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Sushi Bake

Recipe bymldesordi


2 cups raw Japanese rice (Calrose)
1/2 cup mayonnaise
1 cup sour cream
1 lb. frozen imitation crab sticks (chopped) or real crab meat
1/2 lb. frozen, raw baby shrimp (chopped) or you can use the cooked shrimp as well
Tobiko aka Masago (orange fish eggs)
1 container of Furikake seasoning - use the one with bonito flakes
1 – 2 pkgs of Japanese Nori seaweed (pre-cut to snack size)
one 9X13″ pan or glass baking dish
Cook rice.
Preheat oven to 375 degrees. Boil raw baby shrimp for a few minutes, until the shrimp color turns pink.
Turn off the heat and remove cooked shrimp from water with a slotted spoon, leaving the hot water in the pot.
Defrost frozen crab sticks, leaving wrapper on, in this hot water.
Chop baby shrimp into small pieces. I use food processor - it's much faster.
Remove crabs sticks from hot water and unwrap plastic wrap, then chop crab sticks into small pieces. Again I use food processor. (If using real crab meat, just chop to small pieces)
Combine crab sticks, baby shrimp, mayonnaise, and sour cream together in a bowl and mix well.
Spread cooked rice onto PAM-sprayed 9X13″ pan.
Spread crab stick, baby shrimp, mayonnaise, and sour cream mixture over the cooked rice.
Spread Tobiko over mixture, then sprinkle Furikake over the dish. (Use the entire bottle)
Bake at 375 degrees (about 15 to 20 minutes)

Take a pre-cut seaweed and place a teaspoonful of the baked sushi and roll it. Similar to weed but only fatter. (Did I just say



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