Step 1

Cook rice in rice cooker. Preheat oven to 375 degrees.

Step 2

Boil shrimp for 5 minutes. If using raw shrimp, cook until shrimp turns pink. Drain and chop into small pieces. Set aside.

Step 3

For frozen imitation crab sticks, place them in the hot water that was used for boiling shrimp in the previous step. Remove when crab sticks are thawed. Then unwrap plastic wrapper from crab sticks and chop into small pieces. For fresh crab sticks, unwrap plastic wrapper from crab sticks and chop into small pieces. Set aside.

Step 4

In a large bowl, mix together mayonnaise, sour cream, chopped shrimp, and chopped imitation crab sticks until combined.

Step 5

In a 9x13 pan, spread cooked rice onto the pan, making sure to create a flat and even layer.

Step 6

Next, spread the crab and shrimp mixture onto the rice as the second layer. Again, be sure to create a flat and even layer.

Step 7

Spread the tobiko or masago evenly onto the crab and shrimp mixture as the 3rd layer.

Step 8

Finally, sprinkle the Furikake seasoning as the final layer and topping to this sushi bake. You might use up most of the bottle of Furikake. Place pan into oven and bake for 20 minutes.

Step 9

While sushi bake is cooking, cut up each seaweed sheet in four.

Step 10

When sushi bake is done, remove from oven and let cool for 5 minutes. With a spoon, scoop out a small amount of sushi bake onto seaweed sheet to eat.