IN THIS ISSUE:



Moʻolelo: Sarah Momilani Marshall, Ph.D.

2020 Census Results: More Hawaiians living on the Continent, 47% in Hawai'i 

Kānaka, Come Home

Recipe: Sheet Pan Sushi

Move More as an 'Ohana!

Upcoming Events

December Outreach

A quick and easy layered pan sushi, perfect dinner to bring to the next potluck!

EQUIPMENT

• 2- 8x8in baking pan

INGREDIENTS

• 1 ½ cups short grain rice
• 1 ¼ cups water
• 3 tablespoons sushi vinegar
• 6 ounces crab or imitation crab meat, shredded
• 2 tablespoons mayonnaise
• 1 medium Japanese cucumber, sliced 1/16 inch thick
• 1 avocado, thinly sliced
• Shiso furikake, as needed
• 2 sheets roasted nori (seaweed)

INSTRUCTIONS 

1. Cook the rice in a rice cooker. Fold in sushi vinegar once cooked
2. Spread the rice out and let cool
3. Combine the crab and the mayonnaise
4. Line the first 8x8in pan with aluminum foil. Lay down a sheet of nori, then cover with half the rice
5. Add the avocado, cucumber slices, crab mayo mix, and sprinkle with the shiso furkake. Then add the rest of the rice and then the nori
6. Cover with plastic wrap, the place the second 8x8in pan on top. Weigh it down and let sit, pressed, for an hour
7. Turn the square of sushi out onto a cutting board. Slice evenly and enjoy!

NOTES

If you want to make a sushi that you can serve out of the pan, instead of using nori sheets, just use nori furikake so it is easy to cut!