Sushi Layers Recipe
🕑 Total Time: 2 hours 30 minutes
🍽️ Servings: 60 squares
Description:
These Sushi Layers are a delightful creation perfect for any gathering or a quick snack. Inspired by the culinary wonders of Japan and adapted for diabetic-friendly options, this recipe promises a burst of flavor and texture in every bite. With layers of rice, seafood, and vegetables, it’s a culinary adventure waiting to be savored.
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
- 1/4 cup rice wine
- 2 tablespoons dry sherry
- 1 lemon, thinly sliced
- 1 small caper
- 8 ounces smoked salmon
- 4 ounces cooked shrimp
- 2 sheets nori (seaweed), trimmed to fit
- 1 cucumber, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup grated carrot
- 1/2 cup thinly sliced red pepper
Instructions:
-
Prepare Rice Mixture:
- In a medium saucepan, bring water, rice vinegar, sugar, and salt to a boil.
- Stir in the short-grain rice and reduce the heat.
- Cover and simmer for 15 to 20 minutes until the water is absorbed and the rice is cooked.
- Stir in the rice wine and dry sherry.
- Allow the rice mixture to cool to room temperature.
- This should yield about 8 cups of cooked rice.
-
Assemble Layers:
- Line a 9 x 13-inch pan with plastic wrap.
- Arrange a thin, even layer of lemon slices on the bottom of the pan.
- Sprinkle capers over the lemon slices.
- Cover half of the pan with smoked salmon and the other half with cooked shrimp.
- Using wet hands, pack about 2 1/2 cups of the cooked rice mixture evenly on top of the seafood layer.
- Lay 2 sheets of nori on top of the rice, trimmed to fit in a single layer.
- Cover the nori with sliced cucumber and green onion.
- Pack another 2 1/2 cups of rice on top of the vegetable layer.
- Layer grated carrot and sliced red pepper evenly over the rice.
- Cover with the remaining rice mixture.
- Lay 2 more sheets of nori on top of the final rice layer.
-
Chill and Serve:
- Cover the sushi layers with plastic wrap directly on the surface.
- Place another 9 x 13-inch pan on top of the sushi layers and press down firmly to compress the layers evenly.
- Chill the assembled sushi layers in the refrigerator for at least 2 hours.
- After chilling, remove the top plastic wrap.
- Invert the sushi onto a cutting surface and carefully remove the remaining plastic wrap.
- Use a sharp, wet, clean knife for each cut to maintain clean edges.
Nutritional Information (Per Serving – 1 square):
- Calories: 39.4
- Fat: 0.2g
- Saturated Fat: 0g
- Cholesterol: 7.7mg
- Sodium: 64.7mg
- Carbohydrates: 7.6g
- Fiber: 0.5g
- Sugar: 1.1g
- Protein: 1.7g
Recipe Notes:
- These sushi layers are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
- Experiment with different seafood and vegetable combinations to suit your taste preferences.
- Serve with soy sauce, wasabi, and pickled ginger for an authentic sushi experience.
