Sushi Layers

Directions

1. 1
   Bring water, vinegar, sugar and salt to a boil in medium saucepan.
2. 2
   Stir in rice.
3. 3
   Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
4. 4
   Stir in rice wine.
5. 5
   Cool to room temperature.
6. 6
   Makes about 8 cups rice.
7. 7
   Line 9 x 13 inch pan with plastic wrap.
8. 8
   Arrange thin even layer of lemon slices in bottom of pan.
9. 9
   Sprinkle with capers.
10. 10
    Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
11. 11
    Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
12. 12
    Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
13. 13
    Cover nori with cucumber and green onion.
14. 14
    Pack 2 1/2 cups rice on top.
15. 15
    Layer carrot and red pepper.
16. 16
    Cover with remaining rice.
17. 17
    Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
18. 18
    Cover with plastic wrap directly on surface.
19. 19
    Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
20. 20
    Chill 2 hours.
21. 21
    Remove top plastic wrap.
22. 22
    Invert sushi onto cutting surface.
23. 23
    Remove remaining plastic wrap.
24. 24
    Use sharp, wet, clean knife for each cut.