Save my recipe for a Sushi Bake! 4 wild Alaska pollock fillets, 6oz of surimi (imitation crab) also made from wild Alaska pollock,1/3 cup sliced green onions, 3 tbsp kewpie Mayo, 3oz cream cheese and 1/2 tsp salt. 4 cups of cooked short grain rice, 1 tbsp mirin, 1 tbsp sesame oil and 1 tbsp fruikake. Spread seafood mix over rice and bake in the over at 350F degrees for 40 minutes #sushibake | My Healthy Dish
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Save my recipe for a Sushi Bake! 4 wild Alaska pollock fillets, 6oz of s…
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FacebookMy Healthy Dish
🔥🦀 Hot take: Alaska Pollock surimi seafood makes the BEST crab Rangoons. Here’s why: ✨ Sustainably sourced from U.S. waters—so you can snack with a clear conscience. 💪 Lean, clean protein that delivers big flavor without the heaviness. 😋 Perfect texture for that creamy, crunchy, can’t-eat-just-one bite. 🌊 Wild Alaska Pollock = mild, versatile, delicious every time. Crispy wonton. Creamy filling. Ocean-friendly goodness. Tell me a better combo…I’ll wait. 😌 #WildAlaskaPollock #SurimiSeafood
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🔥🦀 Hot take: Alaska Pollock surimi seafood makes the BEST crab Ra…
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As requested, we have brought hot pot back to you. We have snow crab, pollock, baby bok choy, ramen, corn, beef, potatoes and eggs. This was hard because we don't have hotpot close to us in Delaware... so we had to improvise. We also have couple's court this episode, where we bring our beef to youtube LOL. | Tae and Lou
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