Shaka Shaka (Baked Sushi with Mayonnaise)

Meal Type

Cuisine

Demonstrated by: Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant.
Cherry Blossom Festival Recipes on January 1, 1997.

Ingredients:

Preheat electric oven to 450°F.
Cut the 12 oz of white fish into 24 thin, 4-inch strips.
Cut the remaining 4 fish fillet into 4 thin strips each.
Lay 1/2 sheet of nori on a flat surface.
Place 6 strips of white fish, side by side, crosswise on nori.
Using the side of a knife, lightly tap fish strips on nori.
Turn nori over, spread with 1 tablespoon mayonnaise and place 1/4 of the crab, 2 shrimp, 1 strip each of the salmon, white fish, ahi, hamachi, and 1 slice of avocado on nori.
Roll ingredients inside nori, with white fish on the outside.
Make 3 more rolls.
Cut each roll crosswise into 4 pieces.
Place pieces, cut side up, in a baking pan.
Bake for 5 minutes.
Combine the remaining 1/2 cup mayonnaise and tobiko; place a heaping teaspoon on each piece of sushi.
Bake for 3 more minutes, or until sauce turns golden brown.

Make 4 servings.

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