Crane bay® kani Kama and spam fried rice
In a large nonstick pan, add half of the butter and garlic to cook 2-3 minutes until fragrant. Add eggs, season lightly with salt and ground black pepper and cook until a soft scramble. Set aside and keep warm.
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HAWAIIAN inspired teriyaki pineapple avocado crane bay® salmon sliders
In a medium to large saucepan, bring frying oil to 360°F. Add tempura shrimp from frozen and cook about 3-5 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels and set aside.
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Classic Hawaiian Poke with Crane Bay® Sashimi Grade Atlantic Salmon, Broken Sushi Ebi and Ikejime Sushi Ebi
In a medium to large saucepan, bring frying oil to 360°F. Add tempura shrimp from frozen and cook about 3-5 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels and set aside.
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Maneki® Value Panko Breaded Shrimp Breakfast Onigirazu
In a large pot, bring frying oil to 360F. Add panko breaded shrimp from frozen and cook about 3-5 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels and set aside.
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Crane Bay® panko breaded shrimp ebi fry sandoitchi (Japanese sandwiches)
Heat 2-3” of oil in a heavy pot until a thermometer reads 350°F. Fry panko shrimp in batches – do not crowd pot. Fry for about 3-4 minutes from frozen. Once temperature reaches 350°F again, continue to cook in batches until all shrimp are done. Set on rack over paper towels to rest.
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Panko breaded steelhead trout loco moco
In a large saucepan, bring oil to 360F to prepare for deep frying. Make steam rice according to rice cooker. Keep warm in cooker when done and until ready to use. Make gravy by adding butter and bacon to a sauce pan. Cook 4-6 minutes until bacon browns. Add A/P flour cook for about 2-3 minutes until fats, bacon, and A/P flour are incorporated. Add stock and continue whisking over medium heat until it thickens. Add Worcestershire sauce and Tobasco.
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Sashimi grade salmon cube poke with
mango rice bowl
Sesame seeds: In a small saucepan, add sesame seeds over medium-high heat and swirl around for about 2-3 minutes until fragrant. Set aside to cool slightly and use when ready. Citrus Ponzu: Bring sugar and vinegar to a boil, stirring to dissolve sugar. Remove from the heat. Add the remaining ingredients, stir to mix, strain and leave in refrigerator until ready to use. Can make ahead and store in refrigerator for up to 7 days.
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All natural cold smoked atlantic salmon poke
In a medium bowl, combine and toss smoked salmon with cucumber, bell pepper, pineapple and shallot. In another small bowl, combine soy sauce, hot sauce, rice vinegar, sea salt and sugar to dissolve. Mix together salmon bowl with sauce bowl and fold in avocados. Garnish with cilantro. Serve immediately.
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Mainland Style Poke
Assemble vegetables at the bottom of the bowl. Then add salmon, sushi ebi and topped with Tezukuri® Tempura Shrimp. Scatter on top some edamame and rice crackers.
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Spam Musubi
Place a piece of spam on top of rice. Add two pieces of Maneki® Value Panko Breaded Shrimp and wrap with a half strip of nori. This can also be wrapped with Maneki® Value Tempura Shrimp.
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Passport Cuisine® Pork Shumai Sliders
Preheat oven to 350°F. In a large pot, bring frying oil to 360F. Add shumai from frozen and cook about 6-8 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat.
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Crane Bay® Yellowfin Tuna Strips Poke Rice Bowl with Wasabi Peas
Take 2 cups of Japanese rice grain and cook according to rice cooker instructions. In a medium plastic bowl, cool down rice by adding sushi seasoned rice vinegar. Set aside.
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Crane Bay® Yellowfin Tuna poke salad with honey citrus ponzu
In a medium bowl, prepare ponzu dressing and set aside. Combine all ingredients and whisk until honey is dissolved. Add tuna to ponzu dressing and let marinate.
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