Layered California Sushi

4 cups rice
4 cups water
1/2 cup Japanese rice vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. dashinomoto (Japanese soup stock seasoning)
1/2 cup mayonnaise
1 to 2 firm ripe avocados, sliced or diced
8 oz. imitation crab, shredded
1/4 cup furikake nori (Japanese seasoned seaweed mix)

In a rice cooker, rinse rice; drain. Add water and cook rice. While rice is cooking, combine vinegar, sugar, salt, and dashinomoto. Bring to a boil; cool. Pour vinegar mixture over warm rice, mixing lightly. Line a 13x9x2-inch pan with waxed paper.

Spread half of rice mixture evenly in prepared pan. Spread mayonnaise on rice. Top with avocado and crab. Cover with remaining rice mixture, place a sheet of waxed paper over rice and pack firmly.

When rice is cooled, invert pan onto a tray. Remove waxed paper and sprinkle with furikake nori. Cut into serving pieces.

Makes 12 to 18 servings.
Source: Margie