added by
ingredients
all
1 cup mayonnaise
1 cup sour cream
1 pack kamboko
imitation crab, chopped/shredded into fine pieces
3 tbsp tobiko roe
3-4 tablespoons (small orange fish eggs)
3 stalks green onions
3-4 stalks, finely chopped
6 shitake mushrooms
5-7, chopped into fine pieces
2 cups rice
cooked
cooking spray
or vegetable oil
furikake
preferably "Noritamago Furikake" which has bits of yellow egg pieces
korean seasoned nori
cut into rectangles just before serving
cookware
  • mixing bowl
  • baking dish
  • spatula
We made this dish for our friends the night we hosted the Holiday Karaoke Extravaganza that turned into the Epic Loft Party. One of us asked for this recipe after trying it at a party we had attended a few years back, and now we are passing it on so that you too can share this at your next party! Adapted from a recipe from our family friend Shelley Kurata who in turn got it from Kathy Kurata.
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