"Making sushi like a California roll or spicy crab roll is sort of an intricate process - even sushi chefs make it look easy when dining at your go-to restaurant. That doesn't mean you have to give up on making sushi right at home, however, as there's a common piece of kitchenware that makes preparing sushi from scratch rather effortless. All you need is a casserole dish to make a batch of "pan sushi.""
"Pan sushi, much like a sushi bake, takes advantage of a casserole dish (or baking pan) to easily combine the recipe's typical ingredients such as rice, fish, vegetables and other additions in a way that's easier to put together. There's no need to dip your hands in a vinegar-water mixture or struggle with rolling everything together tight enough. Instead, with a casserole pan, you can layer the ingredients directly into one dish."
Pan sushi uses a casserole dish or baking pan to assemble sushi ingredients into a layered, sliceable block, eliminating traditional rolling. Sushi rice is prepared and firmly pressed into a lined pan to form a stable base. Proteins, vegetables, and sauces can be mixed together or layered individually, then pressed into the pan, wrapped tightly, and chilled for easier slicing. The block is cut into bite-sized pieces or larger handheld portions and can be served on seaweed sheets. Pan sushi can be served cold or baked warm as a sushi bake and finished with furikake or sesame seeds.
Read at Tasting Table
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