Name: Sushi Sandwiches
Prep time: 20 min
Total time: 20 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups cooked sushi rice, seasoned with rice vinegar, sugar, and salt; 4 nori sheets (seaweed); 4–6 oz filling of choice (sushi-grade fish, cooked chicken, tofu, or crab sticks); ½ cucumber, thinly sliced; 1 avocado, sliced; 1 small carrot, cut into matchsticks; Soy sauce or spicy mayo (optional, for dipping); Sesame seeds (optional, for garnish)

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Sushi Sandwiches are a fun and convenient spin on traditional sushi. With layers of seasoned rice, fresh ingredients, and nori folded into a neat square, they pack all the flavor of a sushi roll into an easy-to-hold, mess-free form.

Why You’ll Love This Recipe

I love how simple and creative these are. There’s no rolling involved—just layering and folding. I can fill them with whatever I’m in the mood for, from fresh seafood and crunchy veggies to cooked chicken or tofu. They’re great for quick meals or packed lunches, and they always look impressive. Sushi Sandwiches

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
Nori sheets (seaweed)
Filling of choice (raw or cooked fish, tofu, chicken, or crab sticks)
Sliced cucumber
Avocado
Carrot matchsticks
Soy sauce or spicy mayo (optional, for dipping)
Sesame seeds (optional, for garnish)

Directions

I place a sheet of plastic wrap on a flat surface and lay a nori sheet diagonally on top.
I spread a thin square of rice in the center of the nori.
I layer my protein, vegetables, and any sauces right on top of the rice.
I add another thin layer of rice over the fillings to help hold everything together.
I fold each corner of the nori toward the center to form a square, then wrap it tightly in plastic wrap.
I let it rest for a few minutes so it holds its shape, then unwrap and slice it in half with a sharp knife.
I serve it immediately or keep it chilled until ready to eat.

Servings and timing

Makes: 4 sandwiches
Prep time: 20 minutes
Total time: 20 minutes

Variations

I switch things up with smoked salmon and cream cheese, or make a spicy version with sriracha tuna and jalapeños. For a veggie version, I go with marinated tofu, pickled radish, and shredded cabbage. I’ve also made sweet ones using sticky rice, fresh fruit, and a drizzle of honey.

storage/reheating

I store these tightly wrapped in the fridge for up to 24 hours. They’re best cold or at room temperature, and I don’t reheat them since the textures are meant to stay cool and fresh. Sushi Sandwiches

FAQs

Can I use regular rice?

It’s possible, but I always use short-grain rice with vinegar seasoning for the best texture and flavor—it sticks together better.

Is it okay to use raw fish?

Yes, if it’s sushi-grade and kept chilled. Otherwise, I stick to cooked proteins like shrimp, crab, or grilled chicken.

Can I prep them in advance?

Yes, I’ve made them a few hours ahead and kept them wrapped in the fridge. They hold up well if sealed properly.

How do I keep the nori from getting soggy?

I wrap the sandwiches tightly and avoid adding too much moisture inside. Dry fillings help the texture stay crisp longer.

What’s the best way to cut them?

I use a very sharp knife and wipe it clean between cuts to avoid tearing the seaweed and to keep the layers clean.

Conclusion

Sushi Sandwiches are a fresh, fun, and totally customizable way to enjoy all the flavors I love in sushi without the fuss. They’re easy to make, easy to eat, and always hit the spot when I want something flavorful and quick