Steps to Make What To Do With Leftover Sushi Rice

Sushi Bake

You do want to serve the sushi rice cold, so some chilling time is required before assembling any sushi rolls or bowls.

Recipe Summary Sushi Bake

Savory and satisfying, this easy-to-make dish is a local favorite in Hawaii. This is the only dish I bring to parties anymore. Even at a smaller gathering, I get to take home a clean baking dish at the end of the night. Like most casseroles, this dish is very forgiving, so don't sweat it if you can't find an ingredient or aren't sure about the quantities.

Ingredients | What To Do With Leftover Sushi Rice

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

½ cup mayonnaise

½ cup sour cream

1 ounce tobiko (flying fish roe) (Optional)

1 kamaboko (Japanese fish cake), sliced into matchsticks

12 (2 ounce) packages seasoned Korean seaweed

Directions

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.

Make sure sesame oil is one of the ingredients in the seasoned seaweed.

Info | What To Do With Leftover Sushi Rice

prep: 15 mins cook: 15 mins additional: 5 mins total: 35 mins Servings: 24 Yield: 24 portions

TAG : Sushi Bake

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