Sushi Bake
A delicious twist on sushi, baked to perfection for a flavorful dish that serves 24.
Ingredients
- dried shiitake mushrooms (1 ounce)
- cooking spray (0 )
- cooked short-grain rice (4 cups)
- aji nori furikake (6 tablespoons)
- imitation crabmeat (1 (8 ounce) package)
- mayonnaise (0.5 cup)
- sour cream (0.5 cup)
- tobiko (1 ounce)
- kamaboko (1 )
- seasoned Korean seaweed (12 (2 ounce) packages)
Instructions
- Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
- 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.
- Spread rice in the prepared pan; sprinkle furikake evenly over top.
- 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.
- 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.
- Spoon a generous mound from the baking dish onto a sheet of seaweed, wrap loosely, and consume immediately.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 131
- fat: 5 g
- sats: 1 g
- carbs: 17 g
- fibre: 1 g
- protein: 4 g
- salt: 0 g