My friend called it “California Roll Casserole.” I shortened it to “Sushi Casserole” Then my family re-named it “Japanese Tacos.” Whatever you call it, having a dinner that all my kids love, (and that is quite simple), is a definite win!
California Roll Sushi Casserole
-1/2 cup mayo
-1/2 cup sour cream (may substitute with mayo if you don’t have sour cream, which is usually the case at our house)
-1/4 cup chopped green onions (2 Stalks)
-1 pound or 500 g imitation crab meat, diced into 1/2 inch squares (We prefer the Kibun -Special Sea Stix brand found in Japanese markets)
-2 cups of rice grains
-2/3 jar of Nori Komi Furikake rice seasoning
- Cook rice. Sprinkle rice seasoning over cooked rice and mix. Spread evenly onto 9×13 casserole dish. Wet rice paddle to keep the rice from sticking to the paddle.
- Combine all other ingredients and spread over rice layer.
- Broil for 5 minutes. (On High)
- Serve casserole with square seaweed sheets, sliced avocado, and/or sliced cucumber, so everyone can make their own hand roll!