Ingredients
1 1⁄2 cupsushi rice
3 cupswater
3 tablespoonssushi vinegar
6 ouncescrab meat or imitation crab meat, shredded
2 tablespoonsmayonaise
1medium japanese cucumber, sliced 1/16 inch thick
1avocado, sliced thin
shiso furikake as needed
2 sheets roasted nori (seaweed)
Instructions
Note: 2 each 8" x 8" pans are needed for preparation
Cook the rice in rice cooker. Once done fold in the sushi vinegar.
Spread the rice out so it can cool.
Combine the crab with the mayonnaise.
Line the first 8x8 pan with aluminum foil. Lay down a sheet of nori, then cover with half the rice.
Add the avocado, then cucumbers, then crab mayo mix, sprinkle with the shiso furikake. Then top layer of rice and nori.
Cover the top with plastic wrap, then place the second 8×8 inch pan on top. Weigh it down and let sit, pressed, for an hour.
Turn the square of sushi out onto a cutting board. Slice evenly.
Notes: If you want to make a sushi that you can serve out of the pan, instead of using nori sheets, just use nori furikake so it easy to cut.
[ed. For your (socially distanced) Super Bowl party. See also: Sushi Bake Is the Lockdown Trend I’ll Never Stop Making (Basically). Another easy favorite: Shoyu Chicken (Foodland). And in other news: A Massive Chicken Wing Shortage is Brewing (Restaurant Business).]
