Layered Pan Sushi


Let’s pretend for a moment that I haven’t completely overdosed on my kids’ Halloween candy this week, and make something that doesn’t fall into the dessert category.

This layered pan sushi is a crowd-pleaser. It is quick to prepare and easy to serve, making it a great dish for parties and potlucks. No sushi-rolling necessary. Layers of sticky rice and crabmeat provide the base, topped with salty and savory furikake and unagi sauce. Mmmm…

In Hawaii, every grocery store stocks the necessary items. If your store doesn’t have basic Asian ingredients, you may need to search around for tobiko. You can find unagi sauce with the hundreds of bottled Asian sauces, or make your own at home (recipe here). I recommend not skipping the unagi sauce, because it really does complete the dish.

Eat this on its own as a main dish, or as a side to some teriyaki chicken.

Layered Pan Sushi

print this recipe

3 cups rice, cooked
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
1/2 tub of tobiko (orange sushi roe)
About 12 sticks of imitation crabmeat, shredded
1/2 cucumber, diced or thinly sliced into matchsticks
Furikake for garnish
Green onions for garnish (optional)
Unagi sauce (optional)

In a medium bowl, mix mayonnaise, yogurt or cream cheese, tobiko, crab meat, and cucumber. Press rice in an even layer in a 9×13-inch pan. Spread crab mixture into an even layer on top of rice. Sprinkle green onions and furikake on top. Drizzle with unagi sauce. Broil for a few minutes until top is bubbly. Serve with seasoned nori.

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