Name: Sushi Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: Hawaiian
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

This easy sushi bake recipe features imitation crab, shiitake mushrooms, furikake, and fish roe in casserole form. It's a guaranteed winner at any party.

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 soft, 5 to 10 minutes.

2 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 Spread rice in the prepared pan; sprinkle furikake evenly over top.

4 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 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 Spoon a generous portion onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.