:max_bytes(150000):strip_icc()/2290405-sushi-bake-NovelApproach-4x3-1-e5fadc2b8f124f47a8801e5c860c4c69.jpg)
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
- 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) (Optional)
- 1 kamaboko (Japanese fish cake), sliced into matchsticks
- 12 (2 ounce) packages seasoned Korean seaweed
Directions
Step 1
Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
Step 2
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9×13-inch baking dish.
Step 3
Spread rice in the prepared pan; sprinkle furikake evenly over top.
Step 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.
Step 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.
Step 6
Spoon a generous mound from the baking dish onto a sheet of seaweed, wrap loosely, and consume immediately.
Recipe Tip
Make sure sesame oil is one of the ingredients in the seasoned seaweed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 131 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 6% |
| Cholesterol11mg | 4% |
| Sodium228mg | 10% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein4g | |
| Vitamin C11mg | 57% |
| Calcium28mg | 2% |
| Iron1mg | 6% |
| Potassium147mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7969057_Smoked-Jalapeno-Poppers_Soup-Loving-Nicole_2x1-64d12a64501044ffa7d84b4f8264665d.jpg)
:max_bytes(150000):strip_icc()/7968372ChickenBaconRanchRolls2x1-be3feab7c4084d98aa7b276016b58675.jpg)
:max_bytes(150000):strip_icc()/7642277_WatermelonfetaSaladBitesNicole2x1-a780f38abca7428ba4a503dd0f7c3bbc.jpg)
:max_bytes(150000):strip_icc()/7852417_Sausage-Pigs-In-A-Blanket_SoupLovingNicole_2x1-fd7cbc02d44e4116b9a9eb999b3e446a.jpg)
:max_bytes(150000):strip_icc()/7749988_Corn-Ribs_Chef-John_2x1-b17bf31c39cd479690d1ff07b10bbbd0.jpg)
Leave feedback about this