Layers of Sushi Goodness in Every Bite (Print Version)

A chilled sushi lasagna with smoked salmon, seasoned rice, crab, avocado, cucumber, nori, furikake, and spicy mayo.

# Ingredients:

For the sushi rice

01 - 3 cups (600 g) cooked short-grain sushi rice, warm
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon granulated sugar
04 - 3/4 teaspoon kosher salt

For the layers

05 - 8 oz (225 g) ready-to-eat smoked salmon slices
06 - 3 nori sheets, trimmed to fit the pan
07 - 4 oz (115 g) cream cheese, softened
08 - 1/2 English cucumber, cut into thin sticks
09 - 1 ripe avocado, thinly sliced
10 - 1 cup (140 g) shredded imitation crab
11 - 2 tablespoons furikake seasoning

For the sauces

12 - 1/4 cup (60 g) mayonnaise, Japanese mayo if available
13 - 1-2 tablespoons sriracha, to taste
14 - 1/4 cup (60 ml) soy sauce
15 - 1 teaspoon rice vinegar
16 - 1/2 teaspoon toasted sesame oil
17 - 1 teaspoon sesame seeds

# Instructions:

01 - Line an 8x6-inch glass dish or small loaf-style pan with plastic wrap, leaving overhang on all sides so you can cover and lift the stack.
02 - Mix rice vinegar, sugar, and salt until mostly dissolved. Fold it into the warm sushi rice, then let the rice cool until just barely warm.
03 - Arrange smoked salmon in an even layer on the bottom of the lined pan. Spread half the seasoned rice over the salmon and press firmly with damp hands.
04 - Place one trimmed nori sheet over the rice. Spread softened cream cheese over the nori, then add cucumber sticks and avocado slices in even rows.
05 - Add a second nori sheet, the remaining rice, shredded imitation crab, and furikake. Top with the final nori sheet and press gently but firmly.
06 - Fold the plastic wrap over the top and refrigerate for at least 30 minutes. Unwrap the top, invert onto a cutting board, and remove the plastic.
07 - Cut into 24 small squares with a damp sharp knife. Mix mayonnaise with sriracha for spicy mayo, then stir soy sauce, rice vinegar, sesame oil, and sesame seeds for dipping.

# Notes:

01 - Chill time is 30 minutes and is not counted as active prep time.
02 - Best served cold or lightly chilled the day it is assembled.
03 - Use ready-to-eat smoked salmon and keep the finished dish refrigerated until serving.

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