California Pan Sushi
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Demonstrated by: Sachie Fukuda.
Island-Style Recipes - April 1, 2002.
Ingredients:
California Pan Sushi
Try this delicious recipe from the Electric Kitchen!
- 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:
- In a rice cooker, rinse rice; drain.
- Add water and let stand for 1 hour.
- Stir rice before cooking; cook for 20 minutes and let stand for 10 minutes.
- Combine sugar, the 2 tablespoons salt, and the rice vinegar.
- Pour over slightly cooled rice; mix well.
- In a rectangular glass dish, evenly sprinkle 1/4 cup of the furikake nori.
- Spread seasoned rice over furikake nori.
- Combine crab, mayonnaise, and the 1/2 teaspoon salt; spread over rice.
- Layer cucumber and takuwan over crab mixture.
- Sprinkle with the remaining 1/4 cup furikake nori.
- Cover and refrigerate.
- 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