Spicy Tuna Pan Sushi (No Rolling!)

READY IN: 45mins


  • 14
    cup hot chili sauce (use Sriracha or the taste will not turn out right. Also, adjust to taste. THIS STUFF IS SPICY)
  • 1
    teaspoon lemon juice
  • 12
    teaspoon soy sauce
  • 5
    cups white rice, cooked according to package directions (DO NOT use instant rice)
  • 12
  • 12
    cup sugar
  • salt, to taste (I didn't use any)
  • nonstick cooking spray
  • 4
    sheets nori (seaweed sheets. I found them in the Asian food section of my grocery store)
  • 2
    (5 ounce) cans 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)


  • 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.