Erewhon Inspired Sushi Sandwich Bowl

If you’ve seen the viral sushi sandwich from Erewhon but can’t justify the $21 price tag, this homemade version delivers the same fresh, crunchy, spicy vibe for a fraction of the cost — and honestly, it’s easier to eat.
Instead of assembling a full sandwich, I turned it into a sushi sandwich bowl with crispy waffle-iron rice, cooked salmon, crunchy vegetables, creamy avocado, and spicy sriracha mayo. You can absolutely swap in raw tuna if that’s your thing, but cooked salmon keeps it simple, affordable, and weeknight-friendly.
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Why This Version Works

• Crispy rice without deep frying
• Easier to assemble than sushi sandwiches
• Budget-friendly ingredients
• Protein-packed and customizable

The waffle iron trick is the real game changer here. It crisps up the rice into golden, crunchy squares that mimic the texture of crispy rice sushi — no pan frying required.
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Tips for the Best Sushi Bowl

• Cold leftover sushi rice actually crisps really well
• Don’t overfill the waffle iron or the rice won’t crisp evenly
• For extra crunch, add crispy onions or furikake
• Air fryer or skillet works too if you don’t have a waffle iron

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Easy Protein Swaps
This bowl is super flexible:

• Raw tuna
• Spicy salmon
• Shrimp
• Tofu
• Crab salad
• Seared ahi tuna

You can even make it fully vegetarian with edamame and extra avocado.
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crisp the rice in a waffle iron, or use an air fryer or stovetop with a skillet

This homemade sushi sandwich bowl has all the textures that made the Erewhon version go viral — crispy rice, creamy avocado, spicy sauce, fresh crunch — without the luxury grocery store markup.
And once you try crispy rice in a waffle iron, you’ll probably start making it for everything.
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Erewhon Inspired Crispy Sushi Rice Sandwich Bowl

Ingredients

For the crispy rice

• 2 cups cooked sushi rice (I used leftover Jasmine rice)
• Spray oil

For the bowl

• 1–2 cooked salmon fillets, flaked
  • (or sushi-grade raw tuna)
• 1 avocado, sliced
• 1 English or Persian cucumber, thinly sliced
• 2–3 radishes, thinly sliced
• Microgreens or greens of choice 
• Sesame seeds
• Nori strips  or furikake (optional)

Sriracha mayo

• ¼ cup mayo. (I like Chosen Foods Avocado Mayo)
• 1–2 tablespoons sriracha
• 1 teaspoon honey

How to Make It
1. Prep the rice
Press the rice firmly into your waffle iron (lightly sprayed with oil). Cook until crispy and golden brown, about 8–10 minutes depending on your waffle iron.
You want the outside crunchy while the inside stays chewy.

2. Make the spicy mayo
Whisk together mayo, sriracha, and honey until smooth.
Adjust heat level to taste.

3.. Mix the flaked salmon with just enough sriracha mayo to bind together, reserving the rest for topping the bowls/

4. Assemble the bowls
Place a crispy rice waffle  into bowls.
Top with:

• Flaked salmon
• Avocado
• Cucumber
• Radish
• Microgreens

Finish with sesame seeds, extra sriracha mayo, and Furikake if using.

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