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 !
5 c. cooked rice
½ c. sugar
½ 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)
Line a 9x13-inch pan with double waxed paper or parchment paper. Set aside. Have a 2nd 9x13-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.
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.