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Sushi Casserole

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
24 servings
Snack Hawaiian
Sushi 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
  • 1/2 cup mayonnaise
  • 1/2 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
Immerse shiitake mushrooms in boiling water until they become tender, 5 to 10 minutes.
2
Concurrently, position an oven rack approximately 6 inches away from the heat source and preheat the broiler to its highest temperature. Lightly coat a 9x13-inch baking dish with cooking spray.
3
Fill the prepared pan with rice; sprinkle furikake seasoning evenly over the top.
4
Drain mushrooms and remove excess moisture. Combine mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large mixing bowl. Spread the mixture over furikake.
5
Place the dish under the broiler and cook until lightly browned on top, approximately 15 minutes. Remove from the oven and divide into 24 portions while still in the baking dish.
6
Spoon a generous amount from the baking dish onto a sheet of seaweed, wrap it loosely, and consume immediately.