California Sushi in a Pan
A Uncategorized recipe with cooked rice, powdered sushi flavoring tamanoi suskinoke, mayonnaise. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Cook rice.
cooked rice(3 c) - 2
Let cool slightly and put into mixing bowl.
- 3
Add sushi powder as directed on package and mix in.
powdered sushi flavoring tamanoi suskinoke(1 pkg) - 4
Put half of rice in a 9 x 9-inch square pan.
cooked rice(3 c) - 5
Spread a layer of mayonnaise on rice.
cooked rice(3 c)mayonnaise(4 tbsp) - 6
Shred imitation crab and place over mayonnaise.
mayonnaise(4 tbsp)imitation crab - 7
Place the avocado over the crab.
small or 1 large avocado(2)imitation crab - 8
Add the second layer of the remaining rice.
cooked rice(3 c) - 9
Sprinkle with Furikake.
furikake mixed seaweed and pesani seed(1 pkg) - 10
Cut into squares.
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
California Sushi in a Pan
A Uncategorized recipe with cooked rice, powdered sushi flavoring tamanoi suskinoke, mayonnaise. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
Cook rice.
cooked rice(3 c) - 2
Let cool slightly and put into mixing bowl.
- 3
Add sushi powder as directed on package and mix in.
powdered sushi flavoring tamanoi suskinoke(1 pkg) - 4
Put half of rice in a 9 x 9-inch square pan.
cooked rice(3 c) - 5
Spread a layer of mayonnaise on rice.
cooked rice(3 c)mayonnaise(4 tbsp) - 6
Shred imitation crab and place over mayonnaise.
mayonnaise(4 tbsp)imitation crab - 7
Place the avocado over the crab.
small or 1 large avocado(2)imitation crab - 8
Add the second layer of the remaining rice.
cooked rice(3 c) - 9
Sprinkle with Furikake.
furikake mixed seaweed and pesani seed(1 pkg) - 10
Cut into squares.
About this recipe
A Uncategorized recipe with cooked rice, powdered sushi flavoring tamanoi suskinoke, mayonnaise. Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
