sushi pie |
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Don't get me wrong, I LOVE sushi.
But honestly, I don't roll sushi very well, if at all. And on a weeknight when you crave sushi, you just don't have the production time. So I took the idea of 'roll your own sushi' one giant step forward. I use all the ingredients for sushi, kept the flavor differentiation and gave up the technique of sushi rolling. However, when time permits, or you are out in a restaurant, I absolutely recommend traditional sushi. And of course, if it's New Year's, or any other major holiday that involves your family and friends, definitely take the time to roll, or at least get some from Nijiya! But this is the weeknight winner. |
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1 avocado, very thinly sliced 1 cucumber, seeded and thinly sliced Imitation crab (or real crab if you have it) A bit of lemon juice 3 dollops of mayonnaise Sesame oil 2-3 stalks of green onion, finely chopped |
Other Variations
Unagi + Avocado + Cucumber Leave out the mayonnaise mixture and let the rice soak up a bit of the unagi flavor. Sesame-Shoyu-Green Onion Scrambled Eggs + Shiba-Zuke Again leave out the mayonnaise. Scramble up some eggs, adding a little shoyu, sesame oil and green onions. Slice thinly, sprinkle over cooked rice. Add shiba-zuke. Salmon + Green Onions Lose the mayonnaise again. Bake a salmon with salt/pepper. Flake up and sprinkle over rice. Sprinkle with green onions. Spicy Ahi (if you can get it!) Simplicity is best here. Add a shot of ponzu sauce as you eat this one! |
Cook rice in rice pot. Mix mayonnaise, sesame oil and green onions together. While the rice is cooking, take the sushi nori, cut it in half, then quarters, then eights. Cut those into thin pieces, so it look like long pieces of confetti. Shred the imitation crab or crab and add a little mayonnaise and a bit of lemon juice.
Sprinkle about half the nori into the bottom of a 9-inch pyrex pie pan. This acts as the 'crust'. After the rice is cooked, add vinegar, sugar and salt and mix well. Spoon the rice in a layer onto the nori. Spread the mayonnaise/sesame oil green onion sauce over the rice in a thin layer. Then layer the crab mixture. Layer this with the thinly sliced avocado. Layer the sliced cucumbers and then sprinkle with the rest of the cut nori.
Sprinkle about half the nori into the bottom of a 9-inch pyrex pie pan. This acts as the 'crust'. After the rice is cooked, add vinegar, sugar and salt and mix well. Spoon the rice in a layer onto the nori. Spread the mayonnaise/sesame oil green onion sauce over the rice in a thin layer. Then layer the crab mixture. Layer this with the thinly sliced avocado. Layer the sliced cucumbers and then sprinkle with the rest of the cut nori.