Prep Time::15 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::35 mins
Servings::24
Yield::1 9×13-inch casserole
Ingredients
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
Directions
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 9×13-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.
Recipe Tip
Make sure sesame oil is one of the ingredients in the seasoned seaweed.