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.

📝 Ingredients

• 5 c. cooked rice
• 1/2 c. sugar
• 1/2 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)

👨‍🍳 Instructions

1. 1Line a 9x13-inch pan with double waxed paper or parchment paper.
2. 2Set aside.
3. 3Have a 2nd 9x13-inch pan ready for assembling sushi.
4. 4In a saucepan over medium heat; combine sugar, vinegar, salt and dashi no moto.
5. 5Cook until sugar has dissolved completely.
6. 6Remove from heat and reserve.
7. 7When rice is cooked; stir in vinegar mixture.
8. 8Line prepared pan with nori sheets.
9. 9Spread half of rice mixture evenly in prepared pan.
10. 10Spread mayonnaise on rice.
11. 11Top with avocado and crab.
12. 12Cover with remaining rice mixture.
13. 13Cover with plastic wrap.
14. 14Completely wet the bottom side of your 2nd pan and press down onto top layer of rice.
15. 15Invert and invert again, so that the nori side is down.
16. 16Sprinkle furikake onto rice.
17. 17--- How To Serve: ---
18. 18For service: when rice is cooled, invert pan onto a tray.
19. 19Remove waxed paper and sprinkle with furikake nori.
20. 20Cut into serving pieces.
21. 21Store in refrigerator.
22. 22Makes 12 to 18 servings.