Go Back
+ servings
0 from 0 votes

Firecracker Broiled Pan Sushi

A take on a Sushi Bar favorite. There is something to be said about the goodness of mayonnaise. A traditional sushi rice, prepared local family style of course, in a pan. It is topped off with a wonderfully rich seafood mixture and broiled to perfection.
Feel free to change out the topping ingredients, switching for your favorites. I have seen a version with lobster!
Prep Time30 mins
Active Time7 mins
Total Time37 mins
Course: Appetizer, Side Dish
Cuisine: American, Hawaiian
Keyword: mayonnaise, sushi rice, rice seafood, lobster
Yield: 8 Servings.
Author: Deirdre K Todd


  • 3 c. cooked rice
  • 2/3 c. sugar
  • 1/2 c. vinegar
  • 1 tsp. salt
  • 1 (1.9 oz) bottle nori furikake
  • Korean-Style seasoned nori (seaweed sheets)


  • 3 tsp. sriracha hot sauce mixed with ¼ c. mayonnaise


  • 6 dried shiitake mushrooms, soaked, stems removes, coarsely chopped
  • 3 stalks green onion, chopped
  • 1/4 lb. imitation crabmeat or 3 oz. grated kamaboko
  • 1/4 lb. bay shrimp
  • 1/4 lb. scallops, parboiled, coarsely chopped
  • 2 c. mayonnaise, as needed
  • 2 TB tobiko (flying fish eggs)


  • In a saucepan over medium high heat; combine sugar, vinegar and salt.
  • Remove from heat; stirring until sugar and salt have dissolved completely.
  • Mix mixture into cooked rice.
  • Transfer rice into 9x13-inch glass baking dish.
  • Set aside.
  • In a mixing bowl; combine topping ingredients; adding mayonnaise as needed.
  • Sprinkle furikake over rice.
  • Spoon seafood mixture onto rice; gently spread out evenly.
  • Broil 5-7 minutes until browned and bubbly.
  • In a small mixing bowl; combine sriracha and mayonnaise.
  • Transfer into a squirt bottle (I re-use my sriracha bottles).

How To Serve:

  • For service: Squirt mayonnaise mixture over top of sushi.
  • Spoon rice onto seasoned nori sheets.
  • Serves 8-10.
  • We sometimes enjoy this as an entrée served alongside stir fried vegetables