Baked Sushi (with tinkered ingredients)
I made Baked Sushi this week and it was a hit. I was not a fan of this deconstructed sushi which made a hit among Pinoys when pandemic struck but some leftover ingredients in my pantry called for it. I made takoyaki for my nephews and after a kilo of Takoyaki Flour, I decided to forego making more and retire the tako pan which make small rounds, like half-inch balls. Flour's gone but I still have the sweet soy sauce and the kewpie mayonnaise, Japanese chili and aonori. In fact, the katsuobushi or the bonito flakes is still here but I will add it on my next sushi bake batch. I also used Hasmin rice because I ran out of Japanese rice and it was a hit because the recent Hasmin is a good bit of stickiness just right for this sushi. I am sharing with you my new-found recipe, as I said in the past, "hunger is the mother of all kitchen inventions," so here it is: Layers: 4 cups Rice 3 pcs cubed Mango 4pcs shredded Kani 1 can cubed Turkey Spam Sauce: 2 cups Cream ch