Pan Sushi Recipes

PAN LAYERED SUSHI

Steps:

• Line a 9x13-inch pan with double waxed paper or parchment paper.
• Set aside.
• Have a 2nd 9x13-inch pan ready for assembling sushi.
• In a saucepan over medium heat; combine sugar, vinegar, salt and dashi no moto.
• Cook until sugar has dissolved completely.
• Remove from heat and reserve.
• In a skillet over medium heat, combine tuna, brown sugar, soy sauce and mirin.
• Cook, stirring until sugar has dissolved completely and tuna is warmed through.
• Remove from heat.
• When rice is cooked; stir in vinegar mixture.
• Line prepared pan with nori sheets
• Spread half of rice on nori.
• Spread tuna on rice; top with remaining rice.
• Spread out evenly.
• Cover with plastic wrap.
• Completely wet the bottom side of your 2nd pan and press down onto top layer of rice.
• Invert and invert again, so that nori side is down.
• Sprinkle furikake onto rice.

PAN SUSHI

Steps:

• Find a pan/container you want to layer in (I made this in a 6-inch round container). Wash and set aside.
• Mix the tuna, salmon, or imitation crab with the mayonnaise in a bowl. Set aside.
• Put the prepared sushi rice on the bottom layer of the pan. Press the rice down with your hand or spatula.
• Layer the mixed tuna, salmon, or imitation crab on top. Pat down.
• Sprinkle a tablespoon of furikake on top. Then follow with a layer of cucumber and avocado.
• Do one more layer of rice, pat down.
• Then top with a tablespoon of furikake and ikura.
• Place the pan sushi in the middle of the table and put a big scoop on your bowl. Make small rolls/bites with sheets of nori. Enjoy! ^_^

SPICY TUNA PAN SUSHI (NO ROLLING!)

Steps:

• To make the spicy mayo, mix the mayo, Sriracha sauce, lemon juice and soy sauce. Cover and stir in the fridge until you are ready to use.
• To make the sushi, cook the rice according to package directions. While it is still hot, stir in the rice vinegar, sugar and salt (if using).
• Spray a 9x13 pan VERY WELL with non-stick cooking spray or line it with wax paper (I used cooking spray and it worked well). Try to use a pan that has straight edges on the bottom.
• When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
• Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary.
• Open the tuna and drain.
• Place tuna in a medium bowl and add the spicy mayo until the tuna is creamy. I used all of it in mine but adjust the amount to your liking.
• Spread the tuna/mayo mixture on the nori.
• For the next layer, alternate between scallion and carrot, lying them in rows across the sushi, until the tuna is covered.
• Top the crab meat with 2 more nori sheets and press lightly to compact everything.
• Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
• Cover with wax paper and press everything firmly into the pan. I actually used a brick to make sure the edges were pressed, too. A pancake turner would work as long as you really press with all your might.
• Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
• Quickly but carefully flip the pan onto the cutting board. If the sushi sticks, tap lightly with a wooden spoon until it releases. If you lined the pan with wax paper, remove the paper now.
• Sprinkle rice with sesame seeds, to taste.
• Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts.
• Serve with soy sauce, pickled ginger and wasabi.