Smoked Salmon and Cream Cheese Pan Sushi

Make sushi the easy way by layering ingredients in a pan…no special rolling techniques or mess! Filled with delicious smoked salmon and cream cheese this layered pan sushi is a crowd-pleaser for your next dinner the kids will love.

Ingredients

60g rice vinegar
25g white sugar
1 tsp salt
1000g water
350g short grain Sushi rice
2 sheets nori
250g cream cheese
200g smoked salmon

Furikake nori

1 sheet nori, roughly torn
5g bonito flakes (¼ cup)
5g sesame seeds
1 tsp salt

Directions

• Place rice vinegar, sugar and salt in Mixing Bowl and heat for 2 min/80°C/ Speed 3. Set aside.
• Place water in Mixing Bowl. Pour rice into Simmering Basket and rinse well until the water runs clear.
• Place Simmering Basket with rice in Mixing Bowl.
• Cook for 20 min/100°CSpeed 4.
• Transfer rice to a large bowl and pour seasoning evenly over rice and mix through.
• Place in the fridge and let rice cool to room temperature.

Furikake nori

• Place all Furikake ingredients in Mixing Bowl and mix for 10 sec/Speed 8.
• Set aside.
• Line a 20cm x 20cm slice pan with cling wrap
• Spread half of the rice mixture in the pan.
• Top with nori, cream cheese, smoked salmon, furikake, nori and then remaining rice.
• Place a sheet of cling wrap on top and pack firmly.
• Refrigerate for 30 minutes.
• Remove top layer of cling wrap, invert pan onto a tray and remove bottom layer of cling wrap.
• Sprinkle with remaining furikake nori.
• Cut into pieces to serve.

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