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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  • If using an oven toaster, adjust pan size and bake covered with foil for 10 minutes. Remove foil and bake further until top has slightly browned.

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.