Sushi Pancakes recipe

Sushi Pancakes recipe

A stunning layered dish using thin savory pancakes as “wrappers” and stacked sushi fillings between them. Think of it as sushi meets mille-crêpe, with clean Japanese flavors and artistic presentation.

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⭐ Ingredients (Serves 4)

For the Sushi Pancakes (Savory Crêpes)

• 1 cup all-purpose flour

• 1 ¼ cups water

• 1 egg

• 1 tbsp soy sauce

• 1 tsp sesame oil

• ½ tsp salt

• ½ tsp sugar

• 1 tsp vegetable oil (for cooking)

For the Sushi Rice Layer

• 1 ½ cups cooked sushi rice

• 2 tbsp rice vinegar

• 1 tsp sugar

• ½ tsp salt

• 1 tsp toasted sesame seeds

For the Fillings

Choose your sushi-style ingredients:

Option A — Salmon Version

• 6 oz sushi-grade salmon, finely diced

• 1 tbsp Japanese mayo

• ½ tsp soy sauce

• ½ tsp lemon juice

Option B — California Roll Version

• Shredded imitation crab or real crab

• Diced cucumber

• Diced avocado

• Japanese mayo

• Pinch of salt

Option C — Vegetarian

• Diced avocado

• Grated carrots

• Thin sliced cucumber

• Pickled radish (takuan)

• A touch of mayo or ponzu

For Garnish

• Thin nori strips

• Sesame seeds

• Scallions

• Wasabi + soy sauce

• Pickled ginger

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🍳 STEP 1 — Make the Savory Sushi Pancakes

1. In a bowl, whisk flour, water, egg, soy sauce, sesame oil, salt, and sugar.

2. Batter should be thin like crêpe batter. Add water if needed.

3. Heat a nonstick pan over medium-low heat and lightly oil it.

4. Pour ¼ cup batter and swirl to make a thin pancake.

5. Cook 1 minute per side until flexible but not crispy.

6. Make 6–8 pancakes and stack with parchment between them.

High-Value Tip:
Keep pancakes soft — flexibility is key for layering.

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🍚 STEP 2 — Season the Sushi Rice

1. Combine warm cooked rice with vinegar, sugar, and salt.

2. Gently fold to avoid smashing grains.

3. Mix in sesame seeds.

Rice should be slightly warm, sticky, and glossy.

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🍣 STEP 3 — Prepare the Filling

For salmon or crab fillings:

• Mix filling with Japanese mayo, soy sauce, and lemon (for brightness).

For vegetarian fillings:

• Keep ingredients crisp and fresh; do not over-moisten them.

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🥞 STEP 4 — Assemble the Sushi Pancake Stack

Option 1 — Layered Stack (Mille-Crêpe Style)

1. Place one pancake on a plate.

2. Add thin layer of sushi rice.

3. Add thin layer of filling (salmon, crab, or veggie).

4. Add another pancake.

5. Repeat until 4–5 layers tall.

6. Top with nori strips, scallions, and sesame seeds.

Option 2 — Rolled Sushi Pancakes

1. Spread a thin layer of sushi rice on the pancake.

2. Add filling in a horizontal line.

3. Roll tightly like a sushi roll.

4. Slice into bite-size pieces.

Option 3 — Mini Stacks (Appetizer Style)

• Cut pancakes into circles using a cookie cutter.

• Stack bite-sized layers for elegant party bites.

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🔪 STEP 5 — Cutting & Presentation

• For stacks: chill 10–15 minutes to firm before slicing.

• Use a sharp wet knife for ultra-clean cuts.

• Plate with precision:

  • Drizzle soy sauce or spicy mayo in thin lines

  • Add microgreens or radish slices for color

  • Serve pickled ginger and wasabi on the side

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💡 HIGH-VALUE CHEF TIPS

• Texture Balance: Soft pancake → sticky rice → creamy filling → crisp veggies.

• Flavor Boost: Brush pancakes lightly with ponzu before assembling.

• Color Play: Use avocado, carrots, salmon, cucumber, and black sesame for visual contrast.

• Fusion Flair: Add thin furikake layers for added umami and crunch.

• Customize Layers: Alternate salmon and crab fillings for a dramatic cross-section.

OTHER RECIPES

Ingredients:

• 4 eggs.
• 2 tablespoons of water.
• ½ teaspoon of salt.
• 1 tablespoon of vegetable oil.

Directions:

Beat the eggs with the water and salt.
Cook on a low heat in a lightly oiled pan to make 8-9 (thin) pancakes.
Eat with a range of Sushi. Enjoy!