These California Roll Rice Paper Sushi Sandwiches combine creamy spicy crab, avocado, cucumber, seasoned sushi rice, and nori inside crispy pan-fried rice paper. They deliver the flavors of a California roll in a crunchy handheld format that is perfect for lunch, dinner, or a homemade takeout-style meal.

Ingredients:

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For the Rice

•   2 cups sushi rice (cooked)
•   1 tbsp rice wine vinegar
•   1 big pinch salt

 

For the Fillings

•   8 sticks imitation crab (shredded)
•   1 tbsp sriracha
•   2.5 tbsp kewpie mayo
•   1 pinch salt
•   1 Persian cucumber (sliced into matchsticks)
•   1 avocado (thinly sliced)
•   Furikake (for sprinkling)

 

For the Wrapping

•   6 sheets square rice paper
•   3 seaweed nori sheets
•   2-3 tbsp sesame seeds
•   neutral oil

 

For the Spicy Mayo Sauce

•   1/4 cup kewpie mayo
•   1 tbsp lime juice
•   1-2 tsp sriracha sauce

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Rinse the SUSHI RICE thoroughly, then cook it according to the package instructions using a pot or rice cooker.
2. While the rice is still warm, mix in the RICE WINE VINEGAR and a generous pinch of SALT. Allow the rice to cool until slightly warm or room temperature.
3. Pull the IMITATION CRAB STICKS apart into thin shreds using your hands.
4. Add the shredded crab to a bowl with the SRIRACHA, KEWPIE MAYONNAISE, and a pinch of SALT. Mix until evenly coated.
5. Prepare the spicy mayo by combining the KEWPIE MAYONNAISE, LIME JUICE, and SRIRACHA. Refrigerate until serving.
6. Lightly brush a cutting board with NEUTRAL OIL.
7. Dip one RICE PAPER SHEET in warm water until pliable, then place it on the prepared cutting board. Rehydrate a second sheet and layer it directly over the first.
8. Place one NORI SHEET over the layered rice paper.
9. Using kitchen scissors, cut one slit from the center of the bottom edge toward the middle of the square, creating four folding sections.
10. Spread approximately 2–3 TABLESPOONS CRAB MIXTURE over the bottom-left section.
11. Arrange the CUCUMBER and AVOCADO over the top-left section, then sprinkle with FURIKAKE.
12. Spread an even ½-inch layer of the seasoned SUSHI RICE over both right-side sections. Avoid overfilling the sandwich.
13. Fold the bottom-left section upward over the top-left section. Fold the layered pouch to the right, then fold it downward to create a compact square sandwich.
14. Sprinkle the outside of the sandwich with SESAME SEEDS. Repeat with the remaining ingredients to make three sandwiches.
15. Heat a generous layer of NEUTRAL OIL in a skillet over medium heat.
16. Add the sushi sandwiches and cook over medium-high heat for 3–4 MINUTES, or until the bottoms are crisp and golden.
17. Carefully flip each sandwich and cook for another 3–4 MINUTES until both sides are crispy.
18. Serve the crispy sushi sandwiches warm with the prepared SPICY MAYO on the side.

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