Sushi Layers

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

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

Recipe

• 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 makes about 8 cups rice.
• 7 line 9 x 13 inch pan with plastic wrap.
• 8 arrange thin even layer of lemon slices in bottom of pan.
• 9 sprinkle with capers.
• 10 cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
• 11 using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
• 12 lay 2 sheets of nori, trimmed to fit in single layer, on rice.
• 13 cover nori with cucumber and green onion.
• 14 pack 2 1/2 cups rice on top.
• 15 layer carrot and red pepper.
• 16 cover with remaining rice.
• 17 lay 2 sheets of nori, trimmed to fit in single layer, on rice.
• 18 cover with plastic wrap directly on surface.
• 19 set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
• 20 chill 2 hours.
• 21 remove top plastic wrap.
• 22 invert sushi onto cutting surface.
• 23 remove remaining plastic wrap.
• 24 use sharp, wet, clean knife for each cut.