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Sushi Bake

This sushi bake is a creamy, crowd-pleasing Hawaiian favorite layered with rice, furikake, crab, and mayo. It’s my go-to party dish — there’s never any left! 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 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine nordic
Servings 24 people
Calories 6506.6 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Small Bowl For soaking mushrooms
  • 1 Spatula or Spoon For spreading and mixing
  • 1 Chef's knife For slicing portions

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 portion onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.

Notes

For optimal texture, ensure your short-grain rice is perfectly cooked, neither too dry nor mushy. When broiling, monitor closely as broiler temperatures vary; aim for a golden-brown top without drying out the creamy crab mixture. A common pitfall is over-broiling, which can make the top crusty rather than just lightly browned. To enhance flavor, consider adding a tablespoon of cream cheese to the crab mixture for extra richness and tang, or a drizzle of sriracha mayo before serving for a spicy kick. Garnish with chopped green onions for freshness and color.