Spicy Tuna Pan Sushi (No Rolling!) Recipe

Name: Spicy Tuna Pan Sushi (No Rolling!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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).
3
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.
4
When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
5
Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary.
6
Open the tuna and drain.
7
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.
8
Spread the tuna/mayo mixture on the nori.
9
For the next layer, alternate between scallion and carrot, lying them in rows across the sushi, until the tuna is covered.
10
Top the crab meat with 2 more nori sheets and press lightly to compact everything.
11
Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
12
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.
13
Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
14
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.
15
Sprinkle rice with sesame seeds, to taste.
16
Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts.
17
Serve with soy sauce, pickled ginger and wasabi.

1442

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Tuna Pan Sushi (No Rolling!) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Tuna Pan Sushi (No Rolling!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions