Broiled Sushi

I love being a member of The Secret Recipe Club and each month I’m excited to receive my Secret Recipe Club assignment to see who I’ve been assigned.  Just as in months past, as soon as I received the email from our Group ‘A’ hostess Jane, which contained all the information for my assigned blog, I was off stalking it.  This month I was assigned Lisa’s Sweet as Sugar Cookies which is a wonderful blog filled with dozens and dozens of sweet treat recipes as well as some main dishes.  I looked at so many of Lisa’s bar, cookie and ice cream recipes and there were just dozens that I wanted to make but because of Maisie’s allergies she can’t really eat most of the sweets and the fact that neither Eammon nor I really need to be eating sweets right now I decided to look at the main dish recipes.  Once I saw Lisa’s recipe for Broiled Sushi I knew that I had found my recipe. 

I’ll bet that it was less than four hours from the time I opened the email containing my assignment to the time that I served this meal.  As it worked out I opened the email late on a Sunday morning and as I didn’t have any plans for meals that day and the fact that I had everything I needed to make this in my pantry and freezer…well it was meant to be.  I got my mushrooms and sushi rice soaking and I pulled a package of imitation crab meat from the freezer and got that defrosting and then I was good to go.  This dish came together in no time at all and Eammon especially adored it and ate it for meal after meal until he finished the entire dish.  Surprisingly for me, I didn’t change Lisa’s recipe at all, I made it exactly as written and when I make it again, which I will, I wouldn’t change a thing…well maybe I would make one of her wonderful looking sweets to enjoy after the Broiled Sushi.  Oh and if you’re turning your nose up thinking sushi = raw fish well not in this dish, as there’s nothing raw, just wonderful flavors so give it a try.

In a large bowl mix together the mushrooms, crab meat, sour cream and mayonnaise.

Spread a layer of sushi rice in a baking dish.

Sprinkle the rice layer with furikake.

Add the crab & mushroom mixture and it’s ready for the broiler.

Bubbly and lightly browned, fresh from the broiler.

Furikake and roasted laver (Gim).  I keep both the sheets and the individual packets of Gim in the house.  The sheets are when we eat at home and the small packets I send with Maisie for snack at school and at the gym.  To see our no-mess way of cutting the sheets into neat little squares, click here.

Broiled Sushi  (from here)

• 10 dried shiitake mushrooms, soaked in water until rehydrated and then chopped
• 1 1/2 lbs. imitation crab meat, shredded
• 1 cup sour cream
• 1/2 cup mayonnaise
• furikake (Japanese rice seasoning)
• 3 cups cooked brown sushi rice 
• Korean roasted laver (Gim)
• Sriracha

In a large bowl combine the chopped mushrooms, crab meat, sour cream and mayonnaise and stir to combine  Spray a 9 x13-inch Pyrex with cooking spray and spread the sushi rice in an even layer.  Sprinkle with furikake seasoning. Spread with the crab meat mixture. Put under the broiler for about 10 minutes until the top begins to brown. Serve with Sriracha.  Scoop into pieces of Gim, and eat.

Enjoy!

My previous Secret Recipe Club Recipe Posts:

Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry