"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pan Sushi Recipe

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This recipe for Pan Sushi, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Ann Tablit
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Tuna ( drained)
4 T. Shoyu
4 T. Sugar
2 T. Mirin
1/2 c. Japanese Rice Vinegar
1/2 c. Sugar
Salt to taste

Directions:
Directions:
Cook tuna, shoyu, sugar and mirin.
To 5 cups of hot cooked rice add the Japanese rice vinegar, sugar and salt to taste.
Lay waxed paper in bottom of 9 x 13 pan. Lay 2 sheets of Nori to cover bottom of pan.
Spread half of the rice on the bottom of pan, then pour tuna mixture over it. Then layer rest of the rice over the tuna. Layer 2 more sheets of Nori over the rice and press firmly with someting flat like a pancake spatular.
Then flip pan on to a cutting board and cut with a wet knife.

Personal Notes:
Personal Notes:
You can add other ingredients like egg omelette and vegetables to it like you would make regular sushi. Only difference is it's in a pan and not roll up. That would be easier for me because I don't know how to roll a sushi. Is that lazyiness or what?

 

 

 

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