Sushi Layers Recipes

PAN LAYERED SUSHI

Steps:

• Line a 9x13-inch pan with double waxed paper or parchment paper.
• Set aside.
• Have a 2nd 9x13-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.
• In a skillet over medium heat, combine tuna, brown sugar, soy sauce and mirin.
• Cook, stirring until sugar has dissolved completely and tuna is warmed through.
• Remove from heat.
• When rice is cooked; stir in vinegar mixture.
• Line prepared pan with nori sheets
• Spread half of rice on nori.
• Spread tuna on rice; top with remaining rice.
• Spread out evenly.
• 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 nori side is down.
• Sprinkle furikake onto rice.

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.

SIMPLE SUSHI

Steps:

• KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
• Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
• Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
• Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
• Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
• Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
• TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
• Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
• Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
• TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
• Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

EASY SUSHI SANDWICHES RECIPE BY TASTY

Steps:

• In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
• Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
• Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
• Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
• Refrigerate uncovered for 30 minutes to an hour.
• In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
• Slowly add the ice water in a steady stream whisking until just mixed.
• Dip the shrimp in the batter until fully coated.
• Heat a large pot of oil to 350˚F (180˚C).
• Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
• Once cool, season the shrimp with salt to taste.
• Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
• Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
• On another fourth, place the sliced avocado and top with the shrimp tempura.
• On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
• On the last fourth add a layer of cucumber and avocado.
• Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
• Cut the sushi into 16 even squares.
• Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
• Enjoy!

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.

LAYERED SUSHI DIP

Steps:

• Combine sugar and vinegar in microwaveable bowl. Microwave on HIGH 1 min.; stir until sugar is dissolved. Add to combined cucumbers and red peppers; mix lightly. Let stand 5 min.
• Meanwhile, mash avocado with cream cheese spread and soy sauce until smooth; spread onto bottom of shallow serving dish. Top with imitation crabmeat.
• Drain vegetables; spoon over crabmeat. Sprinkle with sesame seed.

ASYA'S FAVORITE SUSHI BAKE

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the salmon layer: Place the fillets, skin-side down, on the prepared sheet. Drizzle with the avocado oil and season with salt and pepper. Roast until the fillets look opaque and flake easily, about 15 minutes. Let cool for 5 minutes.
• Slide a spatula under the fillets but over the skin, leaving the skin on the baking sheet. Transfer the fillets to a large bowl and flake with a fork. Add the mayonnaise, sriracha, scallions and 1/2 teaspoon salt and thoroughly mix. Set aside until ready to use.
• For the sushi rice: Rinse the uncooked rice in 3 to 4 changes of water, pouring off the cloudy water each time. Drain well and transfer to a rice cooker. Add 3 1/2 cups water and cook the rice according to the manufacturer's instructions. (Alternatively, add the rinsed and drained rice to a medium pot with 3 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook, about 15 minutes. Remove from the heat and let sit 10 minutes.)
• Meanwhile, whisk together the rice vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. When the rice is finished cooking but still hot, pour over the rice vinegar mixture and lightly mix with a rice paddle.
• For the sushi bake: Spray a 9-by-13-inch baking dish with cooking spray. Layer in the sushi rice and lightly flatten with the rice paddle. Top with the spicy mayo salmon mixture. Whisk together the mirin, tamari and sesame oil in a small bowl, then pour on top of the sushi bake, rotating the baking dish to make sure the entire surface is covered with the tamari mixture.
• Top with the furikake and bake until the edges are golden brown, 10 to 15 minutes. Serve hot with roasted nori snack sheets for scooping.