Layered California Sushi Recipes

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

Steps:

• Cook rice in water.
• Combine vinegar, sugar, salt and dashi in small pan & bring to a boil, then cool.
• Pour vinegar mixture over warm rice and mix inches.
• Line a 9x13 pan with wax paper.
• Spread 1/2 of the rice mixture into the pan.
• Spread mayonnaise on top of rice.
• Top with avocado, then crab, then remaining rice.
• Place a sheet of wax paper on top and pack firmly. An easy way to pack the rice is to place another 9x13 pan on top and lightly press down.
• Refrigerate until cool.
• Remove top layer of wax paper, invert pan onto a tray, and remove bottom layer of wax paper.
• Sprinkle the rice with furikake nori.
• Cut into serving pieces and enjoy.

Steps:

• Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
• Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
• Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
• Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
• Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Steps:

• Spread plastic wrap over the buttom and sides of a 9 x 13 pan.
• Sprinkle seasme seeds evenly over the buttom of the pan.
• Spoon half the rice over the sesame seeds. Dampen your hands with cold water and press the rice down into an even layer.
• Cover the rice layer with the nori sheets.
• Peel the avocado. Cut the avocado into thin strips and layer over top of the nori.
• Mix the crab, mayonnaise and green onion together. Spoon over the avocado layer and spread evenly.
• Peel the cucumber. Cut the cucumber lengthwise and use a spoon to scoop out the seeds. Cut the cucumber into thin strips and layer over top of the crab meat.
• Spoon the rest of the rice over the cucumber layer. Dampen hands with cold water and press the rice down into an even layer.
• Cover the last layer with plastic wrap. Set another 9 x 13 inch pan on sushi and press down firmly.
• Put pan in the fridge for two hours.
• Take buttom layer of plastic wrap and invert pan on to a cutting surface.
• Using a VERY sharp knife, cut into 64 squares. Wipe your knife after each cut and dip into cold water before each cut.
• Arrange on a platter and serve with soya sauce and wasabi.
• Other Sushi Combination Ideas .
• Boston Rolls - Scallion, Crab, Salmon.
• Egg Salad Rolls - Hard-Cooked Eggs & Mayo, Green Onion Strips.
• Holiday Rolls - Cranberry Salsa, Turkey Strips, Cream Cheese Strips.
• New York Rolls - Sliced Apple, Sliced Avocado, Smoked Salmon.
• Pesto Rolls - Pesto, Turkey or Chicken Strips, Cream Cheese Strips.
• Philadelphia Rolls - Smoked Salmon (thin sliced), Cucumber, cut into strips, Cream Cheese, cut in long, thin strips.
• Smoked Salmon Rolls - Smoked Salmon, Cream Cheese Strips, Cucumber Strips.
• Summer Melon Rolls - Prosciutto, Melon Strips.
• Shrimp Rolls - Shrimp, Cream Cheese Strips.
• Texas Rolls - Sliced cooked beef, Cucumber, cut into strips, Spinach Leaves.
• Tuna Salad Rolls - Tuna Salad, Lettuce Leaves.
• Veggie Rolls - Pesto, Cucumber Strips, Tomato Strips, Mushroom Strips.
• Veggie Rolls II - Mushrooms Strips, Egg, scrambled, Scallions or Roasted Sweet Peppers.