Pan Sushi

January 8, 2013 / By Foodland

Pan Sushi

A quick and easy layered pan sushi, perfect to share at your next potluck!
Course Dinner, Main Course
Servings 1 8" x 8" pan


  • 1 ½ cups short-grain rice
  • 1 ¼ cups water
  • 3 tablespoons sushi vinegar
  • 6 ounces crab meat or imitation crab meat, shredded
  • 2 tablespoons mayonnaise
  • 1 medium Japanese cucumber, sliced 1/16 inch thick
  • 1 avocado, sliced thin
  • Shiso furikake as needed
  • 2 sheets roasted nori (seaweed)


Note: 2 each 8" x 8" pans are needed for preparation
  1. Cook the rice in rice cooker. Once done fold in the sushi vinegar.
  2. Spread the rice out so it can cool.
  3. Combine the crab with the mayonnaise.
  4. Line the first 8"x8" pan with aluminum foil. Lay down a sheet of nori, then cover with half the rice.
  5. Add the avocado, then cucumbers, then crab mayo mix, sprinkle with the shiso furikake. Then top layer of rice and nori.
  6. Cover the top with plastic wrap, then place the second 8"×8" inch pan on top. Weigh it down and let sit, pressed, for an hour.
  7. Turn the square of sushi out onto a cutting board. Slice evenly.


If you want to make a sushi that you can serve out of the pan, instead of using nori sheets, just use nori furikake so it easy to cut.
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