Spicy Tuna Sushi Bake & Teriyaki Chicken Sushi Bake

I failed the first time I made sushi bake, so I was kinda apprehensive about this. Added surimi or imitation crab meat since the kids may not want a fully tuna sushi bake, plus it gives a smoother texture. The recipe uses full tuna and avocado, so I used this recipe lightly to tweak to my own.

Tuna Sushi Bake

1 1/2 cups sushi rice

Sushi vinegar as per the bottle's instructions

3 chunky tuna cans (Ayam brand)

1 packet of imitation crab meat, boiled and shredded

5 tbsp Japanese mayo

1 tbsp sriracha sauce

3 tbsp mentaiko mayo

Teriyaki Chicken Sushi Bake

1 1/2 cups sushi rice

Sushi vinegar as per the bottle's instructions

500g chicken boneless thigh, cut into small pieces

1 inch ginger, pound

Teriyaki sauce for marinate and for frying

Season the top with furikake, sliced seaweed, Japanese mayo and mentaiko mayo. These are a must. Broil or grill for about 8 minutes.

These turn out yummy! All the Japanese ingredients were bought on Shopee, from a Malaysian provider.

Comments

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Wake Up and Smell the Cake

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