Pan Sushi


When elementary schools start offering sushi on the lunch menu, you know it's gone mainstream.  Instead of serving individual pieces, this "pan" version is an easier way to deliver a sushi "fix" to the masses.  A friend of mine always requests this when we get together.  I got this recipe from my friend Lillian, who got it from her sister-in-law, Sandy, who got it from......?    Don't you just love recipes that get passed down through family and friends?  Maybe you have one that you'd like to share in the Comments section?



Pan Sushi
Makes one 9" x 13" pan

Spread and press down evenly in 9" x 13" pan:
4 cups cooked Japanese rice, cooled slightly (approx 2 cups uncooked)
Layer on top:
3 avocados, pitted, peeled, mashed
Top with crab mixture:
1 lb imitation crab meat, chopped medium fine
1 cup sour cream (light is OK)
1 cup mayonnaise
2 teaspoons sriracha hot chili sauce
2 teaspoons sesame oil
1 1/2 tablespoons soy sauce (light is OK)
1/2 teaspoon cayenne pepper
Sprinkle top with:
1/2 bottle Furikake, or more or less depending on personal taste
Broil until slightly golden brown and heated through, about 5 minutes, keeping an eye on the top so it doesn't start to burn.

Serve spooned onto, and rolled up in::
Toasted seaweed, cut into approx. 3 1/2" x 2" rectangles



Comments

dejig said…
yum!!! Love your posts!
Lillian Hom said…
Hee hee. Now when people ask for this recipe, I'm sending them to your blog! I do love sharing recipes too. Every fall, I make and give away several loaves of "Pearl's Pumpkin Chocolate Chip Bread" (recipe from 2004!). I want to try your roast chicken recipe next!
Pearl Chow said…
You've reminded me. I need to post the Pumpkin Choc Chip Bread recipe!! As soon as we finish off the persimmons : )

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