Planning a potluck, family gathering, or game-day spread? Pan Layered Sushi makes serving a crowd easy without the time and effort of shaping individual sushi pieces. This popular Hawaiʻi favorite layers seasoned rice with savory tuna cooked in brown sugar, Aloha shoyu, and mirin, all tucked between sheets of roasted nori. Rice vinegar, sugar, salt, and Japanese soup stock seasoning give the rice its distinctive sushi flavor, while a generous sprinkle of nori furikake adds a tasty finishing touch.
Press everything together in a pan, turn it out, and cut it into neat squares for sharing. With familiar Japanese-inspired flavors and a practical party-friendly presentation, this recipe is perfect for neighborhood gatherings, lunch plates, and family celebrations. For another crowd-pleasing sushi option, try our Layered California Sushi. For a different local take on this favorite, explore Pan Sushi from Foodland.
Rate This Recipe:
Pan Layered Sushi
Ingredients
- 5 c. cooked rice
Sauce:
- 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
- Line a 9×13-inch pan with double waxed paper or parchment paper.
- Set aside.
- Have a 2nd 9×13-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.
How To Serve:
- For service: Optional to cut sushi into desired shapes.
- Approximately 30, 2-inch squares. Or do not invert and simply spoon out of the pan for service.