Sushi Layers Recipe

Name: Sushi Layers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups water; 1/3 cup rice vinegar; 1/4 cup sugar; 1 teaspoon salt; 2 1/4 cups short-grain rice (or Pearl); 1/4 cup rice wine (sake) or 1/4 cup dry sherry (sake); 2 medium lemons, sliced paper thin and seeded; 1 tablespoon small caper, drained and rinsed; 1 (3 ounce) package of paper thin slices smoked salmon; 8 ounces small cooked shrimp; 4 nori; 1 1/2 cups cucumbers, with peel, thinly sliced (about 1/2 cucumber); 1/2 cup sliced green onion; 1/2 cup carrot, coarsely grated; 1 large red pepper, diced

Servings: persons

4 1/2 cups water
1/3 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 1/4 cups short-grain rice (or Pearl)
1/4 cup rice wine (sake) or 1/4 cup dry sherry (sake)
2 medium lemons, sliced paper thin and seeded
1 tablespoon small caper, drained and rinsed
1 (3 ounce) package of paper thin slices smoked salmon
8 ounces small cooked shrimp
4 nori
1 1/2 cups cucumbers, with peel, thinly sliced (about 1/2 cucumber)
1/2 cup sliced green onion
1/2 cup carrot, coarsely grated
1 large red pepper, diced

1
Bring water, vinegar, sugar and salt to a boil in medium saucepan.
2
Stir in rice.
3
Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
4
Stir in rice wine.
5
Cool to room temperature.
6
Line 9 x 13 inch pan with plastic wrap.
7
Arrange thin even layer of lemon slices in bottom of pan.
8
Sprinkle with capers.
9
Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
10
Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
11
Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
12
Cover nori with cucumber and green onion.
13
Pack 2 1/2 cups rice on top.
14
Layer carrot and red pepper.
15
Cover with remaining rice.
16
Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
17
Cover with plastic wrap directly on surface.
18
Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
19
Chill 2 hours.
20
Remove top plastic wrap.
21
Invert sushi onto cutting surface.
22
Remove remaining plastic wrap.
23
Use sharp, wet, clean knife for each cut.

634

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 cups water, 1/3 cup rice vinegar, 1/4 cup sugar, 1 teaspoon salt, and more.

Yes, Sushi Layers 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.

Sushi Layers

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