Pan Layered Sushi

This dish is a very common one seen at many family get togethers, always seen at the neighborhood soccer game. When time is not on your side to make individual musubis for the gang, this is the way to go !

📝 Ingredients

• 5 c. cooked rice
• 1/2 c. sugar
• 1/2 c. rice wine vinegar
• 1 tsp. salt
• 1 teaspoon dashinomoto (Japanese soup stock seasoning)
• 2 (6 oz.) cans tuna in oil, drained well
• 4 TB brown sugar
• 4 TB Aloha shoyu
• 2 TB mirin
• Nori (roasted seaweed) sheets
• 1 (1.7 oz.) bottle nori furikake (rice seasoning)

👨‍🍳 Instructions

1. 1Line a 9x13-inch pan with double waxed paper or parchment paper.
2. 2Set aside.
3. 3Have a 2nd 9x13-inch pan ready for assembling sushi.
4. 4In a saucepan over medium heat; combine sugar, vinegar, salt and dashi no moto.
5. 5Cook until sugar has dissolved completely.
6. 6Remove from heat and reserve.
7. 7In a skillet over medium heat, combine tuna, brown sugar, soy sauce and mirin.
8. 8Cook, stirring until sugar has dissolved completely and tuna is warmed through.
9. 9Remove from heat.
10. 10When rice is cooked; stir in vinegar mixture.
11. 11Line prepared pan with nori sheets
12. 12Spread half of rice on nori.
13. 13Spread tuna on rice; top with remaining rice.
14. 14Spread out evenly.
15. 15Cover with plastic wrap.
16. 16Completely wet the bottom side of your 2nd pan and press down onto top layer of rice.
17. 17Invert and invert again, so that nori side is down.
18. 18Sprinkle furikake onto rice.
19. 19--- How To Serve: ---
20. 20For service: Optional to cut sushi into desired shapes.
21. 21Approximately 30, 2-inch squares. Or do not invert and simply spoon out of the pan for service.