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California Pan Sushi

Demonstrated by: Sachie Fukuda


4 1/2 cups rice (6 Japanese rice cup measure)
4 1/4 cups water
1 1/8 cups sugar
2 tablespoons salt
2/3 cup rice vinegar
1/2 cup furikake nori (Japanese seasoned seaweed mix)
2 pkg (10 oz size) imitation crab, chopped
1 cup mayonnaise
1/2 teaspoon salt
1 large Japanese cucumber, thinly sliced
10 oz takuwan (Japanese pickled white long radish), thinly sliced


In a rice cooker, rinse rice; drain.  Add water and let stand for 1 hour.  Stir rice before cooking; cook for 20 minutes and let stand for 10 minutes.  Combine sugar, the 2 tablespoons salt, and the rice vinegar.  Pour over slightly cooled rice; mix well.  In a rectangular glass dish, evenly sprinkle 1/4 cup of the furikake nori.  Spread seasoned rice over furikake nori.  Combine crab, mayonnaise, and the 1/2 teaspoon salt; spread over rice.  Layer cucumber and takuwan over crab mixture.  Sprinkle with the remaining 1/4  cup furikake nori.  Cover and refrigerate.  Cut into squares.  Makes 20 servings.

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Island-Style Recipes4/1/2002
Island-Style Recipes4/1/2002