Broiled Sushi and a WINNER

Whew! I can't believe I haven't blogged in nearly two weeks. It's not that I stopped cooking/baking. Quite the opposite. We had a full house over the holidays with both my sisters and their friends, so I've actually been cooking and baking up a storm like never before. It's just that I decided to concentrate more on spending time with all of them instead of posting. As a result, I now have a LOT of posts I need to catch up on.

It was definitely a wonderful Christmas with all of them here. Since my sisters' friends had never seen certain places on Maui before, I got to go around with all of them and do the tourist thing - sunrise on Haleakala, hiking in Hana, and stick doughnuts from Komoda's bakery. Yup, we had a blast. I'll post some pics, I promise.

But, for now, I'll show you one of my family's favorite go-to dishes for New Year's Day - broiled sushi.

I know what you're thinking - sushi = raw fish = no thank you. But, don't you worry, the only "fish" in this recipe is imitation crab meat. So, problem solved. Plus, it's so easy to make. Unlike most sushi, there's no rolling or shaping involved and no extensive preparation of ingredients. It's also absolutely delicious. You'll definitely want to give this a try.

And now, for the winner of my CSN giveaway, . . . #68 mamipdx. An e-mail has been sent to the winner. Thank you to all those who entered and a big thank you as well to CSN for allowing me to do this giveaway.

Broiled Sushi (adapted from my mother's relative's recipe)

10 shiitake mushrooms, chopped (I used dried shiitake mushrooms)
1-1 1/2 lbs. imitation crab meat, chopped (depends on how much you want)
1 c. sour cream (I use light sour cream)
1/2 c. mayonnaise (use more or less depending on the taste and consistency you want)
furikake (Japanese rice seasoning)
3 c. cooked rice (Japanese sticky rice)
Korean style nori (or any type of dried seaweed for sushi)

If using dried shiitake mushrooms, soak them in hot water until they rehydrate, about 10-15 min. Combine the chopped mushrooms with the crab meat. Add the sour cream and mayonnaise and stir to combine.

Form a layer of rice in a 9x13 pan. Sprinkle with furikake seasoning (about 1/2 cup). Spread with the crab meat mixture. Put under the broiler for about 10 minutes until the top begins to brown. Scoop into pieces of nori and eat.

This recipe is linked to:
My Sweet and Savory's "Let's Do Lunch"
A Moderate Life's Hearth and Soul Hop
Tempt My Tummy Tuesdays