Ingredients
-
3
-
1/2
-
1
-
1
-
1/2
-
8
-
1
-
10 - 20
-
-
-
-
-
-
-
Directions
Sushi Bake, This recipe is far removed from the precise art of sushi-making, but still delicious Great for party, potluck, etc For furikake rice seasoning, see recipe #523268 , My question is, do you use canned crab and shrimp or no?, My family absolutely loved this dish, especially the kids used canned crab claws which was a great change of pace from other recipes using imitation crab Unfortunately I couldn’t find any fish eggs, so left them out I can see how they’d be great in adding a bit of saltiness and pop but it was delicious without it also used more rice than called for to fill my 9×13 casserole used kewpie mayonnaise and seasoned, Korean nori I also broiled the dish for a few minutes at the end just to brown it up a touch A winner! Thanks for posting
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Combine Crab, Chopped Shrimp, Mayonnaise and Sour Cream Together in a Bowl and Mix Well. |
|
3
Done
|
Spread Cooked Rice Onto 9x13? Pan (tip: Pat Into Pan With Wet Hands). |
|
4
Done
|
Spread Crab/Shrimp Mixture Over the Cooked Rice. |
|
5
Done
|
Spread Tobiko Over Mixture, Then Sprinkle Furikake Over the Dish. |
|
6
Done
|
Bake at 375 Degrees For About 15 to 20 Minutes. |
|
7
Done
|
to Serve, Cut Seaweed Sheets Into Four. Add a Spoonful of Baked Sushi on Each Seaweed, Fold It Into a Roll and Serve Immediately. |
