Recipe Cuisine: Japanese
Theme: One Bowl Wonder
JAPANESE BAKED SUSHI
By: Apple Mendoza
Ingredients
- 2 cups sushi rice
- 2 tbsp OBENTO RICE WINE VINEGAR
- 2 tbsp sugar
- 1/2 tsp salt
- 1 bottle furikake
- 1 ripe mango diced
- 1 medium cucumber sliced thinly and diced
- 1 cup Kani shredded or cut into chunks
- 1/8 cup KEWPIE MAYONNAISE
- A dash of SQUID BRAND FISH SAUCE
- 1/2 tsp liquid seasoning
- 3 eggs (seasoned with salt & pepper)
- OBAP KOREAN ROASTED SEAWEED SHEETS
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- OBAP - ROASTED SEASONED SEAWEED
- KEWPIE - MAYONNAISE
- SQUID BRAND - FISH SAUCE
Method
- SUSHI RICE1. Add water to sushi rice as per packaging instruction. 2. Mix the OBENTO RICE WINE VINEGAR, salt, and sugar in a small bowl. 3. Pour the mixture to the sushi rice and mix until evenly distributed. Cook sushi rice.
- CREAMY TOPPING1. In a bowl, combine the KEWPIE MAYONNAISE, SQUID BRAND FISH SAUCE, and liquid seasoning then mix.2. Add in the chopped Kani and mix. Cook in microwave for 2 minutes.
- SCRAMBLED EGG1. Put 3 eggs in a separate bowl. Add salt and pepper. Whisk and cook thoroughly. Mashed it into small pieces.
- BAKED SUSHI ASSEMBLY1. In a rectangular baking pan, spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Furikake on top of sushi rice until fully covered.2. Add the cucumber, then the scrambled egg. Spread the diced mango afterwards. Add the creamy topping then spread evenly. Sprinkle the remaining Furikake on top. Drizzle with KEWPIE MAYONNAISE.3. Bake at 180°C for 10 minutes. Enjoy by scooping a portion then wrapping it in OBAP KOREAN ROASTED SEAWEED SHEETS.
