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Shaka Shaka Seafood Casserole

Demonstrated by: Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant.
Cherry Blossom Festival Recipes on January 1, 1997.



Shaka Shaka Seafood Casserole

  • 2 lb assorted seafood
  • (white fish, salmon, tuna fillet, crab, and shrimp)
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 2 tablespoons chopped green onion
  • 1/2 avocado, diced
  • Salt and pepper to taste
  • 1 cup mayonnaise
  • 2 tablespoons tobiko (flying fish roe)
  • Nori (dried seaweed) pieces


Preheat electric oven to 350°F. Cut seafood into bite-sized pieces; place in a large bowl. Add chopped vegetables and avocado. Season with salt and pepper. Add 1 cup of the mayonnaise and tobiko, mix well. Put in a 9-inch pie plate or casserole dish. Top with nori pieces. Bake for 20 to 25 minutes. Makes 4 to 6 servings.


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