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Shaka Shaka Seafood Casserole
Demonstrated by: Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant
2 lb assorted seafood
(white fish, salmon, tuna fillet, crab, and shrimp)
1/2 cup chopped onion
1/2 cup chopped carrots
2 tablespoons chopped green onion
1/2 avocado, diced
Salt and pepper to taste
1 cup mayonnaise
2 tablespoons tobiko (flying fish roe)
Nori (dried seaweed) pieces
Preheat electric oven to 350 F. Cut seafood into bite-sized pieces; place in a large bowl. Add chopped vegetables and avocado. Season with salt and pepper. Add 1 cup of the mayonnaise and tobiko, mix well. Put in a 9-inch pie plate or casserole dish. Top with nori pieces. Bake for 20 to 25 minutes. Makes 4 to 6 servings.
Cherry Blossom Festival Recipes 1/1/1997