Infused Kitchen: Chef Charleen’s Cannabis Infused Sushi Bake

While cannabis and cooking have long been thought of in terms of weed brownies and munchies, legal cannabis and increased accessibility have sparked a renaissance of culinary creativity and inclusions. Chefs and cannabis consumers alike have moved beyond the stoner trope and are embracing cannabis as an ingredient in creative and thoughtful ways. Each month Chef Charleen Caabay puts her culinary talents on display as she offers readers an opportunity to elevate their cooking with cannabis-infused recipes.

Cannabis Ingredient: 

3 Tbsp – 50mgs – 1:1 MCT Tincture

Ingredients: 

2 cups – Steamed Brown Rice

¼ lb salmon filet

¼ lb imitation crab

4 Tbsp Garlic teriyaki sauce

4 Tbsp Furikake

1 Tbsp Sesame oil

2 Tbsp Rice vinegar

2 Tbsp Cream cheese

2 Tbsp Kewpie Mayo

3-4 packs (10pc) Seasoned Seaweed snacks

Suggested sides:

Sliced cucumber

Pickled ginger

Preparation:

Crab Salad: 

Shred imitation crab.

Microwave cream cheese for 15 seconds.

Mix 1Tbsp of mayonnaise, 1 Tbsp softened cream cheese, and sprinkle furikake.

Salmon salad: 

Lightly pan fry salmon filet. Shred salmon, and mix 1 Tbsp of softened cream cheese, 1Tbsp mayonnaise, and sprinkle furikake.

Preheat the oven to 375degrees.

In a mixing bowl, mix brown rice, rice vinegar, sesame oil, and half of cannabis oil together thoroughly. Spread evenly in a medium casserole dish. Spread crab salad evenly on half of the brown rice spread, and add salmon salad on the other half.

Mix the rest of cannabis oil in teriyaki sauce, and set aside. Drizzle infused teriyaki sauce on top of both salads, evenly spread as possible. Drizzle mayonnaise on the top. Sprinkle the rest of the furikake on top.

Let bake for 30min, add an additional 10min for crispier edges.

The best way to eat it is to add 1 tablespoons scoop of the sushi bake on top of a piece of the seasoned seaweed. Add cucumber or ginger or extra crunch and bite. Enjoy!

Each scoop with seaweed is about 1-2mg – THC: CBD. Totalling: 50mgs THC: 50mgs CBD.

Charleen Caabay is the Co-Founder and CIO of The People’s Ecosystem. A creative chef specializing in cannabis-infused foods, Chef Charleen showcased Filipino cuisine during the New Year’s Eve edition of The Food Network’s cooking competition show “Chopped.” After winning the 2017 New Year’s Eve episode, Chef Charleen co-founded The People’s Ecosystem.

The People’s Ecosystem focuses on investments in BIPOC and women-owned-controlled businesses, which have been left behind in the industry’s rapid growth, despite governmental and civic efforts to address the disparities. You can learn more about Chef Caabay by following her on Instagram @chefcharleen. You can also find The People’s Ecosystem on Facebook.