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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 Spatula or Spoon For spreading ingredients
  • 1 Small Bowl For soaking mushrooms
  • 1 Knife and Cutting Board For prepping kamaboko and mushrooms

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 an elevated flavor, consider using real crab meat or a mix of crab and bay scallops instead of imitation crab. Ensure your cooked rice is perfectly seasoned and slightly sticky; sushi rice is ideal. When broiling, keep a close watch to achieve a golden-brown top without drying out the creamy layer underneath. A light drizzle of sriracha mayo or a sprinkle of toasted sesame seeds post-broil can add a professional finish and extra zest. Serve immediately after broiling to enjoy the warmth and optimal texture with crisp seasoned seaweed.