This savory, satisfying sushi bake recipe is a local favorite in Hawaii. It's the only thing I make to take to parties anymore. Even at a smaller gathering, the baking dish is empty 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.
Ingredients
- shiitake mushrooms: 1 oz (dried)
- cooking spray:
- short-grain rice: 4 cups (cooked)
- aji nori furikake (seasoned seaweed and sesame rice topping): 6 Tbsp
- imitation crabmeat: 1 pack (8 ounce pack, shredded)
- mayonnaise: 0.5 cup
- sour cream: 0.5 cup
- tobiko (flying fish roe): 1 oz (optional)
- kamaboko (Japanese fish cake), sliced into matchsticks: 1 piece
- seasoned Korean seaweed: 12 packages (2 ounce packages)
Metric Conversion
Stages of cooking
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Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
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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.
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Spread rice in the prepared pan; sprinkle furikake evenly over top.
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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.
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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.
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Spoon a generous mound from the baking dish onto a sheet of seaweed, wrap loosely, and consume immediately.
