Ingredients
170g salinas (tinapa), deboned and flaked
2 cups rice, cooked
200g easy-melt cheese, shredded
1 big ripe mango, cut into thin strips
1 cucumber, cut into thin strips
Japanese mayonnaise (for drizzling)
1 sheet nori (seaweed), cut into strips
10 tbsp vinegar
3 tbsp brown sugar
1 tsp salt
1 tsp ground black pepper
How to Prepare
1. Cook and season the rice
>While the rice is cooking, prepare the seasoning: in a small bowl, dissolve vinegar, brown sugar, ground black pepper, and salt. Stir until fully dissolved.
>Once the rice is cooked, let it cool for 15 minutes.
>Gently fold the vinegar mixture into the rice until evenly seasoned. Spread the rice into a greased baking dish or foil tray, pressing lightly to form a flat base.
2. Layer fresh toppings
>Arrange the mango and cucumber strips evenly over the rice.
3. Add cheese
>Sprinkle the shredded easy-melt cheese on top.
4. Bake
>Preheat oven to 180°C (350°F).
>Bake the tray for 10–12 minutes, or until the cheese melts and bubbles.
5. Finish with garnish
>Drizzle Japanese mayo on top.
>Top with flaked tinapa.
>Add nori strips for flavor and crunch.
6. Serve
>Scoop a portion of the sushi bake, place it on a roasted nori sheet, and enjoy!
