Sushi Bake

This recipe was given to me by my dear friend, GayAnn. I had it at one of her Christmas gatherings and fell in love with it. I substituted some of the ingredients.

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

Directions
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.

Chop baby shrimp into small pieces.

Combine crab meat, baby shrimp, mayonnaise, and sour cream together in a bowl and mix well.

Spread cooked rice onto 9X13″ pan.

Spread crab meat, baby shrimp, mayonnaise, and sour cream mixture over the cooked rice.

Then sprinkle Furikake over the dish.

Bake at 375 degrees (about 15 to 20 minutes).