Sushi Lasagna - cooking recipe

Ingredients

10 cups cooked sushi rice
2 tablespoons seasoned rice vinegar
10 sheets nori
12 ounces cream cheese, cut into 1/4 -inch slices
3 ripe avocados, cut into 1/2 -inch slices
1 1/2 English cucumbers, cut into 4-inch julienne strips 1 pound smoked salmon
1/3 cup kewpie mayonnaise
1 tablespoon sriracha hot sauce
3 tablespoons furikake seasoning
soy sauce, for dipping
side wasabi paste

Preparation

Spray a 9x13 inch pan lightly with water. Place cooled sushi rice in a large bowl or on a baking sheet and drizzle over rice vinegar. Use a fork to fluff and combine.
Working with a bowl of water to keep your hands wet, press 1 1/2 cups rice onto the bottom of the baking dish. Top with 2 sheets Nori placed side by side and slightly overlapping.
Top Nori with 1 1/2 cups rice, then top with cream cheese. Top cream cheese with 2 sheets Nori placed side by side and slightly overlapping.
Top Nori with 1 1/2 cups rice, then top with slices of avocado. Top avocado with 2 sheets Nori placed side by side and slightly overlapping.
Top Nori with 1 1/2 cups rice, then top with cucumber strips. Top cucumber strips with 2 sheets Nori placed side by side and slightly overlapping.
Top Nori with 1 1/2 cups rice, then top with 2 layers of sliced smoked salmon. Top salmon with 2 sheets Nori placed side by side and slightly overlapping. Top with remaining rice.
In a small bowl, whisk to combine kewpie mayonnaise and sriracha. Drizzle over Sushi lasagna and sprinkle with Furikake. Serve with soy sauce and wasabi paste.