Sushi sliders are tiny rice-bun stacks, which sounds a little unhinged until you see how cute they are on a plate.
These little bites use sticky rice instead of bread, then tuck in teriyaki tofu, cucumber, carrots, furikake, and a spoonful of gochujang sauce.
They feel like party food, but also like something you would make when dinner needs to be fun because the day has been very beige.
The rice buns are soft, the tofu gets browned in sesame oil, and the pickled crunch in the middle keeps the whole thing from feeling heavy.
Put these out for a game night, a small holiday snack board, or a casual sushi night with Keto Salmon & Avocado Sushi Rolls, Japanese Cucumber Salad, Keto Savory Miso Soup with Tofu & Spinach, and Keto Pan Fried Masala Tofu.
The Little Lineup For Sushi Sliders
What Are Sushi Sliders?
Sushi sliders use sticky rice shaped into small buns instead of regular bread.
They stack sushi-style fillings in the middle, so you get a hand-held bite with rice on both sides.
How To Make Sushi Sliders
1. Start the crunchy vegetable mix
Add shredded carrots to a bowl.
Drop in the sliced cucumber so the two vegetables sit together before seasoning.
2. Season the carrots and cucumber
Pour rice vinegar over the vegetables.
Add furikake and toss until the carrots and cucumber are lightly coated.
3. Heat sesame oil and add tofu
Add sesame oil to a skillet.
Place the tofu pieces in the pan in a single layer.
4. Brush with teriyaki sauce and flip
Spoon or brush teriyaki sauce over the tofu.
Flip the pieces as they brown so both sides pick up color.
5. Shape the rice buns
Scoop cooked sticky rice onto the board.
Press the rice into small slider buns with damp hands so it sticks together.
6. Mix the gochujang sauce
Stir the gochujang in a small bowl until it looks smooth enough to spread.
Keep it close to the rice buns because assembly goes fast once everything is ready.
7. Start stacking the sliders
Spread a little gochujang sauce on a rice bun.
Set a piece of teriyaki tofu over the sauce.
8. Add vegetables and top rice bun
Add a few cucumber slices and carrot shreds over the tofu.
Place another rice bun on top and press gently so the slider holds.
9. Finish and serve
Sprinkle the tops with a little extra furikake if you like the look of those tiny specks.
Serve with extra sauce for pouring or dipping.
Why The Rice Buns Work
Sticky rice holds its shape when you press it with damp hands.
The buns stay soft here, which makes the sliders tender instead of crunchy.
When To Serve These
These are fun when you want finger food that does not look like the same old snack tray.
They would be cute for movie night, a birthday table, or a small New Year snack spread.
A Few Sushi Slider Questions
Can I use regular long grain rice?
Sticky rice or sushi rice works better because it can be pressed into buns without falling apart.
Is gochujang spicy?
Yes, it has a warm chili kick, so use a lighter swipe if you want the sliders milder.
Can I make the rice buns ahead?
You can shape them a little ahead, but cover them well so the rice does not dry out.
Can I eat these cold?
They are best while the tofu is warm, but the vegetables and rice still taste good closer to room temperature.
Use The Leftover Bits
Extra cucumber and carrots can go straight into a rice bowl.
Leftover tofu and gochujang sauce are also great over warm rice, which is basically the lazy version of these sliders.
Storage Notes
Keep the rice buns, tofu, and vegetables separate if you are storing leftovers.
Assembled sliders are best eaten the same day because the rice can firm up in the fridge.
Sushi Sliders
These sushi sliders stack sticky rice buns with teriyaki tofu, cucumber, carrots, furikake, and gochujang sauce. They are small, fun, and easy to serve as snacks or appetizers.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 6 sliders
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese Inspired
- Diet: dairy free, Egg Free, Vegetarian
Ingredients
- 1 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon furikake, plus more for topping
- 1 tablespoon sesame oil
- 1 block firm tofu, cut into small rectangles
- 2 tablespoons teriyaki sauce
- 2 cups cooked sticky rice or sushi rice
- 2 tablespoons gochujang
Instructions
1. Add carrots and cucumber to a bowl.
2. Pour rice vinegar over the vegetables.
3. Add furikake and toss to coat.
4. Heat sesame oil in a skillet.
5. Add tofu pieces in a single layer.
6. Brush or spoon teriyaki sauce over the tofu.
7. Flip the tofu and cook until browned on both sides.
8. Press cooked sticky rice into small slider buns with damp hands.
9. Stir gochujang in a small bowl until smooth.
10. Spread gochujang on a rice bun.
11. Add a tofu piece, cucumber, carrots, and another rice bun.
12. Top with extra furikake if desired and serve.
Notes
- Use sticky rice or sushi rice so the buns hold together.
- Dampen your hands before shaping the rice buns.
- Assemble the sliders close to serving time for the best texture.
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