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sushi layers



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  • Carbohydrates: 39.4
  • Fats: 0.0
  • Dietary Fiber: 4.0
  • Minerals: 2.0
  • Proteins: 3.0
  • Vitamins: 0.0
  • Water: 2.0


  1. Bring water
  2. Vinegar
  3. Sugar and salt to a boil in medium saucepan
  4. Stir in rice
  5. Reduce heat
  6. Cover
  7. Simmer 15 to 20 minutes until water absorbed and rice is cooked
  8. Stir in rice wine
  9. Cool to room temperature
  10. Makes about 8 cups rice
  11. Line 9 x 13 inch pan with plastic wrap
  12. Arrange thin even layer of lemon slices in bottom of pan
  13. Sprinkle with capers
  14. Cover 1 / 2 of pan with smoked salmon and 1 / 2 with shrimp
  15. Using wet hands
  16. Pack about 2 1 / 2 cups cooked rice in an even layer on top
  17. Lay 2 sheets of nori
  18. Trimmed to fit in single layer
  19. On rice
  20. Cover nori with cucumber and green onion
  21. Pack 2 1 / 2 cups rice on top
  22. Layer carrot and red pepper
  23. Cover with remaining rice
  24. Lay 2 sheets of nori
  25. Trimmed to fit in single layer
  26. On rice
  27. Cover with plastic wrap directly on surface
  28. Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly
  29. Chill 2 hours
  30. Remove top plastic wrap
  31. Invert sushi onto cutting surface
  32. Remove remaining plastic wrap
  33. Use sharp
  34. Wet
  35. Clean knife for each cut

Step 24

Total Time in Minute 150

Ingredients Count 15

cooking sushi layers

See More Relate Photo



Rice vinegar



Short-grain rice

Rice wine


Small caper

Smoked salmon

Cooked shrimp



Green onion


Red pepper

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