preparation
Cook rice. Line a 9 x 13-inch cake pan with waxed paper. Spread Konbu and Nori evenly on the bottom. While rice is still hot, spread half of rice in pan over the Konbu and Nori mixture. Pack down slightly. Spread diced Takuwan over the rice and cover with the remaining half of rice. Pack rice down so that the layers will stick together and hold its shape. When rice is cool, or when ready to serve, invert pan over a tray or platter. The Konbu-Nori part will be on top. Remove the waxed paper and cut Sushi into squares. Yield: approximately 30 (2-inch) squares. |