Sushi Bake

• 3 cups freshly cooked sushi rice, room temp (Calrose)
• 1/2 cup mayonnaise
• 1 cup sour cream
• 1 lb crabmeat (can sub imitation crab sticks chopped finely)
• 1/2 lb cooked baby shrimp, chopped
• 8 ounces tobiko (Masago orange fish eggs)
• 1 (1 2/3 ounce) furikake rice seasoning (to taste)
• 10 -20 nori, roasted seaweed sheets (1-2 .75 ounce packages)

1. Preheat oven to 375 degrees.
2. Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
3. Spread cooked rice onto 9X13" pan (tip: pat into pan with wet hands).
4. Spread crab/shrimp mixture over the cooked rice.
5. Spread Tobiko over mixture, then sprinkle Furikake over the dish.
6. Bake at 375 degrees for about 15 to 20 minutes.
7. To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.

freshly cooked sushi rice, mayonnaise, sour cream, crabmeat, baby shrimp, orange fish, furikake rice

Taken from www.food.com/recipe/sushi-bake-521407 (may not work)