Ingredients
24
24 servings
- •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
- •0.5 cup mayonnaise
- •0.5 cup sour cream
- •1 ounce tobiko (flying fish roe)
- •1 kamaboko (Japanese fish cake), sliced into matchsticks
- •12 (2 ounce) packages seasoned Korean seaweed
Instructions
- 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 9x13-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.
Nutritional Facts
Per 24 servings
- Calories: 131
- Carbohydrate: 17g
- Fat: 5g
- Fiber: 1g
- Protein: 4g
- Sugar: 2g
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