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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 24
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- cooking spray
- 1 ounce dried shiitake mushrooms
- 4 cups cooked short-grain rice
- 6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping)
- 1 (8 ounce) package imitation crabmeat, shredded
- 1 ounce tobiko (flying fish roe) (optional)
- 1 kamaboko (japanese fish cake), sliced into matchsticks
- 12 (2 ounce) packages seasoned korean seaweed
- Carbohydrate 16.8
- Cholesterol 10
- Fat 5.3
- Protein 3.8
- Sodium 228
- Calories 131 calories;
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes. Meanwhile, lightly grease a 9x13-inch baking pan or glass baking dish. Spread rice in the prepared pan; sprinkle furikake evenly over the top. Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large bowl. Spread over the furikake. Broil in the preheated oven until the top is lightly browned, about 15 minutes. Slice into 24 portions and serve in the pan. Spoon a generous mound onto a sheet of seaweed, wrap loosely, and consume immediately.
