Pan Layered Sushi Recipes

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! ^_^

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.

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.

SUSHI LAYERS

Steps:

• Bring water, vinegar, sugar and salt to a boil in medium saucepan.
• Stir in rice.
• Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
• Stir in rice wine.
• Cool to room temperature.
• Makes about 8 cups rice.
• Line 9 x 13 inch pan with plastic wrap.
• Arrange thin even layer of lemon slices in bottom of pan.
• Sprinkle with capers.
• Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
• Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
• Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
• Cover nori with cucumber and green onion.
• Pack 2 1/2 cups rice on top.
• Layer carrot and red pepper.
• Cover with remaining rice.
• Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
• Cover with plastic wrap directly on surface.
• Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
• Chill 2 hours.
• Remove top plastic wrap.
• Invert sushi onto cutting surface.
• Remove remaining plastic wrap.
• Use sharp, wet, clean knife for each cut.

LAYERED CALIFORNIA SUSHI

Steps:

• Cook rice in water.
• Combine vinegar, sugar, salt and dashi in small pan & bring to a boil, then cool.
• Pour vinegar mixture over warm rice and mix inches.
• Line a 9x13 pan with wax paper.
• Spread 1/2 of the rice mixture into the pan.
• Spread mayonnaise on top of rice.
• Top with avocado, then crab, then remaining rice.
• Place a sheet of wax paper on top and pack firmly. An easy way to pack the rice is to place another 9x13 pan on top and lightly press down.
• Refrigerate until cool.
• Remove top layer of wax paper, invert pan onto a tray, and remove bottom layer of wax paper.
• Sprinkle the rice with furikake nori.
• Cut into serving pieces and enjoy.