California Pan Sushi

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



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


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.


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