Recipe by PSU Lioness
I came up with this recipe after my little sister requested sushi for her 14th birthday party. I cannot roll sushi to save my life so this was a very welcome recipe. It also made enough to fill a very large platter which would have cost a fortune if it was purchased from a store or sushi bar. The hardest part for me was flipping the pan and you want to make sure you have a VERY sharp knife to cut through the carrots and scallions. (Serving amount is approximate since I didn't count the exact number of pieces but it made enough to feed a bunch of hungry 14 year olds)
- 236.59 ml light mayonnaise
- 59.14 ml hot chili sauce (use Sriracha or the taste will not turn out right. Also, adjust to taste. THIS STUFF IS SPICY)
- 4.92 ml lemon juice
- 2.46 ml soy sauce
- 1182.95 ml white rice, cooked according to package directions (DO NOT use instant rice)
- 118.29 ml rice vinegar
- 118.29 ml sugar
- salt, to taste (I didn't use any)
- nonstick cooking spray
- 4 sheet nori (seaweed sheets. I found them in the Asian food section of my grocery store)
- 2 (283.49 g) can tuna (use SOLID WHITE ALBACORE for a better taste)
- 2 large bunch green onions, cut into 3 inch sections and then cut in half lengthwise, tops only
- 2 large carrots, julienne sliced into 3 inch lengths
- sesame seeds (for topping, if desired)
- soy sauce (for serving)
- pickled ginger (for serving)
- wasabi (for serving)
Directions See How It's Made
- 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.