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 cheese
1 cup Kewpie mayo
1/2 cup Takoyaki sweet sauce

Toppings:
Dashes of Aonori (green laver) 
Dashes of Togarashi (Japanese chili pepper)

Nori Sheets, cut into 2x3 inch rectangles

Cook rice as usual just add a bit of salt and two tablespoons of vinegar. 
While waiting for the rice, prepare baking dishes by lining with a sheet of nori.
Adding about 3/4 inch layer of rice, mangoes, kani and spam and sauce.
Repeat by adding about 1/2 inch rice, then the remaining ingredients.
Top with aonori and togarashi. 

Serve with Cut nori sheets.

P.s. Spoon some baked sushi into the nori sheet and devour! Enjoy








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