Sushi Bake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 132.4
  • Total Fat: 6.0 g
  • Cholesterol: 15.8 mg
  • Sodium: 244.7 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Sushi Bake calories by ingredient
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Number of Servings: 16


    1 cup raw Japanese rice (Calrose)
    1/2 cup mayonnaise
    1 cup sour cream
    1 lb. frozen imitation crab sticks (chopped) or real crab meat
    1/2 lb. frozen, raw baby shrimp (chopped)
    1 container of Furikake seasoning
    1 C 2 pkgs of Japanese Nori seaweed
    one 9X13 pan or glass baking dish


Cook rice.
Preheat oven to 375 degrees. Boil raw baby shrimp for a few minutes, until the shrimp color turns pink.
Turn off the heat and remove cooked shrimp from water with a slotted spoon, leaving the hot water in the pot.
Defrost frozen crab sticks, leaving wrapper on, in this hot water.
Chop baby shrimp into small pieces.
Remove crabs sticks from hot water and unwrap plastic wrap, then chop crab sticks into small pieces.
Combine crab sticks, baby shrimp, mayonnaise, and sour cream together in a bowl and mix well.
Spread cooked rice onto 9X13 pan.
Spread crab stick, baby shrimp, mayonnaise, and sour cream mixture over the cooked rice.
Spread Tobiko over mixture, then sprinkle Furikake over the dish.
Bake at 375 degrees (about 15 to 20 minutes).

Serving Size: 16 pieces

Number of Servings: 16

Recipe submitted by SparkPeople user CBRIMAS.

TAGS:  Fish | Asian | Asian Fish |

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