Home » Kani Mushroom Sushi Bake
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Time needed: 45 minutes.
Makes: 6 – 12 servings
For the Sushi:
28g dried shiitake mushrooms
1/2 cup mayonnaise
1/2 cup sour cream
6 tablespoons aji nori furikake
1/4 cup tobiko (roe)
1 block cream cheese 225g
1 kamaboko/fish cake
sriracha, for drizzling
sesame seeds, as needed
Chopped green onions, as needed
For the Japanese Rice:
4 cups rice, cooked
1/3 cup rice vinegar
1 1/2 tablespoon sugar
2 teaspoon salt
Soak Shiitake mushrooms in hot water until soft.
Slice crab sticks, shiitake mushrooms, and kamaboko into strips.
Place the rice in a bowl and add the sugar, salt, and vinegar. stir until well combined. sprinkle sesame seeds and mix. set aside.
In another bowl, mix together cream cheese, mayonnaise, sour cream, kamaboko, crab sticks, and mushrooms until well combined. set aside.
In a greased baking dish/pan, spread a layer of the rice followed by a layer of crushed nori furikake. follow with a layer of the sushi mix, spreading evenly. top with green onions, tobiko, and sriracha.
Bake at 176°c for 10-15 minutes.