Sushi Bake

Recipe by gailanng
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 20-30
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups freshly cooked sushi rice, room temp (Calrose)
  • 12
  • 1
    lb crabmeat (can sub imitation crab sticks chopped finely)
  • 12
    lb cooked baby shrimp, chopped
  • 8
    ounces tobiko (Masago orange fish eggs)
  • 1
    (1 2/3 ounce) furikake rice seasoning (to taste)
  • 10 -20
    nori, roasted seaweed sheets (1-2 .75 ounce packages)
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
  • Spread cooked rice onto 9X13″ pan (tip: pat into pan with wet hands).
  • Spread crab/shrimp mixture over the cooked rice.
  • Spread Tobiko over mixture, then sprinkle Furikake over the dish.
  • Bake at 375 degrees for about 15 to 20 minutes.
  • To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.
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