Layered California Sushi

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Layered-California-Sushi

This version made popular by the very common Pan Layered Sushi, but with the familiar flavors of our favorite sushi bar California Roll.

Layered-California-Sushi
Rate This Recipe:
5 from 1 vote

Layered California Sushi

This version made popular by the very common Pan Layered Sushi, but with the familiar flavors of our favorite sushi bar California Roll.
Posted By: Deirdre K Todd
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine Hawaiian, Local
Servings 12 Servings.

Ingredients
  

  • 5 c. cooked rice

Sauce:

  • 1/2 c. sugar
  • 1/2 c. rice wine vinegar
  • 1 tsp. salt
  • 1 tsp. dashinomoto (Japanese soup stock seasoning)
  • 1/2 c. mayonnaise
  • 1 – 2 firm ripe avocados, sliced or diced
  • 8 oz. imitation crab, shredded
  • Nori (roasted seaweed) sheets
  • 1 (1.7 oz.) bottle nori furikake (rice seasoning)

Instructions
 

  • Line a 9×13-inch pan with double waxed paper or parchment paper.
  • Set aside.
  • Have a 2nd 9×13-inch pan ready for assembling sushi.
  • In a saucepan over medium heat; combine sugar, vinegar, salt and dashi no moto.
  • Cook until sugar has dissolved completely.
  • Remove from heat and reserve.
  • When rice is cooked; stir in vinegar mixture.
  • Line prepared pan with nori sheets. 
  • Spread half of rice mixture evenly in prepared pan.
  • Spread mayonnaise on rice.
  • Top with avocado and crab.
  • Cover with remaining rice mixture.
  • Cover with plastic wrap.
  • Completely wet the bottom side of your 2nd pan and press down onto top layer of rice. 
  •  Invert and invert again, so that the nori side is down.
  • Sprinkle furikake onto rice.

How To Serve:

  • For service: when rice is cooled, invert pan onto a tray.
  • Remove waxed paper and sprinkle with furikake nori. 
  • Cut into serving pieces.
  • Store in refrigerator.
  • Makes 12 to 18 servings.
Keyword Pan Layered Sushi, favorite sushi, California Roll, Imitation Crab, Cooked Rice
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