rice bake

Servings: 2 - 3 people as dinner / 6 - 8 people as appetizer

Easy Sushi Bake

rice

imitation crab meat

Kewpie ((Japanese mayonnaise))

avocado ((thinly sliced))

soy sauce

Furikake ((Japanese rice seasoning))

nori ((roasted seaweed))

Vegetable oil

Sriracha

Preheat the oven to 375˚F (190˚C). In an oven-safe baking dish that is large enough to hold about 3½-cup of food. Lightly rub or brush the baking dish with a thin layer of vegetable oil. Set aside.

Separate the imitation crab meat with your hands. If the crab meat is too long, cut them into smaller pieces. Place them in a large bowl. Add 5 tablespoon mayo. Mix well. Set aside.

In a small bowl, combine 1½ tablespoons mayo with sriracha. Set aside.

To assemble, add the hot cooked rice in the prepared baking dish and pat down lightly. Smooth out the top. Let the rice cool for about 5 minutes. Sprinkle a layer of furikake on the rice. Then, place the avocado slices in a single layer (little overlap is ok). Top with the imitation crab. Pack tightly. Gently spread the spicy mayo over the crab.

Bake in the oven for 10 minutes. If you have a broiler, broil for 3 more minutes until lightly golden brown. If you don’t have a broiler, turn up the heat to 450˚F (230˚C) and cook for 5 more minutes until lightly golden brown.

While the sushi is baking, cut the sheets of nori into smaller squares.

Remove from oven. Drizzle the soy sauce over and sprinkle with another layer of furikake. Serve the dish family-style. Scoop a little bit onto a piece of nori, wrap it like a sushi roll &amp; eat.

Cheesy Poblano Rice Bake 

poblano peppers

olive oil

yellow onion, diced

salt

long grain white rice

vegetable stock

corn,

sour cream

green onions, chopped

Optional garnishes: Cilantro, green onions, avocado, tomatoes

Cheesy Poblano Rice Bake

Place the whole poblanos on a baking sheet and broil for 6-8 minutes or until charred, flipping halfway through. Set aside to cool.

Adjust oven temperature to 375 degree F and grease a 8x8 baking dish.

In a large saucepan or dutch oven, heat the olive oil and then add onions and salt. Cook for 5 minutes or until fragrant and translucent.

Stir in rice and then vegetable stock. Bring mixture to a boil and then cover and reduce heat to low. Simmer for 10-12 minutes or until rice is fully cooked.

As the rice simmers, peel off the charred pepper skin and remove seeds, then dice.

Add the diced peppers, corn, sour cream, 1 cup of the cheese, and the green onions to the cooked rice. Stir until combined.

Transfer mixture to the the prepared baking dish and top with the remaining ½ cup cheese.

Bake for 25-30 minutes or until bubbling and the cheese is fully melted.

Recipe video above. This is essentially a streamlined version of Tachin, the iconic Middle Eastern saffron rice cake with its signature crispy crust, baked, then inverted like a pie. Here, I skip the flipping, use ingredients you can find at regular stores, and it&#39;s a large format that serves 10 yet takes little more effort than Bolognese.The top gets crispy, the meat layered inside is fragrant with Middle Eastern spices, and the rice is vibrant yellow with the distinct perfume of saffron. If saffron threads are out of reach, use imitation powder instead. Though it won&#39;t smell the same, you’ll still get vibrant yellow colour!PS. DO NOT SKIP THE LEMON YOGURT SAUCE! (PleasePlease🥰) See Note 4.

Layered Golden Rice Bake with Spiced Meat

garlic (, finely minced)

onion (, finely diced)

lamb

tbsp baharat spice mix (- store bought or make your own (Note 3))

cumin powder

tsp cooking salt / kosher salt

cayenne powder (, optional, for very subtle warmth)

tomato paste

eggplant

water

basmati rice (, uncooked)

tbsp cooking salt / kosher salt (,

saffron

plain unsweetened yogurt (, full fat (regular, Greek

eggs ((~55 grams/2 ounces each in-shell))

extra virgin olive oil

pine nuts ((slivered

batches Lemon Yogurt Sauce ((YES 3 BATCHES!),

cilantro

tbsp roughly chopped toasted pine nuts (, optional garnish)

Filling: sauté onion and garlic, then cook lamb. Add spices, tomato paste then eggplant and water. Simmer 8 min until filling thickens. Saffron rice: grind saffron, soak in hot water. Mix with yogurt, oil, eggs and salt, mix in par boiled rice. Layer in pan with lamb, drizzle, bake 50 min until top is crispy. Slice and serve!

ABBREVIATED:

Preheat oven to 200°C/400°F (350°C fan-forced).

Toast pine nuts - Heat a large non-stick pan (30cm/12&quot;) over medium heat. Add pine nuts and toast for 1 minute, stirring constantly, until they have golden brown spots. Remove into a bowl and set aside.

FULL RECIPE:

Cook meat - In the same pan, heat the oil over high heat. Cook the onion and garlic for 1 1/2 minutes. Add lamb and cook, breaking it up as you go, for 5 minutes until you no longer see red.

Spices - Add the baharat, cumin and salt. Cook for 1 minute, then stir in tomato paste. Add the eggplant and stir to coat in the flavours until you no longer see any white eggplant flesh.

Simmer - Add the water and bring it to a rapid simmer. Lower heat to medium high, then simmer for 8 minutes, stirring regularly, until the filling is thick enough that you can draw a path across the pan and it holds in place. The eggplant should be mostly cooked through (cooks more in oven). It&#39;s now ready for use (can use hot or or cool).

Spiced lamb filling:

Soak saffron - Grind the saffron mostly into a powder in a mortar and pestle (Note 4). Add hot water and leave for 5 minutes+ to soak.

Parboil rice - Bring a large pot of water to the boil with the 1 tablespoon of salt. Add rice and boil for 5 minutes, stirring every now and then. Drain well in a colander. (The rice is only partially cooked, it finishes cooking in the oven).

Yogurt mixture - Whisk together the yogurt, saffron water, oil, eggs and salt in a large bowl (or used rice boiling pot). Add rice and mix to combine - it will be pale yellow (becomes brighter once baked).

Golden rice:

Assemble - Spread half the rice in a 23 x 33cm / 9 x 13&quot; dish. Spread over all the lamb mixture then sprinkle with pine nuts. Dollop remaining rice across the surface then spread.

Bake - Drizzle over the extra virgin olive oil. Bake 50 minutes until the top is golden around the edges.

Rest 10 minutes in the pan then cut. Serve with Lemon Yogurt Sauce.

Assemble and bake:

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Easy Sushi Bake

Cheesy Poblano Rice Bake

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Top 3 rice bake recipes from across the web

The most viewed rice bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sushi Bake

Cheesy Poblano Rice Bake

Layered Golden Rice Bake with Spice...

The most viewed rice bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine