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California Pan Sushi

User rating: 5 out of 5 stars (1) Reviews

Demonstrated by: Sachie Fukuda.
Island-Style Recipes - April 1, 2002.

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Ingredients:

California Pan Sushi

  • 4 1/2 cups rice (6 Japanese rice cup measure)
  • 4 1/4 cups water
  • 1 1/8 cups sugar
  • 2 tablespoons salt
  • 2/3 cup rice vinegar
  • 1/2 cup furikake nori (Japanese seasoned seaweed mix)
  • 2 pkg (10 oz size) imitation crab, chopped
  • 1 cup mayonnaise
  • 1/2 teaspoon salt
  • 1 large Japanese cucumber, thinly sliced
  • 10 oz takuwan (Japanese pickled white long radish), thinly sliced

Directions:

  1. In a rice cooker, rinse rice; drain.
  2. Add water and let stand for 1 hour.
  3. Stir rice before cooking; cook for 20 minutes and let stand for 10 minutes.
  4. Combine sugar, the 2 tablespoons salt, and the rice vinegar.
  5. Pour over slightly cooled rice; mix well.
  6. In a rectangular glass dish, evenly sprinkle 1/4 cup of the furikake nori.
  7. Spread seasoned rice over furikake nori.
  8. Combine crab, mayonnaise, and the 1/2 teaspoon salt; spread over rice.
  9. Layer cucumber and takuwan over crab mixture.
  10. Sprinkle with the remaining 1/4 cup furikake nori.
  11. Cover and refrigerate.
  12. Cut into squares.

Makes 20 servings.

Review

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this is so much easier than rolling it on nori. I substituted shrimp for imitation crab

by ANONYMOUS on 12/20/2020