Thursday, March 27, 2008

My California Layered Sushi

Print Friendly and PDF
This is a molded sushi appetizer. You can make this as an individual serving using a tin can as a mold, removing the top and bottom of the can and lining it with plastic wrap. You can also make this in a larger version using a round casserole dish or spring form pan.

3 cups Calrose short grain rice
1/2 cup rice wine vinegar
1/2 cup sugar
1 lb fresh salmon, baked and cooled
2-3 avocados, diced
½ English cucumber, diced
1 sheet seasoned seaweed (Nori), cut into 2” x 1/4” strips
Pickled ginger (gari)
Soy sauce mixed with wasabi (to taste)

Cook the rice according to directions until done. Microwave vinegar and sugar for 30 seconds until the sugar is dissolved. Mix the cooked rice with vinegar mixture. Cover the sides and bottom of a 10” spring form pan (or any round, casserole dish) with plastic wrap with extra plastic wrap hanging over the edges of pan. Layer half of the seasoned rice on the bottom of the pan and press down. Layer salmon, avocados, cucumber and asparagus. Add rest of seasoned rice. Top with more plastic wrap and press everything down. To serve, invert the pan onto a large platter; remove the plastic wrap from the top of the pan and the sides. Sprinkle seasoned seaweed on top. Garnish with pickled ginger in the center. Cut into pie-shaped wedges. Serve with soy sauce mixed with the wasabi. You can substitute imitation crab (kanikami) or cooked diced shrimp for the salmon.

No comments: