Recipe information
Ingredients for - Sushi Bake
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
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.
