Hawaiian Mango Pineapple Salsa Sushi Bake
Original Recipe by The Prize Of Cooking
2022 Entrée Winner of Sam’s Fresh Salsa Blogger Recipe Contest!
PREP TIME
10-15 minutes
COOK TIME
18 minutes
SERVES
8 people
INGREDIENTS:
1-12 oz. Sam’s Fresh Salsa Mango Pineapple, drained with 1 tbs. liquid reserved
6 oz. canned SPAM, cut into small dice
8 oz. cream cheese, room temperature
1/4 cup plus 2 tbs. Kewpie mayonnaise, divided
2 tbs. Sriracha sauce, divided
1 1/2 cup medium grain rice (Calrose rice was used)
1 1/2 cup water
2 tbs. seasoned rice vinegar for sushi
3/4 cup frozen and shelled edamame, thawed
4 tbs. rice furkake seasoning, divided
Toasted nori sheets, see notes
OPTIONAL:
Avocado slices
Pickled ginger
Wasabi paste
Soy sauce
Seasoned cucumber slices
DIRECTIONS:
After draining the Sam’s Fresh Salsa and reserving 1 tbs of liquid, measure and set aside 1/2 cup of the salsa for topping the dish before baking.
In a large mixing bowl blend together the remaining drained Sam’s Fresh Salsa, diced SPAM, cream cheese, 2 tbs. Kewpie mayonnaise and 1 tbs. Sriracha sauce. Set aside.
In a small bowl prepare the spicy drizzle by blending together the remaining 1/4 cup Kewpie mayonnaise, 1 tbs. Sriracha sauce and the 1 tbs. reserved Sam’s Fresh Salsa drained liquid. Transfer to a small zip lock bag and refrigerate until the dish is baked. (Make a small snip in the corner of the bag when ready to drizzle)
Prepare the rice by washing in water and draining until the water runs clear. This is a very important step to help the rice not become sticky. Cook the rice with the water in a rice cooker or your choice of method.
When the rice is cook and still warm, drizzle on the seasoned rice vinegar and toss to blend. (Taste the rice and make sure the seasoned rice vinegar is to your liking, some people like a little more added to the rice. Start light, toss and taste.)
Heat the oven to 400 degrees.
Press the seasoned cooked rice in an 8 x 8 casserole dish. Wet fingers with water as needed to avoid sticking.
Sprinkle the rice with 2 tbs. of the rice furkake seasoning. Top with the salsa, SPAM, cream cheese mixture.
Sprinkle the remaining drained 1/2 cup of Sam’s Fresh Salsa over the casserole.
Top with the thawed edamame and bake for 15-18 minutes or until the edges of the casserole begin to bubble.
Remove from the oven and sprinkle with the remaining 2 tbs. of rice furkake and drizzle with the spicy topping.