HOTDOG KANI BAKE

Ingredients:

3	tbsp	cane vinegar
1	tbsp	sugar
3	tbsp	sesame oil
4	tbsp	cooked Japanese rice
1/2	tbsp	iodized fine salt
6	pc	8 x 8 inch nori sheets, 1 sheet cut into 16 squares, 4 sheets each cut into 4 squares and the remaining sheet shredded into thin strips
6	pc	PUREFOODS TENDER JUICY HOTDOG JUMBO, sliced 1 inch thick
8	pc	kani sticks, shredded
1 (185 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated
1/4	cup	Japanese mayonnaise
2	tbsp	furikake (Japanese rice topping)

Procedure:

Preheat oven to 350oF. In a bowl, combine vinegar, sugar and sesame oil. Mix until sugar is dissolved. Add rice and mix well. Set aside.
In an 8x8x2 inch ovenproof dish, add half of rice and flatten, making sure layer is even. Arrange 16 pc nori squares then top with the remaining rice. Evenly spread and then set aside.
Combine hotdogs, kani, cheese and mayonnaise in a bowl. Spread on top of the rice and bake for 15 minutes or until cheese melts and has slightly browned. Top with furikake and nori strips.
To serve, place about 1 portion sushi bake on each square nori sheet.

Makes 16 pieces.

(Yield: 1 square baking dish/16 pc)

Tip/s: