Pan Sushi Recipe

1 1⁄2 Cup sushi rice
3 Cup water
3 Tablespoon sushi vinegar
6 Ounce crab meat or imitation crab meat shredded

2 Tablespoon mayonaise
1 each medium Japanese cucumber, sliced 1/16 inch thick
1 each carrott thinly sliced
1 each avocado, sliced thin
each Shiso furikake as needed
2 each sheets roasted nori (seaweed)

Instructions
Note: 2 each 8" x 8" pans are needed for preparation

Cook the rice in rice cooker. Once done fold in the sushi vinegar.
Spread the rice out so it can cool.
Combine the crab with the mayonnaise.
Line the first 8x8 pan with aluminum foil. Lay down a sheet of nori, then cover with half the rice.
Add the avocado, then cucumbers, then carrots, then crab mayo mix, sprinkle with the shiso furikake. Then top layer of rice and nori.
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.
Turn the square of sushi out onto a cutting board. Slice evenly.