A Fun Fusion Recipe for My First Sponsored Instagram Video

Hey foodies!

I am beyond thrilled to share a unique and delicious recipe that perfectly blends traditional Chamorro cuisine with trendy fusion food—Chamorro Red Rice Sushi Bake! Sushi bakes have taken the food world by storm, and it’s no wonder why. These savory, comforting dishes combine the best elements of sushi with the ease of a casserole. But, how did this unique idea come about? Well, it all started with a little inspiration from our family parties.

If you’re anything like my family, you probably have tons of leftover red rice after every gathering. It’s an iconic dish that everyone loves, but there’s always more than we can finish in one sitting. So, for my first sponsored Instagram video, I decided to turn this delicious leftover into something new and exciting—a sushi bake! This post was not only about effectively using leftovers but also marked my collaboration with ‘Best Foods Mayonnaise,’ which added a rich and creamy touch to the dish.

Ingredients

Here’s what you’ll need to recreate this tasty fusion dish:

• Leftover red rice: The star of the show! This gives the sushi bake its unique Chamorro twist.
• Mayo: To create the creamy layers.
• Seaweed: Perfect for that authentic sushi flavor.
• Green onions: Adds a fresh, crisp bite.
• Jalapeños: For a little kick.
• Imitation Crab: You can also substitute with cooked shrimp or salmon.
• Furikake: A Japanese seasoning that will elevate the dish with umami flavor.
• Rice Vinegar: For a little tang.
• Water: To help mix the vinegar.
• Sriracha Mayo:
  • 1-2 tbsp sriracha (adjust to your preferred spice level)
  • Mayo (as much as needed to balance)
  • 1-2 tbsp honey (for a touch of sweetness)
• Kimchee Mayo: For a different, tangy flavor. Feel free to mix mayo with a bit of kimchee juice if you don’t have the premade version.

Instructions

1. Prepare the Base: Start by spreading a generous layer of leftover red rice at the bottom of your baking dish. If your rice is too dry, gently mix in a bit of water to rehydrate it.
2. Mix the Crab: Shred the imitation crab into a bowl and mix it with the 3/4 cup of mayo, and a splash of rice vinegar and water. This mixture should be creamy and rich.
3. Layer It Up: Spoon the crab mixture over the red rice, spreading it evenly.
4. Add Some Heat: Sprinkle sliced jalapeños and green onions over the top.
5. Sprinkle the Furikake: Generously sprinkle furikake over the entire dish. This will add a delightful savory note.
6. Bake: Pop it into the oven preheated at 375°F (190°C) for about 15-20 minutes, or until it is hot and bubbly.
7. Top and Serve: Once out of the oven, drizzle sriracha mayo and kimchee mayo on the top. Serve with seaweed sheets for scooping and enjoy this amazing fusion dish!

And there you have it—an innovative and mouthwatering Chamorro Red Rice Sushi Bake! This dish is perfect for repurposing leftovers and impressing your Instagram followers.

I hope you enjoy making this as much as I did, and don’t forget to tag me @thefoodieflex in your culinary creations!

Happy cooking!

Ingredients:

• 3-4 cups leftover red rice
• 1 tbsp rice vinegar
• 1 tbsp water, to rehydrate water if needed
• 1 tbsp rice vinegar
• 3/4 cup Best Foods Mayonnaise
• 2 tbsp sriracha
• 2-4 seaweed sheets
• 2 cups imitation crab
• 4 tbsp furikake
• Sriracha Mayo, mixture of 2 tbsp sriracha, 2 tbsp mayo, 1 tbsp honey
• Kimchee Mayo, mixture of 1 tbsp kimchee base, 2 tbsp mayo and 2 tbsp of kimchee juice

After Bake:

• Green Onions, for garnish
• Jalapeños
• Cucumbers, sliced
• Seaweed (nori)

Instructions:
1. With your leftover rice, place it in a baking dish. (If your rice is dry, feel free to add water and microwave with a damp paper towel for about a minute or 2) Add in rice vinegar and mixed well. Pat down rice for a nice even layer.
2. On a separate bowl, mix together imitation crab, honey, Best Foods Mayonnaise, and sriracha.
3. Grab your baking dish with rice and add in furikake for the first layer. Add in your imitation crab mix. Top it with a spread of kimchee mayo and sriracha mayo.
4. Bake dish at 350 Degrees for 15-20 minutes. Garnish with green onions and pair with seaweed, cucumbers, and jalapenos. Enjoy!

Here’s a quick video of how I made this dish! https://www.instagram.com/reel/Cpu0q0IDuF3/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==