Sushi Bake

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 package imitation crabmeat , 8 ounce
• 0.5 cups mayonnaise
• 0.5 cups sour cream
• 1 ounce tobiko , flying fish roe
• 1 kamaboko (Japanese fish cake) , sliced into matchsticks
• 12 packages seasoned Korean seaweed , 2 ounce

Instructions

1. 1

   Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.

2. 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. 3

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

4. 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. 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. 6

   Spoon a generous mound from the baking dish onto a sheet of seaweed, wrap loosely, and consume immediately.