Pan Sushi Dynamite

tastecooking.com

CAMOM

10 dried shiitake mushrooms

⅓ rice vinegar

¼ C sugar

2 TBSP mirin

1 TSP Diamond Crystal (or ½ teaspoon Morton) kosher salt

4 C cooked white rice, warm

1 LB fresh salmon, diced, or 3 (5-ounce) cans salmon, drained and broken in flakes

1 C mayonnaise

½ MD sweet onion, finely chopped

2 TBSP shoyu (soy sauce)

1 TBSP sambal oelek

1 TBSP Thai sweet chili sauce

1 TBSP oyster sauce

1 TSP toasted sesame oil

½ C masago (capelin fish roe)

3 scallions, thinly sliced

2 MD avocados, thinly sliced

¼ C Sweet Soy Glaze (recipe follows)

1 (1-ounce) package dried nori sheets, for serving (cut into 4-inch squares, if necessary)

subheading: SWEET SOY GLAZE MAKES A SCANT ½ CUP:

¼ C shoyu (soy sauce)

¼ C sugar

2 TSP cornstarch

This easy-to-make potluck recipe is a sterling example of local ingenuity. Think of it as a sushi roll without the rolling, or in haole terms: sushi casserole.

The first time I remember having it was when my older brother, Jeremy, started dating Allison, who is now my sister-in-law. Allison’s family is Japanese, so at parties they’d sometimes bring a big pan of vinegar-seasoned sushi rice layered with salmon, avocado, mushrooms, and pickled vegetables. It immediately captured me.

The variations for pan sushi are endless. Some line the pan with sheets of nori. Some alternate layers of rice and fillings, lasagna-style. My method leans simpler: a single layer of rice spread with spicy salmon “dynamite” and topped with scallions, avocado, and a sweet soy glaze, an ode to the flavor-bomb rolls found at American-style sushi bars.

If you’re using canned salmon, broiling the dynamite mixture is optional, but I find it helps marry the ingredients in the sauce. As for the nori sheets, instead of layering them into the rice, I like to serve them on the side so they stay crisp. Scoop spoonfuls of pan sushi onto the dried seaweed and eat it like a hand roll or taco.

Directions at tastecooking.com

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