cookware
- mixing bowl
- baking dish
- spatula
1 | Combine all (except the rice, furikake, and nori) into a bowl and refrigerate at least 2 hours. |
2 | Pull the crab mixture out of the fridge 30 minutes before assembling the dish. |
3 | Wash and cook 2 1/2 cups of Japanese rice. After cooking, spread the rice into a 9x13 broiler-friendly baking dish sprayed with cooking spray. If you don’t have cooking spray on hand, you can improvise by brushing on a thin layer of canola oil. |
4 | Sprinkle furikake nori liberally over cooked rice. Don’t be afraid to use the whole jar. |
5 | Spread the crab mixture all across the furikake-covered rice. Be careful when spreading as the furikake can lift off the rice if the crab mix is too thin. |
6 | Broil under low heat and check at 5 minutes. Broil until lightly browned and bubbly but not charred. |
7 | Pile spoonfuls of baked sushi onto pieces of nori and feast! |
source: Shelley Kurata via Kathy Kurata