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

  • scallions
  • avocados
  • mayonnaise
  • oyster sauce
  • rice vinegar
  • salmon
  • mirin
  • nori sheets
  • sambal oelek
  • cooked white rice
  • dried shiitake mushrooms
  • Thai sweet chile sauce
  • shoyu
  • toasted sesame oil
  • masago caviar

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

  • 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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