Viral Veggie Sushi Bake
with Furikake Topping
560 cals
30 mins
Description
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.
Contains:
Sesame • Soy • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
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)
Nutrition
Total fat | 12g |
Saturated Fat | 1g |
Sodium | 1120mg |
Total carbs | 96g |
Sugar | 17g |
Protein | 19g |
Fibres | 12g |
Recipe Instructions
Step 1: 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.
Step 2: 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.
- Tofu: Pat dry and grate; season with S&P. Transfer to the baking dish in step 4.
Step 3: 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.
Step 4: 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.
Step 5: Plate your dish
- Divide the sushi bake between your plates.
- Garnish with the green tops of the scallions. Bon appétit!