grain sushi rice rinsed and drained
- 2 teaspoons rice vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- Vegetable oil, as needed, for frying
For assembly:
- 2 tablespoons Kewpie mayonnaise
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili oil
- ½ pound lump crab meat
- 2 sheets nori, cut into 4 squares and divided
- 1 medium Persian cucumber, thinly sliced on a mandolin
- ½ pound raw ahi tuna, thinly sliced
- Soy sauce, as needed
- 1 medium Haas avocado, pitted, peeled and sliced
- ½ pound raw salmon, thinly sliced
- 1 teaspoon toasted white sesame seeds
- 2 teaspoons sriracha
- 2 teaspoons eel sauce (optional)
To make the rice:
-
Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan or rice cooker, combine the rice and 2 cups (400g) of water.
-
Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes.
-
In a small bowl whisk together the rice vinegar, sugar and salt, then pour over the rice and fluff with a fork. Let cool completely.
-
Line a quarter sheet pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Top with another sheet pan and evenly press down so the rice is tightly packed. Transfer to the refrigerator for at least an hour.
-
Lift the plastic wrap from the pan, then use a knife to cut the sushi rice into 6 even squares.
-
Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain and set aside.
For assembly:
-
In a medium mixing bowl whisk together the mayo, sesame oil and chili oil. Fold in the crabmeat until combined, then set aside.
-
Top one of the squares of fried rice with a sheet of nori followed by some of the crab mixture. Top with slices of cucumber followed by slices of tuna. Brush or drizzle the tuna with soy sauce.
-
Add avocado slices, then top with salmon and sesame seeds. Drizzle with sriracha and eel sauce (optional).
-
Add another square of fried crispy rice to close the sandwich, then cut in half and serve immediately. Repeat with the remaining ingredients.
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