Pan Sushi

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



Adjust Servings

8" x 8" pan
Recipe CategoriesAsian Local Favorites


1 1⁄2Cupsushi rice
3Tablespoonsushi vinegar
6Ouncecrab meat or imitation crab meat, shredded
1eachmedium Japanese cucumber, sliced 1/16 inch thick
1eachavocado, sliced thin
 eachShiso furikake as needed
2eachsheets roasted nori (seaweed)


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

  1. Cook the rice in rice cooker. Once done fold in the sushi vinegar.
  2. Spread the rice out so it can cool.
  3. Combine the crab with the mayonnaise.
  4. Line the first 8x8 pan with aluminum foil. Lay down a sheet of nori, then cover with half the rice.
  5. Add the avocado, then cucumbers, then crab mayo mix, sprinkle with the shiso furikake. Then top layer of rice and nori.
  6. 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.
  7. 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.


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