Spicy Tuna Pan Sushi (No Rolling!)
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
40
ingredients
-
SPICY MAYO
- 1 cup light mayonnaise
- 1⁄4 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
- 1⁄2 teaspoon soy sauce
-
PAN SUSHI
- 5 cups white rice, cooked according to package directions (DO NOT use instant rice)
- 1⁄2 cup rice vinegar
- 1⁄2 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)
directions
- 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.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!