Love sushi rolls, but feel intimidated by the rolling technique? Then sushi sandwiches--actually a traditional Japanese dish called onigirazu--will be right up your alley. They require simply layering ingredients onto a piece of nori (seaweed) then folding the nori around to form a packet.
1 (6.3-oz.) pkg. cooked brown sticky rice (such as Annie Chun's) or 1 packed cup cooked brown sticky rice
2 (8-in.) nori sheets
1/4 cup tub-style 1/3-less-fat cream cheese
2 tablespoons thinly sliced green onions
2 ounces thinly sliced lox or other cold-smoked salmon
1/2 cup very thinly sliced cucumber
1/2 cup matchstick-cut carrots
Added sugars g
Calcium 6% DV
Potassium 3% DV
How to Make It
Heat rice according to package directions.
Arrange nori sheets, rough side up, on a work surface so they're diamond-shaped. Pat 1/4 cup rice into a 3 1/2-inch square the center of each nori sheet. Spread 2 tablespoons cream cheese onto each rice square; sprinkle each with 1 tablespoon onions. Top each with even layers of 1 ounce salmon, 1/4 cup cucumber, and 1/4 cup carrots; pat 1/4 cup rice over each stack. Bring 2 side corners of nori over filling; press gently to seal. Fold top and bottom corners over filling; press gently to seal.
Wrap sandwiches in wax paper or parchment paper to help them hold their shape; cut in half.
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