Name: Sushi Bake
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Dried shiitake mushrooms - 1 ounce; Cooking spray - 1 ounce; Cooked short-grain rice - 4 cups; Aji nori furikake (seasoned seaweed and sesame rice topping) - 6 tablespoons; Imitation crabmeat, shredded - 1 (8 ounce) package; Mayonnaise - ½ cup; Sour cream - ½ cup; Tobiko (flying fish roe) (Optional) - 1 ounce; Kamaboko (Japanese fish cake), sliced into matchsticks - 1; Seasoned Korean seaweed - 12 (2 ounce) packages

Ingredients for - Sushi Bake

1. Dried shiitake mushrooms 1 ounce

2. Cooking spray 1 ounce

3. Cooked short-grain rice 4 cups

4. Aji nori furikake (seasoned seaweed and sesame rice topping) 6 tablespoons

5. Imitation crabmeat, shredded 1 (8 ounce) package

6. Mayonnaise ½ cup

7. Sour cream ½ cup

8. Tobiko (flying fish roe) (Optional) 1 ounce

9. Kamaboko (Japanese fish cake), sliced into matchsticks 1

10. Seasoned Korean seaweed 12 (2 ounce) packages

How to cook deliciously - Sushi Bake

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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.

6 . Stage

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