Crab Pan Sushi
A great pot luck dish. Best eaten when it is right out of the oven. Serve with crispy toasted Korean style nori for bite sized sushi nibbles or eat it just as is.
2 c. rice, washed
Water as needed
1 (1.7 oz) bottle favorite nori furikake
1 (4 oz.) can crab, drained well
8 oz. imitation crabmeat, shredded
1 c. mayonnaise
1 c. sour cream
3 stalks green onion, chopped
Garnish: toasted Korean seaweed strips
Place rice in rice cooker and as water as needed. Cook as directed. Lightly grease 9x13-inch pan with mayonnaise. Transfer rice into pan; pat down well. Top rice with furikake. In a mixing bowl; combine crab, imitation crabmeat, mayonnaise, sour cream and green onions well. Spread evenly onto rice. Bake in preheated oven 20 minutes. Place under broiler for 5 minutes. Serve with toasted Korean Seaweed strips. Serves 10-12.