Rice Cooker Sushi Bake
Don't have an oven? Try this easy, no-fuss sushi bake recipe using a trusty rice cooker!
Ingredients
Sushi Bake Preparation
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Sushi Rice 500.0 g
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Water 750.0 ml
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Kani Crab Stick, shredded 120.0 g
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Carrots, julienned 60.0 g
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Cucumber, julienned 60.0 g
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Cream Cheese 30.0 g
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Japanese Soy Sauce 30.0 ml
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Rice vinegar 15.0 ml
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Ripe Mango, diced 60.0 g
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Sesame seeds 5.0 g
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Furikake Seasoning 2.0 g
Preparation
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Sushi Bake Preparation
20 minutes- In your rice cooker, combine the rice and water
- Cook rice until the switch turns off to keep warm.
- Add and assemble the topping to your liking and let it steam for 10 minutes.
- Garnish with toasted sesame seeds and furikake seasoning. Best eaten with nori sheets.
