Prep 10 mins
Cook 15 mins
A very modern way to make sushi rice without the hassle of rolling each one. This gets made in a rice cooker, then spread in a pan. Layered with all the goodies, shrimp, mayonaisse and nori. Yummy.
- 4 cups short-grain rice
- 4 1⁄2 cups water
- 1 cup mayonnaise
- 5 teaspoons green nori seaweed flakes
- 3 teaspoons dried shrimp (to taste)
- 20 sheets nori (optional)
- (For every cup of rice use 1-1/2 cups water).
- We use a rice cooker - sorry, have never made rice on the stove -- (follow instructions on how to cook rice on the stove).Make sure to clean out rice before cooking,water does not need to be clear.
- When rice is done cooking, let stand for another 15-30 minutes so rice gets really fluffy. Rice should be a little cooled before spreading out on the pan.
- In a pan, spread the rice out evenly. Sprinkle some dried shrimp (so colorful and pretty) on top the rice then layer the mayonaisse on the top of that. Sprinkle nori (dried seaweed) all over the mayo, and add more dried shrimp for color.
- Very pretty and delicious. Sometimes we leave sheets of nori on the side of the rice so they can make their own sushi wraps.
I just made this for dinner and it was so much easier than rolling! I didn't have dried shrimp so I placed Medium sized shrimp in rows and cut between them to make squares.I cut up 4 sheets of nori and sprinkled it on top. We loved it! Hint: cut the nori up with scissors.We used wheat free Tamari mixed with wasabi for a dip so this is also gluten free. Yummy!This recipe makes a large amount so next time I will cut it in half.