Sushi Bake

This savory, satisfying sushi bake recipe is a local favorite in Hawaii. It's the only thing I make to take to parties anymore. Even at a smaller gathering, the baking dish is empty at the end of the night. Like most casseroles, this dish is very forgiving, so don't sweat it if you can't find an ingredient or aren't sure about the quantities.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 35

Course lunch/dinner

Cuisine nordic

Servings 24 people

Calories 6506.6 kcal

Equipment

1 9x13 inch Baking Dish
1 Large Mixing Bowl
1 Fine-mesh Sieve For draining mushrooms
1 Chef's knife For chopping mushrooms and slicing kamaboko if not pre-cut
1 Set of Measuring Utensils Cups and spoons

Ingredients

Main

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
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

Instructions

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

Notes

For an elevated flavor profile, consider incorporating fresh crab meat or a blend of real and imitation crab. A dash of toasted sesame oil or a squeeze of fresh lime juice in the creamy topping can add depth and brightness. When broiling, monitor closely; the goal is a lightly golden, bubbly top, not a dry or burnt crust. Ensure the rice is firmly but gently pressed into the baking dish for a stable base. To enhance presentation, finish with a sprinkle of chopped scallions, extra tobiko, or a drizzle of spicy mayo before serving. For best texture, serve immediately with fresh, crisp seaweed sheets.