Hawaiian Mango Pineapple Sushi Bake
#JustAddSalsa #SamsFreshSalsa #CheckTheLabel
#samssalsarecipechallenge
Being chosen as 1 of 30 blogger to take Sam’s Fresh Salsa recipe challenge had me thinking outside the box, or should I say outside the salsa container. I love love love sushi and wanted to find a way to bring sushi and salsa together.
My third daughter just got married and was in Maui for her honeymoon when she sent me a picture of her breakfast, Loco Moco with SPAM. I told her how I have always wanted to try that. What caught my eye was the SPAM, which is used widely in Hawaiian dishes. My brain went to work and Hawaiian Mango Pineapple Sushi Bake was born.
A couple years back there was a trend on the internet, Sushi Bakes. Most of the recipes called for imitation crab, salmon or ahi tuna. The idea is to layer sushi ingredients into a casserole dish and bake it. My thoughts were to create a layered Hawaiian inspired sushi bake.
Sam’s Mango Pineapple Fresh Salsa plays a huge part in this new creation. Once the casserole is baked, it can be served with lots of fun sides like pickled ginger, wasabi paste, seasoned cucumbers, avocado slices, soy sauce and toasted nori sheets.
READY, SET, GO!
What’s the challenge and what do I win?
One Grand Prize Winner: $1,000 Cash Prize
One Entree Category Winner: $500 Cash Prize
Be fresh and get out of your comfort zone! We are looking for inspiring recipes that are packed with wonderful flavors and aromas made with our fresh salsas that will leave us saying WOW!
One Appetizers Category Winner: $500 Cash Prize
Say goodbye to nachos, chips, and salsa! This is your time to shine; we are looking for original recipes using our mouthwatering fresh salsas that are inventive and delicious that leaves all your culinary skills on the kitchen counter.
THE WINNERS OF THE SAM’S FRESH SALSA BLOGGER RECIPE CHALLENGE WILL BE DETERMINED BY JUDGING ALL QUALIFYING ENTRANTS’ SUBMISSIONS BASED ON THE FOLLOWING CRITERIA:
TASTE: 50%
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Does this recipe taste great with every bite?
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Would you want to make this recipe repeatedly based on taste alone?
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Does it contain interesting, yet gratifying flavor combinations?
VISUAL APPEAL: 25%
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Does the recipe show well in a plate or bowl?
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Do your eyes make you want to eat this recipe — even before you smell or taste it?
CREATIVITY: 25%
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Does your recipe show originality?
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Is this recipe reflective of unique twists to ingredient usage?
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Have you incorporated your personal touch to this recipe?
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TO AID IN THE CREATION OF MY RECIPES I RECEIVED THE FOLLOWING SAM’S FRESH SALSA PRODUCTS FROM THE COMPANY:
6 containers of Sam’s Fresh Mild Salsa
6 containers of Sam’s Fresh Medium Salsa
And 6 containers of Sam’s Fresh Mango Pineapple Salsa
This quote from Sam’s website says it all about their dedication to making a quality product. “Sam’s™ Fresh Salsa is your answer to real ingredients, freshness, and guaranteed quality. We pride ourselves on using zero preservatives or additives and provide a delicious product that’s versatile to all your meals or dipping adventures! With Sam’s you’ll feel good about what you’re eating.”
Just look at all of the fresh mango and pineapple in this salsa. The flavor is balanced and not to spicy. I drained the salsa so I could use some of the liquid for the spicy mayo drizzle on top.
Sushi rice is so easy to make. I use Calrose rice which is a typical rice used for sushi. I also used store bought seasoned rice vinegar in the rice. It’s just one way of saving a step but rice vinegar with sugar added to it is an option that is great too.
THIS RECIPE CALLS FOR KEWPIE MAYO, CAN REGULAR MAYONNAISE BE USED?
Yes, you sure can but I highly encourage you to try to use it. Some local grocery store carry it in the Asian isle but if you have an Asian grocery store near you, go shopping! Kewpie is a Japanese mayonnaise. It is made with egg yolks versus regular mayo being made with whole eggs. It also has a creamier and sweeter flavor.
The warm sushi rice is sprinkled with Furkake seasoning. Is it necessary? YES Furkake is a seasoning mix that is nutty, salty, savory with a touch of seaweed. There are several types of Furkake, I choose the one for rice. This seasoning adds a umami flavor that makes this casserole sing sushi!!!
Warm sushi rice goes in an 8 x 8 casserole dish, sprinkle on the Furkake and then top with the kewpie mango pineapple salsa and SPAM mixture. Top with more of Sam’s Mango Pineapple Fresh Salsa and edamame.
The dish is baked for 15-18 minutes or until the topping begins to bubble around the edges. When removed from the oven, finish with a little more Furkake and the spicy kewpie mayo drizzle.
The flavors are spicy, sweet and savory. The edamame adds a nice bite. Each scoop can be unique. Put the bake in a piece of toasted nori, add a slice of avocado and enjoy!! Then go back for more! LOL
WHERE CAN I FIND SAM’S FRESH SALSA NEAR ME?
You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!
FOLLOW SAM’S FRESH SALSA ON SOCIAL MEDIA FOR MORE INSPIRING RECIPES
Website: https://samssalsa.com/
Facebook: https://www.facebook.com/SamsOriginalFreshSalsa
Instagram: https://www.instagram.com/samsfreshfood/
Check out my other entry for the Sam’s Fresh Salsa Bloggers Recipe Challenge…One Pot Mexican Pasta Dish
Hawaiian Mango Pineapple Sushi Bake
Number of servings: 8
Hawaiian Mango Pineapple Sushi Bake, a fun appetizer that everyone will love. Sam's Mango Pineapple Fresh Salsa is blended with SPAM, cream cheese, sriracha and kewpie mayo. Baked in the oven until bubbly and warm then served with nori sheets and extra sides.
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
Instructions
- 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.
