Sushisandwich Recipes

Steps:

• Cut the crusts off of each slice of bread and roll out as thin as possible with a rolling pin.
• Place the tuna, capers, mayonnaise and dijon mustard in a bowl and stir to combine.
• Place the long side of the rolled out bread closest to you.
• Spread a thin layer of mayonnaise on each slice of rolled out bread.
• Thinly spread 1/3 of the tuna mixture onto half of the bread lengthwise.
• On top of the tuna mixture, arrange some of the cucumber sticks and grated carrot making sure not too over stuff the roll (a little goes a long way).
• Starting at the side closest to you (the filled end) tightly roll the tuna/cucumber/carrot mixture up and press to seal into a roll (I dab a bit of mayonnaise across the end of the roll to act as a glue sealing the roll).
• Cut the roll into 4 even pieces and repeat with remaining bread and tuna mixture.

Steps:

• In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
• Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
• Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
• Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
• Refrigerate uncovered for 30 minutes to an hour.
• In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
• Slowly add the ice water in a steady stream whisking until just mixed.
• Dip the shrimp in the batter until fully coated.
• Heat a large pot of oil to 350˚F (180˚C).
• Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
• Once cool, season the shrimp with salt to taste.
• Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
• Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
• On another fourth, place the sliced avocado and top with the shrimp tempura.
• On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
• On the last fourth add a layer of cucumber and avocado.
• Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
• Cut the sushi into 16 even squares.
• Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
• Enjoy!

Steps:

• Flake salmon or tuna with lemon juice in a medium-sized bowl.
• Add cream cheese and stir (a fork or spreading knife works best) until the mixture becomes paste-like.
• Stir in wasabi powder and soy sauce (measurements are estimates so if you're concerned about it being too hot or salty, begin with smaller amounts and then adjust seasonings according to taste).
• Stir until well combined.
• Spread a generous heaping of mixture on each rice cake.
• Slice avocados on top.
• Sprinkle with sesame seeds.
• Drizzle with rice vinegar and a touch of extra soy sauce.
• If you have it, a little pickled ginger with each bite gives the total sushi effect!

Steps:

• Place 1 bread slice between 2 sheets of waxed paper; flatten with rolling pin to 1/4-inch thickness. Cut off and discard crust. Repeat with remaining bread slices.
• Spread bread slices with mayo; top with 2% Milk Singles and ham. Roll up, starting at one short side of each.
• Cut each into 4 slices.