Sushi Baked sa Kawali
A quick and easy stovetop version of sushi bake with creamytuna-crab topping over seasoned rice, cooked entirely in a kawali (pan).
Ingredients
Seasoned Rice
- 4 cups rice rinsed and cooked in a kawali
- 1 tbsp fish sauce
- ¼ tsp salt
- ½ tsp sugar
- 1 tbsp vinegar or rice wine
- 1 tbsp sesame oil
Topping Mixture
- 1 canned flakes-in-oil tuna drained
- 5 pcs imitation crab sticks shredded
- 1 bar cream cheese softened
- ¼ cup kewpie mayonnaise
- 1 tsp sugar
- ¼ tsp salt
- ½ sliced mango
For Serving & Garnish
- Nori seaweed sheets
- Additional sliced mangoes for topping
- Kewpie mayonnaise for drizzling
- Sriracha sauce optional, for spice
Instructions
Cook the Rice:
- In a kawali, cook the rinsed rice until half-cooked.
- Add fish sauce, salt, sugar, vinegar, and sesame oil.
- Mix until well combined, lower the heat, and finish cooking until rice is tender and flavored.
Make the Topping:
- In a bowl, combine drained tuna, shredded imitation crab, cream cheese, kewpie mayonnaise, sugar, salt, and sliced mango.
- Mix until creamy and well blended.
Assemble the Sushi Bake:
- Spread the cooked seasoned rice evenly in the kawali.
- Add the tuna-crab mixture on top of the rice.
- Cover and cook on low heat for 3–8 minutes until warmed through.
Add Toppings:
- Top with extra sliced mangoes.
- Drizzle with more kewpie mayonnaise and sriracha sauce if desired.
- Serve with nori seaweed sheets for scooping.