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Food > Cookbook Recipes | 4/28/10 IS Online

Layered California-style Pan Sushi

From The Hawai’i Farmers Market Cookbook by the Hawaii Farm Bureau Federation

1/2 cup rice vinegar
1/2 cup sugar
1 tsp. Hawaiian salt
4 cups hot cooked medium-grain white rice
1/2 cup mayonnaise
1 tsp. prepared wasabi
8 oz. crab meat or surimi crab, chopped
1 avocado, pitted, skinned and diced
1/2 medium cucumber, partially skinned and diced
3 oz. tobiko (flying fish roe), optional
2 – 3 packages nori sheets, cut into quarters

Boil rice vinegar, sugar and salt until sugar dissolves. Cool. Gently mix into hot rice and allow to cool. Spread rice evenly in a 13-by-9-inch glass dish. Mix mayonnaise and wasabi together. Add crab and avocado; stir gently to blend. Top rice with mayonnaise mixture, cucumber and tobiko. To serve, spoon the layered sushi mixture onto a piece of nori and roll into a cone shape. Makes 12 servings.

 
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