• 4 cups cooked rice
• ½ packet dried sushi mix
• furikake

Topping:

• 8 oz. sour cream
• 1 cup mayonnaise
• 8-10 sticks imitation crab, chopped
• 8-10 shiitake mushrooms, soaked in warm water until softened, then chopped

Mix rice with 1/2 packet dried sushi mix. Layer rice in 9×13 pan. Cover well with your favorite furikake mix. Layer toppings on rice (see below). Broil until browning, approximately 5 minutes. Cut into pieces. Serve with Korean sushi. Serve hot. If you don’t have dry sushi mix, then you can just melt 7/8 C sugar & 2T of salt in 1 C vinegar in a small saucepan. Heat until sugar and salt are fully dissolved. This amount is usually good for about 5 cups of rice. It’s my mom’s sushi-rice recipe that she learned from my Grandma. (My Grandma didn’t have any real measurements, so my mom had to watch and figure it out!) The good thing about this recipe is that it can be prepped in advance (day or even 2) and then broiled right before you serve it. If you make the sushi rice in advance, put it in a ziploc while it’s warm and put in the fridge. But it is easiest to put it in the pan when it’s warm.

thanks, bethos!

• 1 bunch broccoli
• 1 cup cheddar cheese, shredded
• ¼ cup onion, diced
• ½ lb. bacon, crisp cooked and crumbled

Dressing:

• ½ cup mayonnaise
• ½ cup sugar
• 1 Tbsp vinegar

Cut broccoli into bite-size pieces.  Mix together broccoli, onion, cheese, and bacon in large bowl.  Mix mayonnaise, sugar, and vinegar together.  Pour dressing over broccoli mixture and mix well.  Chill.

thanks, kathy!

• 1½ sticks butter
• 1½ cup brown sugar
• ½ cup heavy cream

In a saucepan, combine all ingredients.  Bring to a boil stirring constantly until the sugar is dissolved.  Remove the pan from the heat.

Cool before serving.  This sauce is also great over popcorn.

thanks, monica!

• 6 cups cereal and pretzels
• 1½ cups nuts
• ½ cup butter
• ½ cups brown sugar
• 1/3 cup maple syrup
• ¼ tsp cinnamon
• 1 tsp vanilla

Preheat oven to 300°.

Melt butter, sugar, syrup, cinnamon, and vanilla.

Toss with cereal, pretzels, and nuts. Coat well.

Spread in an even layer on cookie sheets. Bake for 45 minutes, stirring every 15 minutes.

Cool. Store or freeze.

• 3 pkgs unflavored gelatin
• 9 Tbsp water
• 3 cups milk
• 1 cup sugar
• 1½ Tbsp matcha
• 2 Tbsp hot water

Dissolve gelatin in water. Heat milk and sugar. Combine with gelatin.

Mix green tea and 2 Tbsp hot water. Add to milk mixture.

Pour through a strainer into a 13×9″ pan. Chill until set.

thanks, mrs. ohtaki!