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Three little packages of spoonfuls of rice topped with imitation crab salad, tucked into crispy seaweed.

Sushi Bake

This sushi bake has plenty of fluffy rice and creamy crab salad, so it's perfect when spooned into crispy, salty seaweed.
Course Appetizer
Cuisine Hawaiian, Japanese
Keyword imitation crab, mayonnaise, mushrooms, rice, seaweed, shiitake mushrooms, sour cream, sushi
Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Servings 16 people
Calories 249 kcal


  • 4 cups cooked rice
  • 1 jar furikake 1.07 oz
  • 10 shiitake mushrooms fresh or dried
  • 1 lb imitation crabmeat chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 T tobiko or masago
  • 5 green onions minced
  • 1 tsp hot sauce
  • 1 tsp sesame oil
  • 1 T soy sauce
  • Seasoned seaweed 3x4” sized or large sheets cut into quarters


  1. In a 9x13” glass pan, spread the rice evenly. Top with most of the furikake.
  2. Mix the mushrooms, imitation crab, sour cream, mayo, tobiko/masago, green onions, hot sauce, sesame oil and soy sauce together. Spread over the rice (don't worry if it looks like too much rice and not enough crab salad; the salad is pretty salty, so you need a lot of rice to balance it out).
  3. Broil the sushi bake for 6-8 minutes, or until the top is brown. Sprinkle the rest of the furikake on top.
  4. Place the sushi bake on your serving table with plenty of seaweed not eh side, and let people spoon the sushi bake into pieces of seaweed for themselves. This is best served hot or warm.