Art by Alan: 2011

Sunday, May 08, 2011

imi crab pie

A lil recipe that i shared w some folks. Thought I would post this up:

Here is a reply that I got about the recipe.

That's oshizushi, American style, delicious.

Oshizushi means pressed sushi.

I make a version with smoked salmon, cream cheese, cucumber, and lemon.

Will have to try the Alan version, sounds very tasty with the furikake.

From: Alan Bayudan
Sent: Tuesday, May 03, 2011 7:01 PM

Subject: Sushi "Casserole" Recipe

Whats up? I added some folks to the mix who may be interested in this recipe. Guys, feel free to try and share this recipe!

I actually heard about this dish from a family friend; it's fun to make and easy to serve. Great dish to serve at parties, bbq's, and etc. You can get all of the ingredients from a Japanese market ie: Nijiya/ and most Asian market's. This is basically how I made it. Here is my attempt at writing out the recipe.

Sushi Casserole or Crab Casserole (you can call it any name you like)

Ingredients:

1 package imitation crab meat (find this in the refrigerator section)

2-4 tbs mayonnaise (you can add more or little if you prefer)

1/4 cups or less of Yamamoto Yami (shredded seaweed) Momi Nori seaweed (plain or teriyaki)

2-4 tbs Rashima brand "Furikake" Traditional blend (sesame and roasted seaweed) seasoning (this is what I used, and you can find it at Nijiya)

2-3 tbs Tamanoi Sushinoko sushi rice seasoning packet (yellow packet) - (they should have this at Nijiya but ask the clerk if you can't find it -- link --

http://www.amazon.com/Tamanoi-Sushinoko-Sushi-Powder-Vinegared/dp/B0009ZGJCY)

I'm not sure about how much rice you need so maybe 1 to 2 cups? any type of short grain white rice (sushi grade or calrose works too) Make enough to fill the bottom of a

casserole dish or party tray.

Allow at least 1-1 1/2 hr to make. It taste's a lot better when you make it the day of the event. And it will keep well in room temperature.

1. Cook the rice. Finely chop up the imitation crab and mix with mayonnaise. Taste to see if you need to add more. Set crab mixture aside.

2. Once the rice is cooked, season rice with Tamanoi Sushinoko packet. The packet has all the directions on how to make the rice.

3. Grab a casserole platter/deep serving tray and get your rice ready, crab mixture, shredded seaweed and Furikake seasoning in hand. You will start to form the layers.

4. Put a bottom layer of sushi rice into the casserole tray, make sure its nice and even. Once your are happy with the thickness of the rice, start to season it with the Furikake mixture on top of the rice; not to much as you will add more on top of the crab. Next, I added a layer of the Momi Nori shredded seaweed on top), evenly spread.

After that, start to spread the crab mixture on top, make sure it's evenly spread. Lastly put more of the Furikake mixture on top for the finish.

So the layering goes like this:

From top to bottom

Furikake

Crab mixture

Shredded seaweed

Furikake

sushi rice

And that's basically it! The measurements arent exact, so taste it to make sure it tastes alright. If you want you can add soy sauce to the crab mixture. It's best served with a serving spoon otherwise the rice and Nori will fall through the fork! Haha

I hope this recipe helps. I think I got everything in. But let me know if you have any questions.

Feel free to share this recipe to whomever might be interested. Have fun!

Thanks

Alan

From:
Sent: Monday, May 02, 2011 12:13 PM
To: Alan Bayudan
Subject: BBQ this wknd - Sushi "Casserole" Recipe

Hey Dude,

Don't know if you're coming to my BBQ this weekend, but I was gonna try to make a sushi casserole type thing like you made for the A* thing.

What goes in the crab mix on top? Is it just Mayo? And did you make Sushi Rice for the bottom part? That stuff was bomb man I don't want to make a bunk one if I try it out…

Lemme know if it's a secret family recipe and I'll lay off LOL.

Thanks,