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 (240g) sour cream (light is OK)
1 cup (230g) 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