Pan Layered Sushi Recipes

LAYERED CALIFORNIA SUSHI

Steps:

• Cook rice in water.
• Combine vinegar, sugar, salt and dashi in small pan & bring to a boil, then cool.
• Pour vinegar mixture over warm rice and mix inches.
• Line a 9x13 pan with wax paper.
• Spread 1/2 of the rice mixture into the pan.
• Spread mayonnaise on top of rice.
• Top with avocado, then crab, then remaining rice.
• Place a sheet of wax paper on top and pack firmly. An easy way to pack the rice is to place another 9x13 pan on top and lightly press down.
• Refrigerate until cool.
• Remove top layer of wax paper, invert pan onto a tray, and remove bottom layer of wax paper.
• Sprinkle the rice with furikake nori.
• Cut into serving pieces and enjoy.

PAN SUSHI

Steps:

• Find a pan/container you want to layer in (I made this in a 6-inch round container). Wash and set aside.
• Mix the tuna, salmon, or imitation crab with the mayonnaise in a bowl. Set aside.
• Put the prepared sushi rice on the bottom layer of the pan. Press the rice down with your hand or spatula.
• Layer the mixed tuna, salmon, or imitation crab on top. Pat down.
• Sprinkle a tablespoon of furikake on top. Then follow with a layer of cucumber and avocado.
• Do one more layer of rice, pat down.
• Then top with a tablespoon of furikake and ikura.
• Place the pan sushi in the middle of the table and put a big scoop on your bowl. Make small rolls/bites with sheets of nori. Enjoy! ^_^

SENSATIONAL CALIFORNIA SUSHI SQUARES

Steps:

• Spread plastic wrap over the buttom and sides of a 9 x 13 pan.
• Sprinkle seasme seeds evenly over the buttom of the pan.
• Spoon half the rice over the sesame seeds. Dampen your hands with cold water and press the rice down into an even layer.
• Cover the rice layer with the nori sheets.
• Peel the avocado. Cut the avocado into thin strips and layer over top of the nori.
• Mix the crab, mayonnaise and green onion together. Spoon over the avocado layer and spread evenly.
• Peel the cucumber. Cut the cucumber lengthwise and use a spoon to scoop out the seeds. Cut the cucumber into thin strips and layer over top of the crab meat.
• Spoon the rest of the rice over the cucumber layer. Dampen hands with cold water and press the rice down into an even layer.
• Cover the last layer with plastic wrap. Set another 9 x 13 inch pan on sushi and press down firmly.
• Put pan in the fridge for two hours.
• Take buttom layer of plastic wrap and invert pan on to a cutting surface.
• Using a VERY sharp knife, cut into 64 squares. Wipe your knife after each cut and dip into cold water before each cut.
• Arrange on a platter and serve with soya sauce and wasabi.
• Other Sushi Combination Ideas .
• Boston Rolls - Scallion, Crab, Salmon.
• Egg Salad Rolls - Hard-Cooked Eggs & Mayo, Green Onion Strips.
• Holiday Rolls - Cranberry Salsa, Turkey Strips, Cream Cheese Strips.
• New York Rolls - Sliced Apple, Sliced Avocado, Smoked Salmon.
• Pesto Rolls - Pesto, Turkey or Chicken Strips, Cream Cheese Strips.
• Philadelphia Rolls - Smoked Salmon (thin sliced), Cucumber, cut into strips, Cream Cheese, cut in long, thin strips.
• Smoked Salmon Rolls - Smoked Salmon, Cream Cheese Strips, Cucumber Strips.
• Summer Melon Rolls - Prosciutto, Melon Strips.
• Shrimp Rolls - Shrimp, Cream Cheese Strips.
• Texas Rolls - Sliced cooked beef, Cucumber, cut into strips, Spinach Leaves.
• Tuna Salad Rolls - Tuna Salad, Lettuce Leaves.
• Veggie Rolls - Pesto, Cucumber Strips, Tomato Strips, Mushroom Strips.
• Veggie Rolls II - Mushrooms Strips, Egg, scrambled, Scallions or Roasted Sweet Peppers.

SUSHI LAYERS

Steps:

• Bring water, vinegar, sugar and salt to a boil in medium saucepan.
• Stir in rice.
• Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
• Stir in rice wine.
• Cool to room temperature.
• Makes about 8 cups rice.
• Line 9 x 13 inch pan with plastic wrap.
• Arrange thin even layer of lemon slices in bottom of pan.
• Sprinkle with capers.
• Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
• Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
• Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
• Cover nori with cucumber and green onion.
• Pack 2 1/2 cups rice on top.
• Layer carrot and red pepper.
• Cover with remaining rice.
• Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
• Cover with plastic wrap directly on surface.
• Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
• Chill 2 hours.
• Remove top plastic wrap.
• Invert sushi onto cutting surface.
• Remove remaining plastic wrap.
• Use sharp, wet, clean knife for each cut.