Easy Sushi Bake Recipe: A Crowd-Pleasing Casserole

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

Instructions

1. Soak shiitake mushrooms in hot water until softened, approximately 5 to 10 minutes.
2. Position an oven rack about 6 inches from the broiler and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.
3. Spread rice evenly in the prepared baking dish, then sprinkle furikake evenly over the rice.
4. Drain the soaked mushrooms and squeeze out any extra water. In a large bowl, combine the mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko. Spread this mixture evenly over the furikake-covered rice.
5. Broil in the preheated oven until the topping is lightly browned, about 15 minutes. Remove from the oven and cut the sushi bake into 24 portions while it's still in the baking dish.
6. Spoon a generous serving onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.

Nutrition

• Calories: 131 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 228 mg
• Protein Content: 4 g
• Cholesterol Content: 11 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g