Sushi Sandwiches

You don’t need to get out the rolling mat with this clever sandwich style version.


1 cup sushi rice
1/4 cup Obento mirin seasoning
3 hard-boiled eggs, finely chopped
1 green onion, thinly sliced
1 1/2 tbsp whole-egg mayonnaise
2 nori sheets


  1. Make sushi rice: Rinse and drain rice 3 times or until water runs clear. Place rice in sieve over a bowl. Set aside for 10 minutes to drain.
  2. Place rice and 1 cup cold water in a small saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has been absorbed. Remove from heat. Stand, covered, for 10 minutes.
  3. Transfer rice to a large ceramic dish. Using a spatula, stir rice to break up lumps. Gradually add seasoning, lifting and turning rice, until rice has cooled.
  4. Place egg, onion and mayonnaise in a medium bowl. Stir to combine.
  5. Place nori sheets, shiny-side down, on bench. Using damp fingers, spread 1/2 the rice mixture over each nori. Spread egg mixture over 1 nori sheet.
  6. Place remaining rice-covered nori sheet over egg mixture, rice-side down. Press down to secure. Cut into 4 even squares. Cut each square into 4 triangles to make a total of 16 sandwiches. Serve.

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