Layered California Sushi – a delicious recipe with short-grain rice, water, rice vinegar, sugar, salt, dashi. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook rice in water.
2
Combine vinegar, sugar, salt and dashi in small pan & bring to a boil, then cool.
3
Pour vinegar mixture over warm rice and mix inches.
4
Line a 9x13 pan with wax paper.
5
Spread 1/2 of the rice mixture into the pan.
6
Spread mayonnaise on top of rice.
7
Top with avocado, then crab, then remaining rice.
8
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.
9
Refrigerate until cool.
10
Remove top layer of wax paper, invert pan onto a tray, and remove bottom layer of wax paper.
11
Sprinkle the rice with furikake nori.
12
Cut into serving pieces and enjoy.
972
kcal
Calories
24
g
Fat
171
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 cups short-grain rice, 4 cups water, 1/2 cup rice vinegar, 1/2 cup sugar, and more.
Yes, Layered California Sushi falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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