Sushi Bake

Name: Sushi Bake
Cuisine: American
Ingredients: 3 cups cooked sushi rice; 1 lb lump crabmeat (variation: cooked shrimp or sauteed scallops; 1 lb imitation crab sticks, chopped; 1 cup Japanese mayonnaise; 2 stalks green onion, thinly chopped; To taste Wasabi paste or Sriracha sauce, (optional); 2 T tobikko or roe, optional; 1 jar nori furikaki seaweed flakes (find at Asian grocery store); 1 Package Seasoned Seaweed Sheets, cut into rectangles

Mel V @cook_5818536

Brentwood

An easy way to make and enjoy "sushi"! A great potluck dish too :))

Mel V @cook_5818536

Brentwood

An easy way to make and enjoy "sushi"! A great potluck dish too :))

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3 cupscooked sushi rice
1 lblump crabmeat (variation: cooked shrimp or sauteed scallops
1 lbimitation crab sticks, chopped
1 cupJapanese mayonnaise
2 stalksgreen onion, thinly chopped
To tasteWasabi paste or Sriracha sauce, (optional)
2 Ttobikko or roe, optional
1 jarnori furikaki seaweed flakes (find at Asian grocery store)
1 PackageSeasoned Seaweed Sheets, cut into rectangles

Cooking Instructions

1

Preheat oven to 450 degrees.
2

Mix lump crabmeat, crab sticks, Japanese mayonnaise, green onion, wasabi paste/Sriracha sauce, and fish roe.
3

Press cooked sushi rice onto a 9x13 pan.
4

Sprinkle 1/2 jar of Nori Furikake onto pressed rice.
5

Spread crab mixture on top.
6

Sprinkle the remaining Nori Furikaki on top of the mixture.
7

Place in oven and cook until the top is a golden brown color, about 5-10 minutes.
8

Serve on plates with cut seaweed sheets. Use the seaweed as a wrap.

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Maria Heinzmann

This is so delicious. I have made this multiple times!!!

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Mel V @cook_5818536

on January 27, 2017 01:54

Brentwood

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5th for rice

Comments (7)

Veronica Mata @MamaMata

May 23, 2021 03:26

Will this keep overnight? Or is best made and served fresh?

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