The classic sushi mix of kani, salmon and tuna, but baked with cheese. If youre not a fan of these fish, use your favourites instead. This really is a versatile recipe, so sardines, cod, and other tasty fish work just as well. The seasoning is all familiar too, with shakes of oceanic furikake, savoury soy sauce and salty seaweed adding an equal saltiness to the cheese-mayo mix. For a golden crusty exterior, leave it longer in the oven.
