Sushi Bake recipe

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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
½ cup mayonnaise
½ cup sour cream
1 ounce tobiko (flying fish roe)
1 kamaboko (Japanese fish cake), sliced into matchsticks
12 (2 ounce) packages seasoned Korean seaweed

Nutrition Info

130.8 calories
carbohydrate: 16.8 g
cholesterol: 10.5 mg
fat: 5.3 g
fiber: 0.6 g
protein: 3.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 228 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

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

  3. Meanwhile, lightly grease a 9x13-inch baking pan or glass baking dish. Spread rice in the prepared pan, sprinkle furikake evenly over the top.

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

  5. Broil in the preheated oven until the top is lightly browned, about 15 minutes. Slice into 24 portions and serve in the pan. Spoon a generous mound onto a sheet of seaweed, wrap loosely, and consume immediately.

Recipe Yield

24 portions

Recipe Note

Savory and satisfying, this easy-to-make dish is a local favorite in Hawaii. This is the only dish I bring to parties anymore. Even at a smaller gathering, I get to take home a clean baking dish at the end of the night. Like most casseroles, this dish is very forgiving, so don't sweat it if you can't find an ingredient or aren't sure about the quantities.

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