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Sushi Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.9212
Energy (kCal)1075.8933
Carbohydrates (g)10.649
Total fats (g)92.0383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well. | 3. Spread cooked rice onto 9X13″ pan (tip: pat into pan with wet hands). | 4. Spread crab/shrimp mixture over the cooked rice. | 5. Spread Tobiko over mixture, then sprinkle Furikake over the dish. | 6. Bake at 375 degrees for about 15 to 20 minutes. | 7. To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 3 cups cooked 201.7333 0.0 44.88 1.1333
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    crabmeat 1 lb chopped 201.7333 0.0 44.88 1.1333
    baby shrimp 1/2 cooked chopped 201.7333 0.0 44.88 1.1333
    tobiko 8 ounces 201.7333 0.0 44.88 1.1333
    furikake rice seasoning 1 201.7333 0.0 44.88 1.1333
    nori 10 -20 roasted 201.7333 0.0 44.88 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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