TUNA KANI SUSHI BAKE


Ingredients:

4 cups cooked Japanese rice
3 tbsp cane vinegar
1-1/2 tbsp sugar
5 pc 8x8 inch nori sheets, 1 sheet cut into 16 small squares and the remaining sheets, each cut into 4 squares
2 (185 g each) cans SAN MIGUEL DEL MAR TUNA IN VEGETABLE OIL
8 pc kani sticks, shredded
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1/4 cup Japanese mayonnaise or MAGNOLIA REAL MAYONNAISE

Procedure:

  1. Preheat oven to 350°F.
  2. In a bowl, combine rice, vinegar, and sugar. Mix well and set aside.
  3. In a 8x8x2 inch ovenproof pan, add half of rice making sure layer is even. Add nori sheets (16 pc squares) then top with the rest of the rice. Evenly spread then set aside.
  4. Combine tuna, kani, cheese, and mayonnaise in a bowl. Spread on top of the rice and bake for 15 minutes or until cheese has melted and slightly browned.
  5. 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:

  • An oven toaster can be used instead of an oven. Adjust pan size to fit toaster. Bake for 5 minutes in the oven toaster or until top has browned.
  • Top with tobiko (fish roe) on top for texture and color.
  • Add Furikaki on top of mixture for added color and taste.

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