57 lines
1.4 KiB
TeX
57 lines
1.4 KiB
TeX
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\recipe{Sushi Bake}[Preheat oven to \cunum{400}{F}, get out 8$\times$8/9$\times$9]
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\serves{8}
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\preptime{\cutext{45}{min}}
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\cooktime{\cutext{10}{min}}
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\begin{step}
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\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) salmon
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olive oil
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\SnP
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garlic powder
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\method
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Season salmon with seasonings\\
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Bake until center reaches \cunum{145}{F}, usually in the oven at \cunum{400}{F}
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\end{step}
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\begin{step}
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\cutext{2--3}{cup} cooked rice
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\cutext{2}{EL} rice vinegar
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\method
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Cook up some rice, season with rice vinegar
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\end{step}
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\begin{step}
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\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) imitation crab
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\method
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Add to large bowl, shred, and cut into bite-size pieces\\
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Add cooked salmon \& shred
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\end{step}
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\begin{step}
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\cutext{3}{oz} (\cutext[oz=g]{3}{oz}) cream cheese
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\cutext{1/4}{cup} japanese mayo {\tiny(you can also use the white people kind)}
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\cutext{1}{EL} siracha
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\method
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Add to bowl \& mix\\
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Preheat oven to \cunum{380}{F}
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\end{step}
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\begin{step}
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cooked rice
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seafood mixture
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(optional) seaweed/furikake
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\method
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Spread rice in layer on bottom, optionally add layer of shredded seaweed/furikake and add seafood mixture on top\\
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Bake in oven at \cunum{380}{F} for \cunum{10}{min}
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\end{step}
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\begin{step}
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siracha
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mayo
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(optional) scallions
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(optional) sesame seeds
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\method
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Drizzle with siracha and mayo, garnishing with scallions, sesame seeds, or both\\
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Scoop with seaweed or crackers, better warm but still good cold.
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\end{step}
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