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Pan Sushi

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A quick and easy layered pan sushi, perfect to share at your next potluck!

Video Category:

Asian

Video Category:

Local Favorites

Recipe

Yield	8" x 8" pan
Recipe Categories	Asian Local Favorites

1 1⁄2	Cup	sushi rice
3	Cup	water
3	Tablespoon	sushi vinegar
6	Ounce	crab meat or imitation crab meat, shredded
2	Tablespoon	mayonaise
1	each	medium Japanese cucumber, sliced 1/16 inch thick
1	each	avocado, sliced thin
	each	Shiso furikake as needed
2	each	sheets roasted nori (seaweed)

Note: 2 each 8" x 8" pans are needed for preparation

Cook the rice in rice cooker. Once done fold in the sushi vinegar.
Spread the rice out so it can cool.
Combine the crab with the mayonnaise.
Line the first 8x8 pan with aluminum foil. Lay down a sheet of nori, then cover with half the rice.
Add the avocado, then cucumbers, then crab mayo mix, sprinkle with the shiso furikake. Then top layer of rice and nori.
Cover the top with plastic wrap, then place the second 8×8 inch pan on top. Weigh it down and let sit, pressed, for an hour.
Turn the square of sushi out onto a cutting board. Slice evenly.

If you want to make a sushi that you can serve out of the pan, instead of using nori sheets, just use nori furikake so it easy to cut.