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Sushi Bake
Sushi Bake
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious sushi bake with imitation crab, mushrooms, furikake, and fish roe. Perfect crowd-pleaser for parties.
Ingredients:
  • 1 ounce dried shiitake mushrooms
  • cooking spray
  • 4 cups cooked short-grain rice
  • 6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping)
  • 1 (8 ounce) package imitation crabmeat, shredded
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 ounce tobiko (flying fish roe)
  • 1 kamaboko (Japanese fish cake), sliced into matchsticks
  • 12 (2 ounce) packages seasoned Korean seaweed
Instructions:
  • Soak shiitake mushrooms in hot water until they are softened, for about 5 to 10 minutes.
  • Preheat the broiler with the oven rack positioned about 6 inches away from the heat source. Lightly grease a 9x13-inch baking dish in the meantime.
  • Evenly scatter the furikake seasoning over the rice in the pan.
  • First, remove any excess water from the mushrooms. Combine the mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large bowl. Spread the mixture over furikake.
  • Broil until golden on top in the preheated oven for around 15 minutes. Take out from the oven and cut into 24 servings while still in the baking dish.
  • Scoop a generous portion from the baking dish onto a sheet of seaweed, wrap loosely, and enjoy right away.

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