Layered California Sushi Recipes

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LAYERED SEAFOOD DIP

A friend sent me this recipe! A creamy base is layered with cocktail sauce, veggies, seafood and cheese. It's a total crowd pleaser and will be a hit at any gathering.

Provided by Vanessa

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 2h15m

Yield 48

Number Of Ingredients 10



Layered Seafood Dip image

Steps:

  • In a medium bowl, blend cream cheese, sour cream and mayonnaise.
  • In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
  • Cover and chill in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 1.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 121.9 mg, Sugar 1 g

1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup cocktail sauce
½ cup chopped green bell pepper
3 green onions, chopped
1 tomato, seeded and chopped
1 cup cooked crabmeat
1 cup cooked baby shrimp
1 cup finely shredded mozzarella cheese

CALIFORNIA ROLL SUSHI

California Roll - it's really good. Serve with soy sauce and wasabi.

Provided by Erin

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 8

Number Of Ingredients 10



California Roll Sushi image

Steps:

  • Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  • Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  • Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  • Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  • Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 23.7 g, Cholesterol 4.7 mg, Fat 14.4 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 135 mg, Sugar 3.1 g

1 cup uncooked short-grain white rice
1 cup water
¼ cup rice vinegar
1 tablespoon white sugar
½ cup imitation crabmeat, finely chopped
¼ cup mayonnaise
8 sheets nori (dry seaweed)
2 ½ tablespoons sesame seeds
1 cucumber, cut into thin spears
2 avocados - pitted, peeled, and sliced the long way

LAYERED CALIFORNIA SUSHI

Never made sushi & afraid to try rolling some out? Try this layered version and cut the size portions that you wish. If you are hesitant to try sushi because of the seaweed sheets--this is the recipe for you!! This recipe does not use the seaweed sheets.Furikake nori is a mixture of shaved bonito seaweed, sesame seeds and wasabi horseradish. It can be purchased at oriental stores or online. Dashi is Japanese soup stock, which becomes the base of many Japanese dishes. This can also be found in the oriental section of a store or online. Passive time is the time for chilling and cooking the rice.

Provided by Krsi Sue

Categories     Lunch/Snacks

Time 2h15m

Yield 24 serving(s)

Number Of Ingredients 10



Layered California Sushi image

Steps:

  • Cook rice in water.
  • Combine vinegar, sugar, salt and dashi in small pan & bring to a boil, then cool.
  • Pour vinegar mixture over warm rice and mix inches.
  • Line a 9x13 pan with wax paper.
  • Spread 1/2 of the rice mixture into the pan.
  • Spread mayonnaise on top of rice.
  • Top with avocado, then crab, then remaining rice.
  • Place a sheet of wax paper on top and pack firmly. An easy way to pack the rice is to place another 9x13 pan on top and lightly press down.
  • Refrigerate until cool.
  • Remove top layer of wax paper, invert pan onto a tray, and remove bottom layer of wax paper.
  • Sprinkle the rice with furikake nori.
  • Cut into serving pieces and enjoy.

Nutrition Facts : Calories 176.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 6.8, Sodium 161.3, Carbohydrate 32.5, Fiber 1.5, Sugar 4.5, Protein 4

4 cups short-grain rice
4 cups water
1/2 cup rice vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon dashi
1/2 cup mayonnaise
1 -2 avocado, ripe, sliced thin
8 ounces crab, shredded
1/4 cup furikake nori

DECONSTRUCTED CALIFORNIA ROLL SUSHI

Cheap and easy way to get that sushi taste you've been craving! Prep extra ahead of time so you can just pull it out of the fridge!

Provided by Erin Pierson Barton

Time 1h

Yield 4

Number Of Ingredients 7



Deconstructed California Roll Sushi image

Steps:

  • Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
  • Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

Nutrition Facts : Calories 391.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 16.3 g, Fiber 7.9 g, Protein 8.9 g, SaturatedFat 2.4 g, Sodium 653 mg, Sugar 4.5 g

1 cup uncooked medium grain white rice
2 cups water
1 cup imitation crabmeat, shredded
1 cup peeled, thinly sliced cucumbers
2 medium avocados, thinly sliced
2 tablespoons teriyaki sauce, or more to taste
1 tablespoon black sesame seeds, or to taste

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

Provided by Derf2440

Categories     Lunch/Snacks

Time 2h30m

Yield 60 squares

Number Of Ingredients 15



Sushi Layers image

Steps:

  • 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.

Nutrition Facts : Calories 39.4, Fat 0.2, Cholesterol 7.7, Sodium 64.7, Carbohydrate 7.6, Fiber 0.5, Sugar 1.1, Protein 1.7

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

CALIFORNIA SUSHI ROLLS

This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 64 pieces.

Number Of Ingredients 13



California Sushi Rolls image

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
Bamboo sushi mat
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces imitation crabmeat, julienned
1 medium ripe avocado, peeled and julienned
Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional

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