Sushi Layers
A friend makes these and they are delicious!! Wonderful appetizer from Company's Coming, Cooking for Diabetics. Chill time is cook time. Diabetic choices: 1/2 starch = 1 - 1 1/2 square
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READY IN: 2hrs 30mins
YIELD: 60 squares
UNITS: US
INGREDIENTS
Nutrition- 4 1⁄2cups water
- 1⁄3cup rice vinegar
- 1⁄4cup sugar
- 1teaspoon salt
- 2 1⁄4
- 1⁄4
- 2
- 1
- 1(3 ounce) package of paper thin slices smoked salmon
- 8ounces small cooked shrimp
- 4
- 1 1⁄2
- 1⁄2cup sliced green onion
- 1⁄2
- 1large red pepper, diced
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DIRECTIONS
- Bring water, vinegar, sugar and salt to a boil in medium saucepan.
- Stir in rice.
- Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
- Stir in rice wine.
- Cool to room temperature.
- Makes about 8 cups rice.
- Line 9 x 13 inch pan with plastic wrap.
- Arrange thin even layer of lemon slices in bottom of pan.
- Sprinkle with capers.
- Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
- Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
- Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
- Cover nori with cucumber and green onion.
- Pack 2 1/2 cups rice on top.
- Layer carrot and red pepper.
- Cover with remaining rice.
- Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
- Cover with plastic wrap directly on surface.
- Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
- Chill 2 hours.
- Remove top plastic wrap.
- Invert sushi onto cutting surface.
- Remove remaining plastic wrap.
- Use sharp, wet, clean knife for each cut.
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