Roast Beef Sandwich-Sushi on Crispy Rice Cakes

We’re revamping one of our favorite sandwiches by serving them on crispy rice, sushi-form! Don’t forget the horseradish, pickles and herbs!

To be completely honest, I’m not the biggest sushi fan… but man-oh-man do I heart me some sandwiches. A classic reuben is my absolute favorite. Make sure to checkout how I upgraded my homemade version with a cheese blanket crust! If you’re a handheld enthusiast like I am, you’ll also swoon over my Pickle Juice Fried Chicken on Brioche Buns, these Mini Meatloaves on Toasty Baguette and my annual Ross Gellar’s Leftover Turkey Sandwich inspired by my favorite Friends’ episode (and yes, it has a “moist-maker”, LOL). 😉

HOW TO MAKE CRISPY RICE CAKES:

These rice rectangles are pan-fried until golden brown on the outside while still remaining chewy in the center. I add a drizzle of rice wine vinegar and a sprinkle of sugar to the sushi-grade rice as it cooks, which results in an explosion of irresistible flavor!

INGREDIENTS:

Water
Rice Vinegar
Short Grain Rice (aka Sushi Rice)
Kosher Salt
Granulated Sugar
Avocado Oil

DIRECTIONS:

Rinse the rice in cold water in a large fine mesh strainer for 1 – 2 minutes. Or until the water runs clear. Drain well.
Bring water and rice vinegar to a boil in a large stockpot. Carefully add the rinsed rice, sugar and salt and cook according to the packaged directions. About 20 minutes, or until the liquid is absorbed.
Allow the rice to cool so it’s easy to handle. Place plastic wrap along the bottom of a square casserole dish. Pour rice into the dish and cover with another piece of plastic wrap. Press until evenly flat, the rice should be in a square shape. Freeze for 45 minutes.
Carefully lift the semi-frozen rice out of the casserole dish and cut into 8 squares. Heat avocado oil in a large skillet over medium heat. Shallow pan-fry the rice squares on each side until browned and crispy. Drain on a plate lined with a couple paper towels. Depending on the size of your pan, you may have to work in batches.

WHAT IS SANDWICH-SUSHI?

Whenever I go out with friends for a Japanese treat, I’ll usually order a vegetarian option that’s served on top of a crispy rice cake. I’ve always imagined making these charred gems at home with some sort of fusion delight… so here we are! Feel free to craft-up any type of combination for your “sandwich-sushi”. I think an Italian sub would taste phenomenal here as well. Stay tuned for a spin-off recipe! Here’s the remaining ingredients I used in my roast beef version.

FOR THE HORSERADISH CREAM SAUCE:

Whole Milk Greek Yogurt (or Sour Cream)
Mayonnaise
Stone Ground Dijon Mustard
Horseradish
Chopped Chives
Chopped Italian Parsley
Kosher Salt

FOR THE SANDWICH-SUSHI ASSEMBLY:

Thinly Sliced Roast Beef
Mt. Olive Dill Pickle Chips
Chopped Italian Parsley

OTHER RECIPES YOU MIGHT ENJOY:

Crispy Cheesy Dill Pickle Chips

Mind Blowing Southern Baked Mac & Cheese

Salami and Cream Cheese Stuffed Wontons

Roast Beef Sandwich-Sushi on Crispy Rice Cakes

Prep time

60 mins

Cook time

15 mins

Total time

1 hour 15 mins

We're revamping one of our favorite sandwiches by serving them on crispy rice, sushi-form! Don't forget the horseradish, pickles and herbs!

Serves: 8

Ingredients

FOR THE CRISPY RICE CAKES:

1-3/4 cups Water
¼ cup Rice Vinegar
2 cup Short Grain Rice
1 tsp. Kosher Salt
2 tsp. Granulated Sugar
Avocado Oil, as needed for frying

FOR THE HORSERADISH CREAM SAUCE:

½ cup 4% Greek Yogurt (or Sour Cream)
¼ cup Mayonnaise
1 tbsp. Stone Ground Dijon Mustard
2 tbsp. Horseradish
1 tbsp. Chopped Chives
1 tbsp. Chopped Italian Parsley
Kosher Salt, to taste

FOR THE PICKLE SUSHI:

½ lb. Thinly Sliced Roast Beef
Mt. Olive Dill Pickle Chips, as needed
Chopped Italian Parsley, as needed

Instructions

Rinse the rice in cold water in a large fine mesh strainer for 1 - 2 minutes. Or until the water runs clear. Drain well.
Bring water and rice vinegar to a boil in a large stockpot. Carefully add the rinsed rice, sugar and salt and cook according to the packaged directions. About 20 minutes, or until the liquid is absorbed.
While the rice is cooking, whisk together all ingredients for the horseradish cream sauce. Set the mixed sauce in the fridge until you’re ready to serve.
Allow the rice to cool so it’s easy to handle. Place plastic wrap along the bottom of a square casserole dish. Pour rice into the dish and cover with another piece of plastic wrap. Press until evenly flat, the rice should be in a square shape. Freeze for 45 minutes.
Carefully lift the semi-frozen rice out of the casserole dish and cut into 8 squares. Heat avocado oil in a large skillet over medium heat. Shallow pan-fry the rice squares on each side until browned and crispy. Drain on a plate lined with a couple paper towels. Depending on the size of your pan, you may have to work in batches.
While the rice cakes are still warm, top with a heavy drizzle of horseradish cream, thinly sliced roast beef, pickle chips and Italian parsley. Enjoy immediately.

NOTES ON THIS RECIPE:

In order to pan-fry the sushi rice, it needs to cool. Otherwise it will fall apart when fried. You can do this up to a day in advance, if needed. Simply place the pressed rice in the refrigerator instead of the freezer for 24 hours.
I ask my butcher to slice my roast beef very thin, that way I can pile on a few pieces and it adds texture. This isn’t necessary but it’s my recommendation.
I suggest a heavy drizzle of the horseradish cream, and it pairs so nicely with the tangy rice, roast beef and pickles.

This post is sponsored by Mt. Olive. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!