Poke Pan Sushi
Summary
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Ingredients
3 cups
cooked calrose rice, cooled 1⁄2 pound
Foodland imitation crab salad, shredded 1 pound
pound “your favorite” Foodland poke, rough chopped 1 teaspoon
furikake 1
avocado, diced ¼ inch 2 tablespoons
masago 2 tablespoons
finely sliced green onions 6 packages
Korean mini nori sheetsInstructions
Lay and press the rice into the bottom of the pan. Gently lay the crab salad over the rice. Evenly spread the poke of your choice over the crab salad. Sprinkle with the furikake, then avocado, masago and then green onions. Serve with the nori on the side so guests can scoop out some of the poke pan sushi and place in their nori. Check out the video on Instagram
