Sushi Bake

Name: Sushi Bake
Total time: 15 min
Yield: 24 份量
Ingredients: 🍄 1 ounce dried shiitake mushrooms; 🍚 4 cups cooked short-grain rice; 6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping); 🦀 1 (8 ounce) package imitation crabmeat, shredded; 🥪 ½ cup mayonnaise; ½ cup sour cream; 1 ounce tobiko (flying fish roe) (Optional); 1 kamaboko (Japanese fish cake), sliced into matchsticks; 🟩 12 (2 ounce) packages seasoned Korean seaweed; Cooking spray

成本 $25, 保存 $15

來源: Recommended by CookPal

15 分鐘
24 份量
$25

Sushi Bake

成本 $25, 保存 $15

來源: Recommended by CookPal

15 分鐘
24 份量
$25

食材

Main Ingredients
- 🍄 1 ounce dried shiitake mushrooms
- 🍚 4 cups cooked short-grain rice
- 6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping)
- 🦀 1 (8 ounce) package imitation crabmeat, shredded
- 🥪 ½ cup mayonnaise
- ½ cup sour cream
- 1 ounce tobiko (flying fish roe) (Optional)
- 1 kamaboko (Japanese fish cake), sliced into matchsticks
Wraps
- 🟩 12 (2 ounce) packages seasoned Korean seaweed
Cooking Essentials
- Cooking spray

步驟

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

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.

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

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.

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

營養成分

每份

🔥

131

卡路里

4
蛋白質
17
碳水化合物
5
脂肪

💡 You can substitute fresh mushrooms for dried shiitake mushrooms if unavailable.Use sushi rice for the best texture and flavor.Make the wrapping process a fun interactive activity during gatherings!