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Sushi Layers

4 12 cups water
13 cup rice vinegar
14 cup sugar
1 teaspoon salt
2 14 cups short-grain rice (or Pearl)
14 cup rice wine (sake) or 14 cup dry sherry (sake)
2 medium lemons, sliced paper thin and seeded
1 tablespoon small caper, drained and rinsed
1 (3 ounce) packageof paper thin slices smoked salmon
8 ounces small cooked shrimp
4 nori
1 12 cups cucumbers, with peel, thinly sliced (about 1/2 cucumber)
12 cup sliced green onion
12 cup carrot, coarsely grated
1 large red pepper, diced


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.

Source: www.food.com