Crab And Cream Cheese Pan Sushi (no Rolling!)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 40
• 5 cups rice, cooked according to package directions (do not use instant rice)
• 1/2 cup rice vinegar
• 1/2 cup sugar
• salt, to taste (i didn't use any)
• nonstick cooking spray
• 4 sheets nori (seaweed sheets. i found them in the asian food section of my grocery store)
• 1 (8 ounce) box neufchatel cheese, microwaved until almost liquid (or you can use regular cream cheese)
• 1 large cucumber, julienned (sliced into very thin strips)
• 2 lbs imitation crabmeat
• toasted sesame seeds (for topping)
• soy sauce (for serving)
• pickled ginger (for serving)
• wasabi (for serving)

Recipe

• 1 cook rice according to package directions and while it is still hot, stir in rice vinegar, sugar and salt (if using) to make your sticky rice.
• 2 spray a 9x13 pan very well with non-stick cooking spray or line it with wax paper (i used cooking spray and it worked well). try to use a pan that has straight edges on the bottom.
• 3 when the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
• 4 layer 2 sheets of nori over the rice and press to make it stick. cut the nori so it fits, if necessary.
• 5 spread the cream cheese evenly over the nori.
• 6 layer to julienned cucumber evenly over the cream cheese. you may need more than one cucumber to cover all the cream cheese.
• 7 chop the crab meat and sprinkle it over the cucumber.
• 8 top the crab meat with 2 more nori sheets and press lightly to compact everything.
• 9 take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
• 10 cover with wax paper and press everything firmly into the pan. i actually used a brick to make sure the edges were pressed, too. a pancake turner would work as long as you really press with all your might.
• 11 keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
• 12 quickly but carefully flip the pan onto the cutting board. if the sushi sticks, tap lightly with a wooden spoon until it releases. if you lined the pan with wax paper, remove the paper now.
• 13 sprinkle rice with sesame seeds, to taste.
• 14 cut the sushi into squares with a very sharp knife. if it is still sticking, try wetting the knife in between cuts.
• 15 serve with soy sauce, pickled ginger and wasabi.