SUSHI BAKE RECIPES RECIPES

Name: Sushi Bake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20-30 serving(s)
Ingredients: 3 cups freshly cooked sushi rice, room temp (Calrose); 1/2 cup mayonnaise; 1 cup sour cream; 1 lb crabmeat (can sub imitation crab sticks chopped finely); 1/2 lb cooked baby shrimp, chopped; 8 ounces tobiko (Masago orange fish eggs); 1 (1 2/3 ounce) furikake rice seasoning (to taste); 10 -20 nori, roasted seaweed sheets (1-2 .75 ounce packages)

SUSHI BAKE RECIPE - FOOD.COM

Sushi Bake Recipe - Food.com image

This recipe is far removed from the precise art of sushi-making, but still delicious. Great for party, potluck, etc. For furikake rice seasoning, see recipe #523268.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 20-30 serving(s)

Number Of Ingredients 8

Ingredients

3 cups freshly cooked sushi rice, room temp (Calrose)
1/2 cup mayonnaise
1 cup sour cream
1 lb crabmeat (can sub imitation crab sticks chopped finely)
1/2 lb cooked baby shrimp, chopped
8 ounces tobiko (Masago orange fish eggs)
1 (1 2/3 ounce) furikake rice seasoning (to taste)
10 -20 nori, roasted seaweed sheets (1-2 .75 ounce packages)

Steps:

Preheat oven to 375 degrees.
Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
Spread cooked rice onto 9X13″ pan (tip: pat into pan with wet hands).
Spread crab/shrimp mixture over the cooked rice.
Spread Tobiko over mixture, then sprinkle Furikake over the dish.
Bake at 375 degrees for about 15 to 20 minutes.
To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.

Nutrition Facts : Calories 118.7, FatContent 4.9, SaturatedFatContent 1.9, CholesterolContent 106.1, SodiumContent 478.2, CarbohydrateContent 8.3, FiberContent 0.6, SugarContent 0.5, ProteinContent 10.6

SUSHI BAKE RECIPE - FOOD.COM

Sushi Bake Recipe - Food.com image

This recipe is far removed from the precise art of sushi-making, but still delicious. Great for party, potluck, etc. For furikake rice seasoning, see recipe #523268.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 20-30 serving(s)

Number Of Ingredients 8

Ingredients

3 cups freshly cooked sushi rice, room temp (Calrose)
1/2 cup mayonnaise
1 cup sour cream
1 lb crabmeat (can sub imitation crab sticks chopped finely)
1/2 lb cooked baby shrimp, chopped
8 ounces tobiko (Masago orange fish eggs)
1 (1 2/3 ounce) furikake rice seasoning (to taste)
10 -20 nori, roasted seaweed sheets (1-2 .75 ounce packages)

Steps:

Preheat oven to 375 degrees.
Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
Spread cooked rice onto 9X13″ pan (tip: pat into pan with wet hands).
Spread crab/shrimp mixture over the cooked rice.
Spread Tobiko over mixture, then sprinkle Furikake over the dish.
Bake at 375 degrees for about 15 to 20 minutes.
To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.

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