Spicy Tuna Pan Sushi No Rolling Recipes

Steps:

• Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
• Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
• To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
• Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

Steps:

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

Steps:

• Bring 1 ? cups water to a boil over high heat. Add rice and 1 teaspoon salt. Stir and cover. Reduce to low and steam until rice is very tender, about 20 minutes. Let sit an additional 5 minutes. Uncover and fluff with a fork.
• Cut twelve 5-inch squares of parchment. Center one square over the cup of a 12-cup muffin tin. When rice is cool to the touch but still warm, spoon 2 rounded tablespoons into paper. Using wet fingers, press rice on the bottom, against, and up the sides of the muffin tin to form a rice cup. Repeat with remaining rice and additional pieces of parchment. You should use entire portion of steamed rice.
• Combine ahi tuna, cucumber, avocado, scallions, and rice wine vinegar in a large bowl. Gently fold to combine. Divide mixture among rice cups. Top with sesame seeds and toasted nori, and serve immediately, with soy sauce, wasabi, and ginger.