Sushi Bake w/ Avocado & Mango

I decided not to make a recipe video for Sushi Bake because there are so many recipe videos for it. Instead I will just share my recipe with you. I am not a fan of too much mayonnaise and cream cheese, that just sounds too creamy for me. If you're the same then you might just like my version. It's simple and the ingredients are easy to find. It's also loaded with avocado and sweet mango. 

Ingredients

454g Kani (imitation crab)

4-5 large shrimp (1/4 cup minced)

1/3 cup Kewpie mayonnaise (Japanese Mayo)

1 green onion

1 tbsp soy sauce

1/2 tsp sesame oil

1/2 tsp sriracha 

2 tbsp Seto Fumi Furikake

Nori Furikake

Roasted Seaweed Sheets 

Rice

2.5 cups sushi or extra fancy grade rice

3 tbsp rice vinegar

1/4 tsp sesame oil

pinch of sugar

pinch of salt

Preparing the rice

1. Rinse and clean 2.5 cups of rice until the water runs clear. Add 4.5 cups of water and cook in a rice cooker. Or measure the filipino way and make sure the water is right up to your middle fingers first joint. 

2. Once the rice is done cooking transfer to a large bowl and allow to cool slightly. In a small mixing bowl add the rice vinegar, 1/4 tsp sesame oil, pinch of sugar and salt, mix till salt is dissolved. Pour onto the rice and mix until well combined throughout the rice. Set aside.

Preparing the sushi mixture

1. Dice the kani (imitation crab) into small pieces. In a large bowl add the diced kani.

2. Mince the shrimp very finely and add to the bowl.

3. Dice the green onions finely and add to the bowl. Save some of the green parts for garnish. 

4. Add the kewpie mayonnaise, sriracha, soy sauce, sesame oil and the 2 tbsp of Seto Furikake. 

** Do not substitute the kewpie mayonnaise for regular mayo, it doesn't taste the same.

** You don't have to use Seto Furikake, however it does add extra flavour

5. Season with just a pinch of salt and some black pepper. Mix until well combined. 

Assemble 

Optional: make 2 small 6x9 pans (as shown in pictures), perfect for sharing or make in a 9x12 pan

Preheat oven to 350 degrees

1. If you are making 2 small pans, separate the rice and sushi mixture into 2 equal parts. 

2. First add the rice to the bottom of the pan and push down slightly with the back of a spoon. Sprinkle with Nori Furikake until it covers the rice. 

3. Then add the sushi mixture and spread evenly on top, smooth down with the back of spoon as well. 

4. Sprinkle more of the Nori Furikake on top until it covers the sushi mixture.

5. Bake in the oven for 15mins just until the shrimp is cooked. 

If you are giving away a pan, you can store in the fridge and give your friend baking instructions. 

** if you are making 1 large pan 9x12pan, same directions without separating mixtures =) Bake for 20mins since it is larger. 

Topping for the Sushi Bake

1. Cut an avocado in half and remove the seed. Peel the skin and slice the avocado thinly. Set aside.

2. Cut a mango along the sides of the seed until you have 2 cheeks of mangoes. You can scoop out the mango and cut into small dice. 

3. With the remaining green onion greens, cut into small dice. 

Putting it all together

1. Remove the Sushi Bake from the oven and allow to cool slightly. 

2. Layer the avocado on top.

3. Sprinkle the diced mangoes on top. 

4. Sprinkle the green onion greens

5. Sprinkle just a little bit more Nori Furikake

How to Eat

1. You can pre-cut lines in the tray and scoop onto a small piece of Roasted Seaweed sheet.

2. Or you can just use a spoon and scoop onto a Roasted Seaweed sheet.

Enjoy! It's highly Addicting!!