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Sushi Bake Preparation

  • Sushi Rice 500.0 g
  • Water 750.0 ml
  • Kani Crab Stick, shredded 120.0 g
  • Carrots, julienned 60.0 g
  • Cucumber, julienned 60.0 g
  • Cream Cheese 30.0 g
  • Japanese Soy Sauce 30.0 ml
  • Rice vinegar 15.0 ml
  • Ripe Mango, diced 60.0 g
  • Sesame seeds 5.0 g
  • Furikake Seasoning 2.0 g
  1. Sushi Bake Preparation

    20 minutes
    1. In your rice cooker, combine the rice and water
    2. Cook rice until the switch turns off to keep warm.
    3. Add and assemble the topping to your liking and let it steam for 10 minutes.
    4. Garnish with toasted sesame seeds and furikake seasoning. Best eaten with nori sheets.