There's always more than meets the eye...
Hence these sushi rolls that are actually sandwiches in disguise. We know that cooking at home helps control sodium, fat, and yucky additive levels compared to dining out, but it also lets you customize your lunch to you. I'm all about personalization, so be it a PB&J sushi roll, or a tuna and 'cuke, get ready to roll as I take you step by step behind this great idea and share my favorites.
Carlene's Favorite Rolls
- Almond butter, banana, chia (faux sesame seeds!)
- Neufchatel cheese, fig, fresh mint
- Salmon, cucumber, dill, neufchatel cheese
- Nutella with streaks of Greek yogurt
Ready to roll!
- Lay your bread on a cutting board and slice off the crust. If you're making multiple sushi sandwiches, save the crusts to make breadcrumbs later.
- Spread on toppings like nutbutter or cream cheese so a thin layer coats the entire side of the bread.
- Place the remaining fillings, like the salmon or herbs, across the length of the bread in a single line. The line should run near to one edge of the bread. Resist the urge to over fill, or you may not be able to roll.
- Lift the side of the bread with the fillings closest to you. Curl the bread so it begins to form a roll, and continue to do so until you are left with a 'tube' of bread.
- Lightly squeeze the entire roll to keep it from unraveling.
- Using a sharp knife, cut the roll in half, then half again until each bite is the right size for you.
What other combinations would create satisfying sandwich sushi?