SUSHI BAKE
A savory, creamy, and super satisfying deconstructed California roll, layered and baked in a casserole.
Provided by Stephanie
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 425°F. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Set aside.
- In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
- When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.
- Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
- Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
- Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
- Enjoy warm with roasted seaweed snack, sliced cucumbers, and sliced avocados.
Nutrition Facts : Calories 476 kcal, Carbohydrate 39.6 g, Protein 9.2 g, Fat 29.3 g, SaturatedFat 7.7 g, Cholesterol 52 mg, Sodium 962 mg, Fiber 3.4 g, Sugar 4.5 g, ServingSize 1 serving
CALIFORNIA ROLL SUSHI
California Roll - it's really good. Serve with soy sauce and wasabi.
Provided by Erin
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
- Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
- Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
- Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
- Cut each roll into 1 inch pieces with a very sharp knife dipped in water.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 23.7 g, Cholesterol 4.7 mg, Fat 14.4 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 135 mg, Sugar 3.1 g
LAYERED CALIFORNIA SUSHI
Never made sushi & afraid to try rolling some out? Try this layered version and cut the size portions that you wish. If you are hesitant to try sushi because of the seaweed sheets--this is the recipe for you!! This recipe does not use the seaweed sheets.Furikake nori is a mixture of shaved bonito seaweed, sesame seeds and wasabi horseradish. It can be purchased at oriental stores or online. Dashi is Japanese soup stock, which becomes the base of many Japanese dishes. This can also be found in the oriental section of a store or online. Passive time is the time for chilling and cooking the rice.
Provided by Krsi Sue
Categories Lunch/Snacks
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice in water.
- Combine vinegar, sugar, salt and dashi in small pan & bring to a boil, then cool.
- Pour vinegar mixture over warm rice and mix inches.
- Line a 9x13 pan with wax paper.
- Spread 1/2 of the rice mixture into the pan.
- Spread mayonnaise on top of rice.
- Top with avocado, then crab, then remaining rice.
- Place a sheet of wax paper on top and pack firmly. An easy way to pack the rice is to place another 9x13 pan on top and lightly press down.
- Refrigerate until cool.
- Remove top layer of wax paper, invert pan onto a tray, and remove bottom layer of wax paper.
- Sprinkle the rice with furikake nori.
- Cut into serving pieces and enjoy.
Nutrition Facts : Calories 176.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 6.8, Sodium 161.3, Carbohydrate 32.5, Fiber 1.5, Sugar 4.5, Protein 4
CALIFORNIA ROLL
Provided by Alton Brown
Categories appetizer
Time 2h5m
Yield 8 appetizer servings
Number Of Ingredients 15
Steps:
- Squeeze the lemon juice over the avocado to prevent browning.
- Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
- Yield: 4 cups
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
Provided by Derf2440
Categories Lunch/Snacks
Time 2h30m
Yield 60 squares
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 39.4, Fat 0.2, Cholesterol 7.7, Sodium 64.7, Carbohydrate 7.6, Fiber 0.5, Sugar 1.1, Protein 1.7
CALIFORNIA ROLL SUSHI SALAD
If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.
Provided by Nicole Berger
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
- Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
- Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.
Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g
CALIFORNIA SUSHI ROLLS
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 64 pieces.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
LAYERED SUSHI DIP
Forget the chopsticks and instead try our Layered Sushi Dip recipe that will feed any crowd. This Layered Sushi Dip recipe incorporates succulent vegetables like red peppers, avocado and cucumbers, topped crabmeat and sesame seeds.
Provided by My Food and Family
Categories Home
Time 20m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 9
Steps:
- Combine sugar and vinegar in microwaveable bowl. Microwave on HIGH 1 min.; stir until sugar is dissolved. Add to combined cucumbers and red peppers; mix lightly. Let stand 5 min.
- Meanwhile, mash avocado with cream cheese spread and soy sauce until smooth; spread onto bottom of shallow serving dish. Top with imitation crabmeat.
- Drain vegetables; spoon over crabmeat. Sprinkle with sesame seed.
Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.1687 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 2 g
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