Sushi Layers
"A friend makes these and they are delicious!! Wonderful appetizer from Company's Coming, Cooking for Diabetics. Chill time is cook time. Diabetic choices: 1/2 starch = 1 - 1 1/2 square"
photo by An_Net
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Yields:
-
60 squares
ingredients
- 1064.65 ml water
- 78.78 ml rice vinegar
- 59.14 ml sugar
- 4.92 ml salt
- 532.32 ml short-grain rice (or Pearl)
- 59.14 ml rice wine (sake) or 59.14 ml dry sherry (sake)
- 2 medium lemons, sliced paper thin and seeded
- 14.79 ml small caper, drained and rinsed
- 85.04 g package of paper thin slices smoked salmon
- 226.79 g small cooked shrimp
- 4 nori
- 354.88 ml cucumbers, with peel, thinly sliced (about 1/2 cucumber)
- 118.29 ml sliced green onion
- 118.29 ml carrot, coarsely grated
- 1 large red pepper, diced
directions
- Bring water, vinegar, sugar and salt to a boil in medium saucepan.
- Stir in rice.
- Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
- Stir in rice wine.
- Cool to room temperature.
- Makes about 8 cups rice.
- Line 9 x 13 inch pan with plastic wrap.
- Arrange thin even layer of lemon slices in bottom of pan.
- Sprinkle with capers.
- Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
- Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
- Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
- Cover nori with cucumber and green onion.
- Pack 2 1/2 cups rice on top.
- Layer carrot and red pepper.
- Cover with remaining rice.
- Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
- Cover with plastic wrap directly on surface.
- Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
- Chill 2 hours.
- Remove top plastic wrap.
- Invert sushi onto cutting surface.
- Remove remaining plastic wrap.
- Use sharp, wet, clean knife for each cut.
Questions & Replies
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Reviews
-
My oh my! I haven't made sushi in a while but this is awesome! I omitted the red pepper and added avacodo. I also used the sherry (as optioned in ingredients). I also boiled my own shrimp with seasonings and chopped them. I will definitely make this for our next party! Presented nicely! -
This is the most fantastic recipes for sushi, I have ever eaten. And the easy part is the layers, no rolling. Served it to my visiting son, who said it was good, then went downstairs and told his wife it was the best sushi he had ever eaten. She told me! So far everyone who has tried it at our house, calls to request it for their next visit. This is not a recipe to be afraid to make. Thank you so much for sharing! -
It was fun to make and looked terrific; unfortunately no one ate it. -
I love sushi and thought the layers idea was worth trying. I used mirin rather than sherry and didn't use the capers. Considering other reviews re the difficulty of cutting decided to put an extra layer of nori. I used a good serrated edged knife and didn't find it any more difficult to cut than sushi rolls. I must admit the rice wasn't as good as I have tried previously and feel maybe next time I will use a little more rice vinegar. Love the idea of the stacks. -
I love making sushi!!! I think I was japanese in my other life!! Loved the recipe!
see 6 more reviews
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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