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Monday, May 25, 2020

 Ever since Metro Manila has been in a lockdown, people are craving for sushi and sashimi and even rolls. The fact that raw dishes are quite easy to contaminate, my family and I would only get outside food that we could reheat before eating. Just to be safe. A dish that came in handy during the lockdown would be SUSHI BAKE.
 It's basically a make your own california maki. It's quite easy to make. Ingredients are easy to find especially if you're near a Japanese market store. Sometimes, Korean shops have these items too.
 To start off, you will need a lb of imitation crab or kani sticks, nori or seaweeds, 3/4 cups japanese mayo like kewpie, 3 cups of cooked rice, furikake for seasoning, 1/2 cup sour cream, and sriracha (optional). You could also have some extra seaweeds or nori wrappers and sweet mango slices. If you want it to be more special, add some ebiko or those little orange eggs that you see.
 Mix together the crab, japanese mayo, sour cream, and some furikake. In a casserole dish or baking pan, spread a layer of cooked rice up to a little below the halfway mark. Don't over do it because you could get really full easy. Add furikake on top and a sheet of nori just to cover it up. Then, spread the mixture that you just mixed. Add the ebiko on top. Broil for a few minutes until the topping is browned. Once done, you could serve it as is or get a little bit then place it in a nori wrapper. Add mangoes and dip into soy sauce. Here, you have your very own SUSHI BAKE. For sure, you can mix and match different toppings as well. I'm thinking of adding some uni to the mix too and maybe cheese.  
Here's an extra. If you have tons of kani or imitation crab sticks, just egg wash them and put some panko breadings. Add nori or seaweed in the middle then deep fry. You then got your very own KANI FRY. Easy.

Disclaimer: Wrote this based on my experience. Bought and made such.
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Written by Lovely

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