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Cold-cut Sushi


Submitted by TC Reich


Fried “Sushi” composed of wraps, cold-cuts, rice, and veggies: A filling meal-in-one, loved by kids and adults alike. To be enjoyed as is or with your favourite sushi condiments. Makes a beautiful and absolutely scrumptious appetizer.


Prepare the Sushi


Cook 1 cup rice with 2 and 1/4 cups water on a medium-high flame until water is absorbed, to create mushy, sticky rice. Season with salt. Let cool a bit.


Lay wrap on work surface. Smear thinly with mustard (or duck sauce), then. Cover wrap with cold-cuts (place 2 slices and then cut a third in half for the remaining sides)


Take a clump of rice with your hands and form a long cylinder down the center of the wrap.


Pour a total of about 2 tablespoons chopped vegetables along one side of the rice


Roll, starting at the side closest to the vegetables. Keep pushing in the rice tight as you roll, from the front as well as on both sides.


Slice with a sharp knife into 8, keep pushing the rice in on the sides to ensure it remains tight inside.


Mix crumbs with paprika and sesame seeds on a dish. Using an egg-brush, carefully brush the outside (wrap section) of a slice, then gently roll in the crumbs, starting by placing the open end down so it stays closed. Repeat with remaining slices.


Fill frying pan with oil 1-2 inches deep, heat.

Fry the Sushi


Fry “sushi”. Start by standing each slice with the open edge of the wrap touching the bottom of the pan, hold for 3 seconds, then lay down. Fry 2 – 4 minutes on each side. Place on dish lined with paper towls to absorb excess oil.


Enjoy fresh, as is or with your favorite dips and sauces.