Viral Veggie Sushi Bake
with Furikake Topping
Cooking time
30 minutes
Servings
2/4
Calories
560 /serving
The softness of sushi with the comforts of a casserole? Yes please, said the internet. Our version of this viral sensation sees cushy japonica rice crisped in the oven and topped with crunchy veggies. Give it a kick from preserved ginger and teriyaki glaze, and dig in.
We will send you:
- 200g String peas (sugar snap peas or snow peas)
- 3 Cucumbers
- 2 Scallions
- 150g Edamame (or green peas)
- 15g Marinated ginger
- 160g Calrose rice
- 60ml Teriyaki glaze
- 30ml Rice vinegar
- 20g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Sesame • Soy • Wheat
You will need:
Large baking dish
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
1 g
Sodium
1120 mg
Total Carb
96 g
Sugars
17 g
Protein
19 g
Fibre
12 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 18 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the edamame and ½ the vinegar, and let sit, covered, for 5 min. Fluff the rice.
- Transfer to a large baking dish and press tightly.
Mise en place
- Meanwhile, preheat the oven to broil.
- Thinly slice the string peas crosswise.
- Small-dice the cucumbers.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Roughly chop the ginger.
Make the salad
- In a large bowl, combine the cucumbers, string peas, white bottoms of the scallions, remaining vinegar, a drizzle of oil, ½ the mild furikake and S&P.
Make the sushi bake
- Drizzle the rice with oil and broil, 4 to 6 min., until beginning to brown.
- Top with the salad and ginger.
- Drizzle with the teriyaki glaze.
- Season with the remaining mild furikake.
Plate your dish
- Divide the sushi bake between your plates.
- Garnish with the green tops of the scallions. Bon appétit!
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