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.
- 5 c. cooked rice
- ½ c. sugar
- ½ 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)
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. 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.
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.