Sushi Bake

This easy sushi bake recipe features imitation crab, shiitake mushrooms, furikake, and fish roe in casserole form. It's a guaranteed winner at any party.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 131 Calories

Ingredients

• cooking spray
• 1 ounce dried shiitake mushrooms
• 4 cups cooked short-grain rice
• 6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping)
• 1 (8 ounce) package imitation crabmeat, shredded
• 1 kamaboko (Japanese fish cake), sliced into matchsticks
• 12 (2 ounce) packages seasoned Korean seaweed
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 1 ounce tobiko (flying fish roe)

Recipe Instructions

Step 1

Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.

Step 2

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.

Step 3

Spread rice in the prepared pan; sprinkle furikake evenly over top.

Step 4

Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko together in a large bowl. Spread over furikake.

Step 5

Broil in the preheated oven until lightly browned on top, about 15 minutes. Remove from the oven and slice into 24 portions while in the baking dish.

Step 6

Spoon a generous mound from the baking dish onto a sheet of seaweed, wrap loosely, and consume immediately.