Baked Crab Sushi

2 c rice (rice cooker measure), cooked

2 tbsp furikake

1 dried shiitake mushroom, soaked, squeezed and chopped fine

1 pkg (10-13 oz) imitation crab or kamaboko, shredded and/or chopped

2 tbsp tobikko

1/2 c mayonnaise

1/2 c sour cream

Korean seaweed pieces

Combine shiitake mushroom, imitation crab (or kamaboko), tobikko, mayonnaise, and sour cream. Set aside. Firmly press cooked rice into a square (8 x 8" or 9 x 9") baking pan. Sprinkle furikake all over surface of rice. Spread crab mixture evenly over furikake. Broil until top is lightly brown. Serve small portions of rice and topping in Korean seaweed sheets.