Erewhon Sushi Sandwich

Rice

• 3 cups sushi rice (cooked)
• 1 tbsp sugar
• 2 tbsp rice vinegar
• Pinch of salt

Spicy tuna salad

• 1 can skipjack tuna
• 3 tbsp japanese mayo
• 1.5 tbsp sriracha
• 1 tsp tamari
• 1 tsp sesame oil
• 2 scallions (light and white part)

Spicy gochujang salmon

• 5 oz salmon (sushi grade, finely chopped)
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tbsp japanese mayo
• 1/2 tsp tamari

Sushi sandwich

• 8 slices salmon (sushi grade)
• 1 Avocado (thinly sliced)
• Eel sauce
• Black and toasted sesame seeds (to taste)
• Togarashi (to taste)
• 1 persian cucumber (julienned)
• 2 nori squares

1. 1

   First, season the sushi rice with the rice vinegar, sugar and salt. Then, press onto a small rectangular or square container and press well so its flat and even. Place in the freezer for 2 hours.

2. 2

   Secondly, optional to coat the rice in cornstarch. Fry in avocado oil until golden, it took about 8-10 minutes per.

3. 3

   Then, mix together the spicy tuna salad.

4. 4

   Mix together the Gochujang salmon.

5. 5

   Spread a layer of spicy tuna salad onto one slice of crispy rice. Then, the nori, Gochujang salmon, salmon slices and torch, add the avocado, eel sauce, sesame seeds, Togarashi and cucumber.

6. 6

   Lastly, slice the other crispy rice slice and top. I ate mine with a Tamari lemon sauce.