Pan sushi dynamite from Cook Real Hawai'i (page 47) by Sheldon Simeon and Garrett Snyder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aimeekitty on March 26, 2025

    LOVE THIS.

  • ozzzzzz22 on January 20, 2025

    Really great recipe. I accidentally grabbed nori that had a thin coating of wasabi powder, which gave everything a little kick, and which honestly I would do again if I could find it. One other note for when buying nori - the packages often contain fewer sheets than you'd guess so either confirm the amount or buy more than you think you need. I bought what looked like a decently full package and it ended up containing 9 little squares. I used half the mayonnaise (kewpie) as others suggested and I can't imagine that using more would've made it any better (it likely would've made it too mayonnaise-y). I also subbed canned smoked mackerel for the canned salmon and it was great. Didn't have Thai sweet chili sauce so I used a bit of hoisin instead for sweetness. The recipe for the sweet soy glaze you drizzle over the top makes a lot and if you use it all it kind of smothers everything (unless maybe you use a big pan with more surface area?). I'd probably make a bit less next time.

  • cheezacooks on August 19, 2024

    Have made this a few times, I usually just have the sushinoko powder for the sushi rice, since it saves time and makes it so that the rice isn't super wet. Versatile recipe that can edited to fit what you want and have on hand. Used a full onion once which is kind of a lot, so would say stick with half onion.

  • IvyManning on September 11, 2023

    I’ve made this several times. IMHO it’s too much mayo and the soy sauce mixture is good, but it’s very sweet, so I end up using only half.

  • ezwriternc on August 12, 2023

    Made this last night and it was a hit. It makes a heck of a lot for a 9x9 pan. Mine was filled to the brim. I didn’t have any fish roe and it wasn’t missed. I made this for 6 people and we only ate half. I also served Vietnamese spring rolls with peanut sauce from half baked harvest so we had a little variety. All good.

  • anya_sf on March 23, 2023

    My family thought this was awesome. 3/4 c mayo was plenty - could use slightly less. I used fresh salmon and whitefish roe (rather pricey, but what I could find without a special trip). The salmon cooked through under the broiler (fine with us). Sadly, the roe got lost in the mix, so I won't splurge on that again for this. Topped with avocado and maybe half the sweet sauce (seemed like enough), leftovers were still good the next day even though the avocado discolored slightly.

  • Lsblackburn1 on September 25, 2022

    Loved this! Happy I took the suggestion to reduce the mayo- used Kewpie. I served the sauce, green onions and avocado on the side because I knew we’d have leftovers.

  • snoozermoose on September 05, 2022

    I was skeptical but this turned out delicious, even using canned salmon. Even my mayo-hating husband enjoyed it. I reduced the mayo to 2/3 cup, but I think next time I'll reduce it even more to 1/2 cup, as there was quite a bit of mayo. It's very rich and decadent--a little goes a long way.

  • JTelcontar on August 23, 2022

    Made the recipe as written, though we only sliced avocado for individual servings rather than topping the whole dish (2 people = leftovers!). I used canned salmon, which was delicious and a lot cheaper since it is a pantry staple. We ended up just eating with spoons in a bowl, rather than using nori sheets (this was more lazy factor than anything). Leftovers were delicious with some additional fresh avocado the next day. Would 100% make this again and we likely will soon, after we try some of the other recipes.

  • bernalgirl on June 06, 2022

    This is such a crowd-pleaser! There’s so much good flavor going on with the fish mixture, and while his sushi rice mixture seemed sweet, it was perfect in the finished dish. I used sriracha rather than sambal olek for the smooth texture — and next time I’d double the amount. I also held off a bit on the mayonnaise in the fish mixture and topped the finished dish with sriracha mayo. My last change was as to use both tobiko and ikura because my Little adores it, and we all enjoyed the pops of texture the combination provided.

  • EmilyR on April 13, 2021

    My sauce didn't thicken up quite like photographed in the book, but the flavors are all there. A half portion was plenty for 2 with left overs. I've since made this again and opted to make the sauce in the microwave, which may have thickened it slightly too much. Definitely halve the recipe unless you are feeding a crowd.

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