Short-grained Japanese rice can be a lot of fun. They are most commonly used in sushi but sometimes, we want to have it warm too as it can be equally comforting. Today, we share an easy baked sushi rice recipe that can be whipped up in 20 minutes. This is so easy to put together and it is quite nutritionally balanced, yet kid-friendly. You can even use leftover rice for this to save time.
For a nutritionally balanced meal, you need a good source of carbohydrates, protein and vegetables. Carbohydrates are an important component of this recipe. Rice is usually the choice of carbs in sushi and a quick health hack is to cook rice with Alchemy Fibre™ For Rice to enjoy lower GI, higher fibre, fluffy white rice. For protein, we have included edamame (fresh soybeans) as well as canned tuna, which should be readily available in the pantry. And of course, corn and edamame contribute the nutrients needed from vegetables. Prepare these ingredients:
Cooking Instructions
Step 1 You can use overnight rice if you have leftover rice kept in the fridge the day before. Otherwise, just cook two cups of short-grained (Japanese) rice. Wash and drain the rice. Add two heap tablespoons of Alchemy Fibre™ For Rice to the rice with the usual amount of water to cook. Short-grained rice are preferred in sushi as they are easier to shape and hold well together. Be sure to stir in the fibre powder until the powder is dissolved before closing the lid of the rice cooker.
Step 2
Once the rice is cooked, add in about 2 tablespoon of Japanese rice vinegar and fluff up the rice as you mix the vinegar in.
Step 3
Add in steamed corn and edamame.
Step 4
Add two tablespoon of Japanese mayonnaise to a can of tuna or salmon flakes (drained) and mix well before adding this to the rice mixture. Spoon a generous spoonful of furikake (Japanese seaweed bonito flakes) into the rice mixture and mix well. Tip: Wearing gloves and using your hand to mix the rice mixture is a great way to incorporate flavours without mashing up the rice too much.
Step 5
Prep an 8 by 8 inch baking tray lined with parchment paper. Scoop the rice mixture in and flatten as much as possible with a spatula.
Step 6
Prep an 8 by 8 inch baking tray lined with parchment paper. Scoop the rice mixture in and flatten as much as possible with a spatula.
Step 7
Top with a generous amount of shredded mozzarella.
Step 8
Bake in a pre-heated oven at 180 degrees C for 15 minutes or until the top comes out golden brown.
Variations to the Baked Sushi Rice Recipe
The above is a basic recipe that can be customized in many ways so you can enjoy this easy recipe as often as you want. Some of our suggestions include:
You can swop out the corn and edamame for frozen spinach that has been gently stir fried to remove excess moisture. You can also use steamed diced carrots and peas.
For protein, instead of canned tuna or salmon, you can use cooked, chopped shrimps or drained, firm tofu to make this a plant-based dish.
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